Job Vacancies at Fancourt

Job Description

The ideal candidate will have good leadership and interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests. The position requires that the candidate have a 3 year Chefs Diploma through an internationally recognised institution with at least 6 years’ experience in culinary of which 3 years as a Sous Chef in a 5* hotel or resort environment. 

Michelin background & being classically trained as well as computer literacy on MS Office are essential; working knowledge on SAP and financial management awareness will be an advantage.

Duties include, but are not limited to:  

• Keep abreast of trends in the culinary industry;
• Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs;
• Design special product offerings to maximize usage of stock and to make use of slow moving stock;
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation;
• Monitoring and controlling resources and assist in overseeing the spending of money;
• Providing guidance and direction to subordinates, including training, coaching, mentoring, setting  and monitoring performance standards and  discipline;
• Ensure that SHEQ & FCS requirements for each kitchen division are met.

Adverse working conditions:      

• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts.

go to method of application »

Duties include, but are not limited to: 

• Clean all areas as prescribed
• Keep all areas in a sanitary condition
• Replenish supplies when required
• Assist with ordering of stock and coordinates delivery
• Report all maintenance issues to Supervisor / Manager