Executive Sous Chef

Fancourt; George; On-site; ZAR 900,000 - 1,150,000; Full time

Job summary

Fancourt in George, South Africa, is seeking an Executive Sous Chef to assist the Executive Chef in managing culinary areas across the F&B department, including production, service, events and back-of-house operations.

The ideal candidate will be classically trained, hold a 3-year Chefs Diploma, have at least 6 years in culinary roles with 3 in an Executive Sous Chef position in a 5* hotel or resort, and be proficient in MS Office and SAP.

Qualifications

• 3-year Chefs Diploma from an internationally recognised institution.
• Minimum 6 years of culinary experience with 3 years as an Executive Sous Chef in a 5* hotel or resort.
• Strong interpersonal skills and effective communication with colleagues, superiors and guests.
• Working knowledge of MS Office; SAP and financial management awareness advantageous.

Responsibilities

• Keep abreast of trends in the culinary industry.
• Develop and analyse recipes to price menu items based on food, labour and overhead costs.
• Design special product offerings to maximise stock usage and reduce slow-moving stock.
• Coordinate planning, budgeting, and purchasing for all the food operations to ensure efficient operation.
• Monitor and control resources and assist in overseeing spending of money.
• Provide 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.

Skills

Interpersonal skills

Communication

Financial awareness

Education

3-year Chefs Diploma

Tools

MS Office

SAP

Job description

Fancourt , South Africa's premier golfing, leisure and lifestyle destination, is situated in George in the heart of the Garden Route. We are now recruiting for an Executive Sous Chef - someone who will assist the Executive Chef with on-the-floor managing and control of our culinary areas within the F&B department, including Food Production, Food Service, Catering Event Planning and Back of House.

You will also have to provide a unique 5* product offering in all Hotel outlets and Restaurants in line with changing guest dining trends through continuous product development whilst maintaining cost effective food production standards and operational efficiencies.

The ideal candidate will have good 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 or at least 6 years experience in culinary of which 3 years as an Executive Sous Chef in a 5* hotel or resort environment.

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.

If you meet the above requirements and would like to join one of South Africa's leading hospitality and leisure destinations, we invite you to apply online.

Closing date:

08 September 2026