&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, 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.

OUTPUTS:

• Kitchen Hygiene standards set for andBeyond Benguerra Island Lodge
• Responsible for training chefs & implementing kitchen standards
• Correct chemicals and sufficient cleaning materials to be in stock at all times
• 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 Beach Banqueting according to Food Styling Guide
• Proactive Maintenance within the kitchens and the equipment.
• Good communications with: All chefs; HOD’s, Lodge Manager and suppliers
• Accurate stock controls and stock rotation
• Good administration and personnel files of staff to be kept according to GM’s requirements.
• Responsible for all food orders, storerooms and fridges and deepfreezes
• Left-over management: left-overs to be discussed and processed every day
• Vehicles and containers transporting food to beach 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
• Minimal traffic through kitchen: kitchen staff, Exec chef and GM to enter through kitchen.
• All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
• All meals and platters to be put out at last minute – fresh, fresh, fresh!
• Quality and quantity of snacks to activities to be checked
• Island banqueting, drink stops, picnics etc. to have checklists and be checked
• Rain management plan in place
• Canteen organized
• Good interaction with Guests, Food Fundis and other & Beyond Chefs: Invite feedback, exchange ideas; be suggestion-friendly; share experience
• Good discipline and fair treatment: Head Chef to be a Role Model
• Good Teamwork to be promoted
• Have Fun and be Flexible
• Always be approachable
• Be aware of & make your chefs aware of special dietary needs Guests.
• When special dietary Guests arrive at the lodge ensure that either yourself or another chef meets the Guest before their first meal to establish their requirements.
• Ensure you have “911” Emergency food stored in your freezer to be used in a crisis.
• The Chef is responsible to explain to the mangers & Butlers what the different dishes are & what their ingredients are for breakfast, lunch & dinner.
• Dietaries
• Suppliers  pricing
•  Adventure food
• Food presentation according to Lodge Specific Food Identity
• Kitchen smalls
• Kitchen equipment Crockery edging
• Month end administration Skills matrix according to level Group / wedding menus AndBeyond brand standards
• Island delights
• In lodge delights
• Food strategy – local procurement and regional food story Training
• Workshops Team building
• Canteen standards and development Edging

CHEF TRAINER

SKILLS REQUIRED:

• Communication skills – with guests and fellow staff members Computer literate and well versed in Microsoft outlook and excel.
•  Standard of your work must exceed the standard of the lodge
• Good organizational 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 Food trends Environment
• The surrounding communities  and The country
• Company Knowledge (&BEYOND as well as Wild Impact)
• Valid driver’s license is essential.

PREVIOUS WORK EXPERIENCE REQUIRED:

• Experience in the service industry especially in dealing with guests and staff,
• At least 3+ years relevant experience in a 5* Lodge/Hotel
• Passion for creating fabulous food

PERSONAL CHARACTERISTICS