OUTPUTSKitchen Hygiene standards setResponsible for training chefs & implementing kitchen standards.Correct chemicals and sufficient cleaning materials to be in stock at all timesPresentation as discussed and according to Styling GuideUp to date with Whats Hot & Whats Not for &Beyond FoodThrough the Tummy of the Guest BopsCreative Bush Banqueting according to Food Styling GuideProactive MaintenanceGood communications with: All chefs; All camp managers; HODs, Lodge Manager and suppliersGood stock controls and stock rotationGood administrationGood interaction/communication with other &Beyond chefs: invite feedbackStrict food costs and continued cost cutting initiatives with local suppliersResponsible for all food orders, storerooms and fridge and deepfreezesLeft-over management: left-overs to be discussed and processed every dayAll food going out to guests at any time to be checked by chefAll fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.Quality and quantity of snacks for game drives to be checkedBush banqueting, drink stops picnics etc. to have checklists, host, etc.Rain- (and weather) management plan in placeGood interaction with Guests, Food Fundis and other & Beyond Chefs: Invite feedback, exchange ideas; be suggestion-friendly; share experienceGood discipline and fair treatment: Chef to be a Role ModelGood Teamwork to be promotedHave Fun and be FlexibleAlways be approachable, innovative and able to work unsupervisedBe aware of & make your chefs aware of special dietary needs GuestsWhen 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 Camp mangers & Butlers what the different dishes are & what their ingredients are for breakfast, lunch & dinner SKILLS REQUIREDCommunication skills - with guests and fellow staff membersStandard of your work must exceed the standard of the lodgeGood organisational abilityLateral thinking abilityInitiativeMust adhere to World Class Hospitality and Service StandardsHonest, have good integrity, proactive and driven person who has career ambitionsKNOWLEDGE REQUIREDHospitalityEnvironmentThe surrounding communitiesThe countryCompany Knowledge (&BEYOND as well as the Foundation)Valid unendorsed SA drivers license essential.PREVIOUS WORK EXPERIENCE REQUIREDExperience in the service industryAt least 3+ years relevant experiencePassion for creating fabulous foodThis is a permanent live-in position, based at Phinda HomesteadTransport to/from leave cycles is the successful candidates own responsibility
