Senior Chef de Partie (Various Kitchens)

SUMMARY:
NOW RECRUITING - SENIOR CHEF DE PARTIE (Various Kitchens)!
 
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 online 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. We are now accepting applications for a Senior Chef de Partie to join one of the various kitchens across our estate. We are looking for a passionate and experienced culinary professional who thrives in a fast-paced, high-performance environment and is committed to consistently delivering exceptional dining experiences. The successful candidate will be a confident team leader with excellent culinary skills, strong attention to detail and the ability to run a kitchen section independently while supporting the Sous Chef in the day-to-day operation of the kitchen. The ideal candidate will have excellent interpersonal and communication skills, enjoy mentoring and developing junior chefs, work well under pressure, and take pride in consistently exceeding guest expectations. The position requires a minimum qualification of Grade 12 or equivalent, together with at least six months' formal chef training and a minimum of three years' experience as a Senior Chef de Partie or Chef de Partie in a recognised 4- or 5-star hotel, resort or fine dining establishment. Computer literacy in MS Office and SAP will be advantageous. You must be able to work in a fast-paced, highly pressurised environment, and be willing to assist with additional responsibilities and projects as required. D uties include, but are not limited to: Lead and manage an allocated kitchen section, ensuring smooth and efficient service. Prepare, cook and present food to Fancourt's 5-star standards while accommodating guest preferences and dietary requirements. Support the Sous Chef with menu planning, recipe development, trend research and the implementation of new menu items. Assist with the planning and execution of special events, functions and seasonal menus. Drive consistency in food quality, presentation, portion control and service standards. Manage stock levels, par stock, stock rotation, stock takes, ordering support and food costing to minimise waste and achieve cost targets. Supervise, motivate, coach and train Demi Chefs, Commis Chefs and other junior kitchen staff, contributing to their ongoing development. Allocate duties within the section and monitor staff performance to ensure productivity and adherence to standards. Act as the Sous Chef's delegate during periods of absence or when required, ensuring the section operates effectively. Identify opportunities to improve operational efficiency, guest satisfaction and revenue through innovative ideas and continuous improvement. Ensure all operating equipment is correctly used, maintained and reported for repair where necessary. Maintain the highest standards of food safety, hygiene, HACCP compliance, cleanliness, waste management and occupational health and safety. We are looking for candidates who have their own accommodation in George \/ surrounds, who are prepared to work weekends, public holidays and shifts, and who are physically and mentally fit and able to carry out the normal responsibilities attached to this role. If you meet the above requirements and would like to join one of South Africa's leading hospitality and leisure destinations, we invite you to apply online. Application Process: Closing date: 10 August 2026 How to apply: You can apply online at 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.