Executive Sous Chef

Fancourt; South Africa; On-site; ZAR 600,000 - 900,000; Full time

Job summary

Fancourt, South Africa’s premier golfing, leisure and lifestyle destination in George, seeks an Executive Sous Chef to assist the Executive Chef with on‑the‑floor management across Food Production, Service, Catering events and back‑of‑house. You will drive 5* dining standards, lead kitchen teams, and maintain cost‑effective production while delivering exceptional guest experiences.

The ideal candidate has a 3‑year Chef’s Diploma and at least 6 years in culinary roles, including 3 years at

Qualifications

• 3-year Chef's Diploma from an internationally recognised institution.
• Minimum 6 years in culinary with 3 years in a 5* hotel/resort.
• Classical training and computer literacy are essential.

Responsibilities

• Keep abreast of culinary trends and menu pricing factors.
• Develop recipes and analyze costs for menus and specials.
• Design product offerings to use stock efficiently, including slow-moving items.
• Coordinate planning, budgeting, and purchasing for food operations.
• Monitor resources and assist in controlling expenditures.
• Provide guidance, training, coaching, and performance management.

Skills

Executive Sous Chef

Culinary Leadership

Menu Development

Cost Control

Communication

Education

Three-year Chef's Diploma

Tools

MS Office

SAP

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.

• 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.

Closing date: 08 September 2026

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.