Executive Sous Chef – Luxury Resort

About the role

The Executive Sous Chef will support the Executive Chef in managing all culinary operations across Fancourt's food and beverage venues, including hotel outlets, restaurants, catering events and back‑of‑house production. The role focuses on delivering a 5‑star dining experience, driving menu innovation, and maintaining cost‑effective production standards.

Key responsibilities

• Monitor culinary trends and incorporate them into menu development.
• Develop, analyse and price recipes, balancing food, labour and overhead costs.
• Create special product offerings to optimise stock utilisation.
• Plan, budget and purchase for all food operations to ensure efficient workflow.
• Control resources, oversee spending and support financial management.
• Provide guidance, training and performance monitoring for kitchen staff.
• Ensure compliance with SHEQ and FCS requirements across all kitchen divisions.

Required profile

• Three‑year Chef Diploma from an internationally recognised institution.
• Minimum six years of culinary experience, including at least three years as an Executive Sous Chef in a 5‑star hotel or resort.
• Strong interpersonal and communication skills for interaction with colleagues, superiors and guests.
• Classically trained chef with solid computer literacy.

Required skills

• Proficiency in MS Office.
• Working knowledge of SAP.