&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment. Every single &Beyonder makes a huge difference to our success and our contribution to the world, regardless of their role or function. For this reason we choose &Beyonders very carefully they are the strength and the future of this company. KEY OUTPUTS: Kitchen Hygiene standards set Responsible for training chefs & implementing kitchen standards. Continual assessment of areas for improvement relating to Food and Beverage. Abide by the Menu set according to Food Styling Guide and approved by &Beyond Food Fundi Work with Executive/Head Chef to ensure the effective completion of your Chef Academy training. Up to date with Whats Hot & Whats 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; including the Executive Chefs Heads of Department Lodge Manager Suppliers Good stock controls and stock rotation Assist with the management and control for food orders, storerooms and fridge and deep freezers All food going out to guests at any time to be checked QUALIFICATIONS/SKILLS: Knowledge of various cooking methods, ingredients, and procedures Computer Literate and sound knowledge of Excel and Word Familiarity with industrys best practices Ability to execute instructions by the Executive Chef or Lodge Manager Creativity Time-management skills Decision making Dietary Knowledge Handles pressure in a professional manner HACCP (FIFO etc.) Ability to work well with other chefs All-rounder, pastry, hot and cold sections Ability to mentor and train staff Valid RSA Drivers Licence PERSONAL CHARACTERISTICS: Good interpersonal skills Sense of urgency Passionate about guest delight Attention to detail Diligence and self-motivation to meet deadlines and keep on top of your job Willingness/ability to share information and teach and inspire others PREVIOUS WORK EXPERIENCE REQUIRED: At least 4 years Chef experience as a sous chef in five star lodge or hotel. Tangible references to experience and ability to cost menus and stock control. Formal Qualification Please speak to your manager before making your application. We reserve the right not to make an appointment.

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