Sous Chef

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 , South Africas premier golfing, leisure and lifestyle destination, is situated in George in the heart of the Garden Route. We are now recruiting for an experienced and motivated Sous Chef to join our culinary team.

This is an exciting opportunity for an experienced culinary professional to support the management of Fancourts kitchen operations and deliver exceptional five-star dining experiences across our hotel outlets and restaurants. The ideal candidate will be a confident leader with a passion for culinary excellence, product development and maintaining high standards of food quality, service and cost control.

The successful candidate will have:

Requirements

• Grade 12 or equivalent
• A three-year Chefs Diploma from an internationally recognised institution
• At least six years experience in the culinary industry, including a minimum of three years experience as a Sous Chef in a recognised five-star hotel or resort environment
• Strong knowledge of food production, menu development and culinary trends
• Good interpersonal and communication skills
• An understanding of food costing, budgeting, stock management and operational efficiencies
• The ability to lead, motivate and develop a team while maintaining high standards of performance and service
• Computer literacy in MS Office. Working knowledge of SAP and an understanding of financial management principles will be advantageous.

Key Responsibilities

• The Sous Chef will assist with the effective management of culinary operations, ensuring exceptional food quality, innovative product offerings, cost control and compliance with Fancourts five-star standards. Duties will include, but are not limited to:
• Keeping abreast of culinary industry trends, emerging dining preferences and innovative food concepts
• Supporting the development, testing and analysis of recipes, including determining menu prices based on food, labour and overhead costs
• Developing special product offerings that maximise stock utilisation and make effective use of slow-moving stock
• Coordinating the planning, budgeting and purchasing activities for food operations to promote efficient and cost-effective service delivery
• Monitoring and controlling resources, assisting with expenditure management and identifying opportunities to improve operational efficiencies
• Assisting with the management and coordination of food production, food service, banqueting, catering and back-of-house operations
• Maintaining consistently high standards of food quality, presentation, hygiene and service across all hotel outlets and restaurants
• Contributing to continuous product development to ensure that Fancourts culinary offering remains innovative and aligned with changing guest expectations
• Providing guidance and direction to team members, including training, coaching, mentoring and the setting and monitoring of performance standards
• Addressing performance concerns and implementing appropriate disciplinary measures in accordance with company procedures
• Ensuring compliance with all applicable SHEQ (Safety, Health, Environment and Quality) and FCS requirements within each kitchen division
• Working closely with the culinary and food and beverage management teams to ensure seamless operations and an exceptional guest experience

Candidates must:

• Have their own accommodation in George or the surrounding areas
• Be willing and able to work shifts, weekends and public holidays
• Be comfortable working flexible hours according to operational requirements
• Be physically and mentally fit to perform the normal responsibilities associated with the position
• Be willing to assist with additional duties and projects as required.

If you are a driven culinary professional with strong leadership abilities, a passion for exceptional food and the experience to deliver outstanding five-star dining experiences, we would love to hear from you.

Closing date: 18 October 2026