Junior Sous Chef (Pastry Kitchen)

SUMMARY:
NOW RECRUITING - JUNIOR SOUS CHEF (PASTRY KITCHEN)!

Fancourt, South Africa’s premier golfing, leisure and lifestyle destination, is situated in George in the heart of the Garden Route.

Kindly review the role description, and apply if you meet the requirements.

POSITION INFO:

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 accepting applications for a Junior Sous Chef in our Pastry Kitchen  – 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. He / she 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.
 
The position requires that the candidate have a minimum qualification of Grade 12 and 6 months’ formal chef’s 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 counts
• Cross functional integration – interdepartmental communication to anticipate & ensure guest satisfaction e.g. attend function sheet meetings