Junior Sous Chef (Pastry)

Fancourt; George; On-site; ZAR 250,000 - 320,000; Full time

Job summary

Fancourt in George, South Africa, invites applications for a Junior Sous Chef - Pastry to join our Pastry Kitchen. You will support the Pastry Sous Chef, lead pastry team and help maintain our 5-star culinary standards with creative, high-quality desserts.

Requirements include Grade 12 or equivalent with at least six months of formal chef training and five years' experience as Chef de Partie or Senior Chef de Partie in a 4- or 5-star establishment, including pastry.

Qualifications

• Minimum qualification of Grade 12 or equivalent with at least six months' formal chef training and at least five years' experience as Chef de Partie or Senior Chef de Partie in a recognised 4- or 5-star hotel/resort or fine dining establishment, including pastry kitchen.
• Experience in fine dining, knowledge of food ordering, stock control and food costing; computer literacy in MS Office is essential.
• Chef's Diploma, HACCP certification and working knowledge of SAP will be advantageous.

Responsibilities

• Support the Pastry Sous Chef in day-to-day management and operation of the pastry kitchen, ensuring smooth and efficient service.
• Prepare and oversee production and presentation of pastries, desserts, breads and baked goods to 5-star standards.
• Ensure all pastries are produced to required quality, presentation and portion specifications.
• Maintain kitchen equipment and report faults promptly.
• Contribute to menu planning, recipe development, seasonal offerings and product innovation.
• Assist with planning pastry requirements for restaurants, banquets, events and special occasions.

Skills

Pastry skills

Leadership

Menu planning

Cost control

Communication

Team development

Food hygiene

Education

Grade 12 or equivalent

Formal chef training (≥6 months)

Chef diploma (advantage)

HACCP certification (advantage)

Tools

MS Office

SAP

Job description

NOW RECRUITING - JUNIOR SOUS CHEF (Pastry)

Fancourt, South Africa's 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 - Pastry to join our Pastry Kitchen.

We are looking for a passionate, creative and experienced pastry professional who thrives in a fast-paced, high-performance environment and is committed to consistently delivering exceptional products and guest experiences. The successful candidate will be a confident leader with excellent technical pastry skills, a keen eye for detail, and the ability to support the Pastry Sous Chef in the day-to-day management of the pastry operation while leading the pastry team and maintaining exceptional culinary standards. The ideal candidate will demonstrate strong interpersonal and communication skills, lead by example, enjoy developing junior team members, and remain calm and organised under pressure while consistently maintaining Fancourt's 5-star standards.

The successful candidate will have a minimum qualification of Grade 12 or equivalent, together with at least six months' formal chef training and a minimum of five years' experience as a Chef de Partie or Senior Chef de Partie in a recognised 4- or 5-star hotel, resort or fine dining establishment, including experience within a professional pastry kitchen. Experience in fine dining, sound knowledge of food ordering, stock control and food costing, together with computer literacy in MS Office, are essential. A Chef's Diploma, HACCP certification and working knowledge of SAP will be advantageous.

• Support the Pastry Sous Chef in the day-to-day management and operation of the pastry kitchen, ensuring smooth and efficient service.
• Prepare and oversee the production and presentation of pastries, desserts, breads and baked goods to Fancourt's 5-star standards, while accommodating guest preferences and dietary requirements.
• Ensure all pastry products are consistently produced to the required quality, presentation and portion specifications.
• Ensure all kitchen equipment is correctly used, maintained and any faults is reported promptly.
• Contribute to menu planning, recipe development, seasonal offerings and product innovation.
• Assist with planning and executing pastry requirements for restaurants, banqueting functions, events and special occasions.
• Monitor and control food costs through effective portion control, stock management and waste minimisation.
• Manage stock levels, daily ordering, stock rotation, stock takes and equipment inventories.
• Supervise, coach, train and motivate pastry team members, ensuring adherence to company standards and fostering continuous development.
• Assist with staff scheduling, productivity planning, recruitment and performance management in collaboration with the Pastry Sous Chef.
• Ensure compliance with food safety, HACCP, hygiene and occupational health and safety standards, maintaining the highest levels of cleanliness at all times.
• Maintain effective communication with other kitchen sections and operational departments to ensure seamless service delivery and exceptional guest satisfaction.
• Act in the absence of the Pastry Sous Chef when required, ensuring the pastry kitchen continues to operate efficiently and to the required standards.

The successful candidate must be physically and mentally fit to perform the responsibilities of the role, be willing to work shifts, weekends, public holidays and additional hours as operationally required. The role may also require supporting outdoor functions and events in varying weather conditions.

Closing date: 11 October 2026

PLEASE NOTE 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.