Job Vacancies at Fancourt

• The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients.
• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years in a similar role and experience in a 4*/5* environment. Computer literacy on MS Office, SAP, will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements;
• Able to make artisan pizza on a daily basis, according to guest preference / dietary requirements;
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities;
• Assist Sous Chef (e.g. menu writing, trend research, etc.);
• Par stock, costing, rotation & stock take;
• Supervision, motivation, training & performance management of staff;
• Ensure Operating equipment (OE) is well maintained;
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.

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We consider the following as essential:
Qualifications & Experience:

• Grade 10 or equivalent,
• A minimum of 1 years’ golf maintenance

Duties & Responsibilities (areas and indicators listed are not exhaustive and may be changed / supplemented to accommodate business needs from time to time):

• Carrying out maintenance procedures on the golf course;
• Mow, rake and water assigned areas of the course;
• Complete safety checks on machinery before leaving the workplace;
• Assume General Worker and/or Hand Operator duties as and when required.

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• The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours.
• This position also requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 2 years working experience as a Commis Chef in a quality production kitchen. Experience within a 4*/5* environment will be advantageous.

Duties include, but are not limited to: 

• Food quality & preparation – monitor food delivery & quality; prepare food as per specific area, according to specified menus, standards and in line with costing and portions;
• Care of operating equipment – cleaning & correct storage;
• Advise senior chefs of food status at end of shift;
• Adherence to all health & safety requirements including utmost cleanliness, recycling, pest control & general waste management.

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• For this role, we are looking for a person with drive and passion for the industry, with the ability to keep up with the high pace, and a sincere commitment to exceed expectations.
• The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours.
• The positions also require that the candidates have a minimum qualification of Grade 10 or equivalent. General cleaning experience and experience within a 4*/5* environment will be advantageous.

Duties include, but are not limited to: 

• Ensure proper handling of small wares – reduce breakage and loss,
• Supply outlets with necessary silverware, china, glass and other service equipment,
• Maintain cleanliness in kitchen and public areas,
• Maintain & ensure kitchen equipment and fixtures are in good working order,
• Fulfil health and safety requirements as per audits.

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Qualifications & Experience:        

• Grade 12 or equivalent, coupled with 6 months’ formal chef’s training,
• At least 1 years working experience in a quality production kitchen,
• Experience within a pastry and 4*/5* environment will be advantageous.

Duties & Responsibilities (areas and indicators listed are not exhaustive and may be changed / supplemented to accommodate business needs from time to time):             

• Food preparation – as per specific area, according to specified menus, standards and in line with costing and portions;
• Care of operating equipment – cleaning, repair, storage;
• Adherence to all health & safety requirements including utmost cleanliness, recycling, pest control & general waste management.