Five-Star Sous Chef - Lead Culinary Excellence

Fancourt; George; On-site; ZAR 420,000 - 660,000; Full time

Job summary

Fancourt in George is seeking an experienced Sous Chef to support the management of kitchen operations and deliver five-star dining across our hotel outlets and restaurants.

The successful candidate will lead, develop and mentor a culinary team, manage food production, costing and budgeting while upholding high standards of quality, service and presentation. Applicants must have a Chefs Diploma and extensive five-star hotel experience, plus strong communication skills.

Qualifications

• Grade 12 or equivalent.
• Three-year Chefs Diploma from an internationally recognised institution.
• At least six years experience in the culinary industry, including a minimum of three years as a Sous Chef in a five-star hotel or resort.
• Strong knowledge of food production, menu development and culinary trends.
• Good interpersonal and communication skills.
• Understanding of food costing, budgeting, stock management and operational efficiencies.
• Ability to lead, motivate and develop a team while maintaining high standards of performance and service.
• Experience with MS Office; SAP knowledge advantageous.

Responsibilities

• Manage culinary operations to maintain exceptional five-star standards.
• Develop, test and price recipes based on cost analysis.
• Coordinate budgeting and purchasing for food operations.
• Monitor resources and identify opportunities to improve efficiencies.
• Provide training, coaching, and performance management to the kitchen team.
• Ensure compliance with safety, health and quality standards across outlets.

Skills

Team leadership

Menu development

Food costing

Budgeting

Communication skills

Education

Grade 12 or equivalent

Three-year Chefs Diploma

Tools

MS Office

SAP

Job description

Fancourt in George is seeking an experienced Sous Chef to support the management of kitchen operations and deliver five-star dining across our hotel outlets and restaurants.

The successful candidate will lead, develop and mentor a culinary team, manage food production, costing and budgeting while upholding high standards of quality, service and presentation. Applicants must have a Chefs Diploma and extensive five-star hotel experience, plus strong communication skills.