Executive Sous Chef

University of Fort Hare; George; On-site; ZAR 550,000 - 850,000; Full time

Job summary

Fancourt, South Africa's premier golfing, leisure and lifestyle destination in George, is recruiting an Executive Sous Chef to assist the Executive Chef with on-the-floor management of our F&B culinary areas. You will develop unique 5* dining experiences while maintaining cost and quality standards.

The ideal candidate has a 3-year Chef Diploma and at least 6 years' culinary experience, including 3 years at an Executive Sous Chef level in a 5* hotel or resort.

Qualifications

• 3-year Chef Diploma from an internationally recognised institution.
• 6+ years' culinary experience with at least 3 years as Executive Sous Chef in a 5* hotel or resort environment.

Responsibilities

• Stay abreast of culinary industry trends.
• Develop and analyse recipes to price menu items based on food, labour and overhead costs.
• Design special products to maximise stock usage and reduce slow-moving items.
• Coordinate planning, budgeting or purchasing for all food operations to ensure efficiency.
• Monitor and control resources and assist in overseeing spending.
• Provide guidance, training and performance management to subordinates.
• Ensure SHEQ & FCS requirements for each kitchen division are met.

Skills

Interpersonal skills

Communication

Team leadership

Cost control

Education

3-year Chef Diploma

Tools

SAP

MS Office

Job description

NOW RECRUITING - EXECUTIVE SOUS CHEF!

Fancourt, South Africa’s premier golfing, leisure and lifestyle destination, is situated in George in the heart of the Garden Route.

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.

The Company’s Employment Equity Plan will be taken into consideration with all appointments. Should you not be contacted within two weeks of the closing date, please consider your application as unsuccessful.