Junior Sous Chef

Fancourt; George; On-site; ZAR 180,000 - 300,000; Full time

Job summary

Fancourt, South Africa's premier golfing, leisure and lifestyle destination, invites applications for a Junior Sous Chef role in George. You should bring drive and passion, excel in a high-paced setting, and strive to exceed guest expectations.

The ideal candidate will hold Grade 12 / NQF4 with 6 months formal chefs training, and at least 5 years as Chef De Partie in a 4*/5* environment. Fine dining experience, food ordering/costing, and MS Office literacy are essential; SAP/HACCP knowledge is

Qualifications

• Interpersonal skills and guest-facing communication are essential.
• Good understanding of food ordering, costing and budget awareness.
• MS Office literacy is required for admin tasks.
• Diploma or additional HACCP/SAP knowledge is advantageous.

Responsibilities

• Food delivery of high-quality dishes to guests.
• Interact with guests when required.
• Assist in menu planning and ensure outputs meet requirements.
• Monitor food costs and keep expenses within budget.
• Oversee portion control and stock management.
• Lead staff performance, training, motivation and recruitment as needed.
• Manage par stock, daily ordering and equipment checks.
• Coordinate cross-functional communication to ensure guest satisfaction.

Skills

Interpersonal skills

Guest interaction

MS Office

Food costing

Fast-paced environment

Education

Grade 12 / NQF 4

6 months formal chefs training

Tools

SAP

HACCP

Job description

Fancourt, South Africas premier golfing, leisure and lifestyle destination, is situated in George in the heart of the Garden Route. We are now accepting applications for a Junior Sous Chef someone with drive and passion for the industry, with the ability to keep up with the high pace, and a sincere commitment to exceed expectations.

The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients.

The position requires that the candidate have a minimum qualification of Grade 12 (or equivalent NQF 4 certificate) and 6 months formal chefs training, coupled with at least 5 years experience as Chef De Partie in a 4*/5* environment. Your experience in fine dining, knowledge of food ordering and costing and computer literacy on MS Office is essential. A Chefs Diploma, HACCP and working knowledge on SAP will be an advantage.

Duties include, but are not limited to:

• Food delivery top quality food to guests
• Interact with guests when required
• Ensure outlet receive food as per requirements & plan, assist in menu planning
• Food costs monitor & maintain expenses within budget
• Portion sizes
• Management of staff performance management, training, motivation, discipline, optimal staff compliment (rosters & recruitment)
• Stock control par stock maintained
• Daily ordering
• Food and equipment count
• Cross functional integration interdepartmental communication to anticipate & ensure guest satisfaction e.g. attend function sheet meetings.

You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.