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Chef de Partie (Banqueting) at Fancourt
Fancourt
October 15, 2026
Full-time
On-site
The successful candidate will have:
Grade 12 or equivalent;
A minimum of six months' formal chef training;
At least 3 years' experience as a Demi Chef de Partie in a recognised 4-star or 5-star hotel, resort, banqueting operation or fine-dining establishment;
Previous experience in high-volume food production and functions will be advantageous;
Good communication and interpersonal skills;
The ability to work effectively in a fast-paced, high-pressure environment;
A strong understanding of food preparation, presentation, hygiene and food safety standards;
The ability to work as part of a team and contribute to the smooth execution of large-scale functions and events.
Computer literacy in MS Office and SAP will be advantageous.
Key Responsibilities:
The Chef de Partie - Banqueting will be responsible for ensuring the efficient preparation and delivery of food for functions and events, while maintaining Fancourt's high standards of quality and presentation. Duties will include, but are not limited to:
Preparing, cooking and presenting food to Fancourt's 5-star standards, while taking guest preferences and dietary requirements into consideration;
Taking responsibility for the smooth running of an allocated kitchen section during preparation and service;
Ensuring all mise en place is completed accurately, efficiently and to the required standard ahead of service;
Preparing food in accordance with banquet menus, function requirements and expected guest numbers;
Working efficiently to meet strict preparation and service deadlines, particularly during high-volume functions and events;
Supervising, guiding and assisting junior kitchen staff within the allocated section;
Maintaining consistently high standards of food quality, presentation and portion control across large-volume production;
Assisting with maintaining appropriate par stock levels, stock rotation, stock takes and basic food costing;
Ensuring operating equipment is used correctly, cleaned and maintained;
Maintaining exceptional standards of cleanliness, hygiene, food safety and HACCP compliance, including waste management and pest control;
Working closely with the Sous Chef, banqueting team and other kitchen sections to ensure seamless and timely service;
Assisting with set-up, preparation and breakdown requirements for functions as required.
Important Information:
Candidates must:
Have their own accommodation in George or the surrounding areas;
Be willing and able to work shifts, weekends and public holidays;
Be comfortable working flexible hours according to the requirements of the Banqueting operation;
Be physically and mentally fit to perform the normal responsibilities associated with the position;
Be willing to assist with additional duties and projects as required.
Closing date:
15 October 2026
Grade 12 or equivalent;
A minimum of six months' formal chef training;
At least 3 years' experience as a Demi Chef de Partie in a recognised 4-star or 5-star hotel, resort, banqueting operation or fine-dining establishment;
Previous experience in high-volume food production and functions will be advantageous;
Good communication and interpersonal skills;
The ability to work effectively in a fast-paced, high-pressure environment;
A strong understanding of food preparation, presentation, hygiene and food safety standards;
The ability to work as part of a team and contribute to the smooth execution of large-scale functions and events.
Computer literacy in MS Office and SAP will be advantageous.
Key Responsibilities:
The Chef de Partie - Banqueting will be responsible for ensuring the efficient preparation and delivery of food for functions and events, while maintaining Fancourt's high standards of quality and presentation. Duties will include, but are not limited to:
Preparing, cooking and presenting food to Fancourt's 5-star standards, while taking guest preferences and dietary requirements into consideration;
Taking responsibility for the smooth running of an allocated kitchen section during preparation and service;
Ensuring all mise en place is completed accurately, efficiently and to the required standard ahead of service;
Preparing food in accordance with banquet menus, function requirements and expected guest numbers;
Working efficiently to meet strict preparation and service deadlines, particularly during high-volume functions and events;
Supervising, guiding and assisting junior kitchen staff within the allocated section;
Maintaining consistently high standards of food quality, presentation and portion control across large-volume production;
Assisting with maintaining appropriate par stock levels, stock rotation, stock takes and basic food costing;
Ensuring operating equipment is used correctly, cleaned and maintained;
Maintaining exceptional standards of cleanliness, hygiene, food safety and HACCP compliance, including waste management and pest control;
Working closely with the Sous Chef, banqueting team and other kitchen sections to ensure seamless and timely service;
Assisting with set-up, preparation and breakdown requirements for functions as required.
Important Information:
Candidates must:
Have their own accommodation in George or the surrounding areas;
Be willing and able to work shifts, weekends and public holidays;
Be comfortable working flexible hours according to the requirements of the Banqueting operation;
Be physically and mentally fit to perform the normal responsibilities associated with the position;
Be willing to assist with additional duties and projects as required.
Closing date:
15 October 2026