Sous Chef

Requirements: The successful candidate will have: Grade 12 or equivalent; A three-year Chef's Diploma from an internationally recognised institution; At least six years' experience in the culinary industry, including a minimum of three years' experience as a Sous Chef in a recognised five-star hotel or resort environment; Strong knowledge of food production, menu development and culinary trends; Good interpersonal and communication skills; An understanding of food costing, budgeting, stock management and operational efficiencies; The ability to lead, motivate and develop a team while maintaining high standards of performance and service; Computer literacy in MS Office. Working knowledge of SAP and an understanding of financial management principles will be advantageous. Key Responsibilities: The Sous Chef will assist with the effective management of culinary operations, ensuring exceptional food quality, innovative product offerings, cost control and compliance with Fancourt's five-star standards. Duties will include, but are not limited to: Keeping abreast of culinary industry trends, emerging dining preferences and innovative food concepts; Supporting the development, testing and analysis of recipes, including determining menu prices based on food, labour and overhead costs; Developing special product offerings that maximise stock utilisation and make effective use of slow-moving stock; Coordinating the planning, budgeting and purchasing activities for food operations to promote efficient and cost-effective service delivery; Monitoring and controlling resources, assisting with expenditure management and identifying opportunities to improve operational efficiencies; Assisting with the management and coordination of food production, food service, banqueting, catering and back-of-house operations; Maintaining consistently high standards of food quality, presentation, hygiene and service across all hotel outlets and restaurants; Contributing to continuous product development to ensure that Fancourt's culinary offering remains innovative and aligned with changing guest expectations; Providing guidance and direction to team members, including training, coaching, mentoring and the setting and monitoring of performance standards; Addressing performance concerns and implementing appropriate disciplinary measures in accordance with company procedures; Ensuring compliance with all applicable SHEQ (Safety, Health, Environment and Quality) and FCS requirements within each kitchen division; Working closely with the culinary and food and beverage management teams to ensure seamless operations and an exceptional guest experience. 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 operational requirements; 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: 18 October 2026