&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and have guest experience at the core of their daily focus 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.

We are looking for a senior level Executive Chef to oversee the kitchen for one of the &Beyond Lodge in the Okavango Delta. The role is to support and train all chefs, assist with special dietaries and ensure &Beyond standards are always maintained. The candidate should enjoy working independently and have experience in working in luxury lodges or villas in other African settings.

KEY OUTPUTS:

Administration

• Responsibility to manage cost management
• All ordering and purchasing (keeping in mind the remote locations and logistics)
• Have knowledge of products, local suppliers, prices and current stock
• Stock takes - monthly
• Report on broken, unusable and unsafe equipment
• Monthly report to Chef Trainer and Lodge manager
• Kitchen rosters and schedules good administration and personnel files to be kept according to
• Lodge Manager's requirements
• Food Safety and Hygiene
• Always maintaining hygiene standards
• Dietary requirements should be always adhered to
• Maintaining Cold chain
• Ensuring HACCP principles are followed Correct chemicals and sufficient cleaning materials to always be in stock
• Correct storage and labelling of food items
• Preventative Maintenance
• Good stock controls and stock rotation
• Vehicles and containers transporting food to camps to be spotless
  • All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
  • Follows and enforces all applicable safety procedures specified for kitchen and butlers.
  • Ensure proper grooming and hygiene standards for all kitchen staff

• Minimal traffic through kitchen: kitchen staff, Exec chef and Lodge manager to enter through kitchen
• Menu Planning and Execution
• 7-day Menu set according to Food Styling Guide and approved by &Beyond Food Fundi
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and served in the Camp
  • Determines how food should be presented, and create decorative food displays
  • Recognizes superior quality products, presentations and flavor
  • Ensures compliance with food handling and sanitation standards
  • Follows proper handling and right temperature of all food products
    • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Botswana Health department and world Food operation standards
    • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
    • Ensure proper purchasing, receiving and food storage standards in the kitchen
      • Coordinates with procurement for acquisition of needed goods and services and making sure that we use local supplier with the concept of farming to Fork
      • Control of wastage
      • Responsible for training chefs & implementing kitchen standards
      • &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
        • Discuss food cost reports with key kitchen personnel and find ways to make it work more effective without affecting guest satisfaction and offerings
        • Review daily, weekly and monthly guest's feedback to meet 95% Food Score and above consistently
        • 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
        • 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
        • Be up to date with current food trends and have a great understanding of different world cuisines
        • Staff Management
        • Good discipline and fair treatment: Exec Chef to be a Role Model
        • Train develop and motivate all levels of kitchen staff to meet and exceed established food preparation standards on a consistent basis
          • Teaches preparation according to well defined recipes and follow up and discuss ways of constantly improving the cuisine at the property
          • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
          • Should be able to provide direction for all day-to-day operations in the kitchen
            • Understand employee positions well enough to perform duties in employees' absence or det