Executive Chef at andBeyond

OUTPUTS:

• Kitchen Hygiene standards set
• Responsible for training chefs & implementing kitchen standards.
• Correct chemicals and sufficient cleaning materials to be in stock at all times
• 7 day Menu set according to Food Styling Guide and approved by &Beyond Food Fundi
• &Beyond Training chef to be called on to do training if necessary
• Presentation as discussed and according to Styling Guide
• Up to date with What’s Hot & What’s Not for &Beyond Food
• Through the Tummy of the Guest Bops
• Creative Bush Banqueting according to Food Styling Guide
• Proactive Maintenance
• Good communications with: All chefs; All camp managers; HOD’s, Lodge Manager and suppliers
• Good stock controls and stock rotation
• Good administration and personnel files to be kept according to Lodge Manager’s requirements.
• Responsible for all food orders, storerooms and fridge and deepfreezes
• Left-over management: left-overs to be discussed and processed every day
• Vehicles and containers transporting food to camps to be spotless
• Checklists of all items going to camps in place
• All food going out to guests at any time to be checked by chef
• Chef to check buffets/dinner/breakfasts etc. at each camp at least 3 times per week
• Minimal traffic through kitchen: kitchen staff, Exec chef and Lodge manager to enter through kitchen. 
• All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
• All menu’s need to be costed and kept within the COS, overs need a valid explanation with detail as to why there is an over and solution given on how to correct
• Sound knowledge of PANSTRAT
• Implement and follow all COVID protocols
• All meals and platters to be put out at last minute – fresh, fresh, fresh!
• Quality and quantity of snacks to game drives to be checked
• Bush banqueting, drink stops, picnics etc. to have checklists
• Canteens organised
• Good interaction with Guests, Food Fundis and other & Beyond Chefs:  Invite feedback, exchange ideas; be suggestion-friendly; share experience
• Good discipline and fair treatment:  Exec Chef to be a Role Model
• Be aware of & make your chefs aware of special dietary needs Guests.

SKILLS REQUIRED:

• Communication skills - with guests and fellow staff members
• Standard of your work must exceed the standard of the lodge
• Good organisational ability
• Lateral thinking ability
• Initiative
• Must adhere to World Class Hospitality and Service Standards
• Honest, have good integrity, proactive and driven person who has career ambitions

KNOWLEDGE REQUIRED:

• Hospitality
• Environment
• The surrounding communities
• The country
• Company Knowledge (&BEYOND as well as Foundation)
• Valid unendorsed SA driver’s license essential.

PREVIOUS WORK EXPERIENCE REQUIRED:

• Experience in the service industry especially in dealing with guests and staff
• At least 3+ years relevant experience
• Passion for creating fabulous food