We are looking for a senior level Executive Chef to oversee the kitchen for one of the &Beyond Lodge in the Namibia .The role is to support and training on all chefs, assist with special dietaries and ensure &Beyond standards are maintained at all Times. 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

• Reporting 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

• Maintaining hygiene standards at all times

• Dietary requirements should be adhered to at all times

• Maintaining Cold chain

• Ensuring HACCP principles are followed Correct chemicals and sufficient cleaning materials to be in stock at all times

• 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 staffs

• Minimal traffic through kitchen: kitchen staff, Exec chef and Lodge manager to enter through kitchen

Menu Planning and Execution

• 4 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 flavour.

• 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 farm 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 feedbacks 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
• Trains, develops and motivates 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 follows up and discusses 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 determine appropriate replacement to fill gaps
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
• Ensure your teams are guest focused
• Train all staff members in health and hygiene
• Ensure all your staff are skilled to perform in their areas of responsibility
• Ensure staff attend training workshops and exchanges
• Ensures disciplinary procedures and documentation are completed according to &Beyond operational Standard and Management Policy.
• Staff to be well informed on lodge happenings and &Beyond updates at all times

Guest Delight

• Good interaction with Guests, Food Fundi’s and other & Beyond Chefs:  Invite feedback, exchange ideas; be suggestion-friendly; share experience
• Creative Bush Banqueting according to Food Styling Guide
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints
• Make personal contact with guests on arrival and throughout their stay to understand special dietary requirements and enhance the guest experience
• An understanding of working remotely
• Lives and breathes the &Beyond ethos
• Reviews guest feed comments for guest satisfaction results and other data to identify areas of improvement

SKILLS REQUIRED:

• Spoken ,written English and  basic Setswana would be a plus
• 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
• Computer Literate

KNOWLEDGE REQUIRED:

• Hospitality
• Environment
• The surrounding communities
• The country Namibia
• Company Knowledge (&BEYOND as well as Wild Impact)

PREVIOUS WORK EXPERIENCE REQUIRED:

• Experience in the service industry in 5 star establishments
• At least 5+ years relevant experience as an Executive Chef
• Passion for creating fabulous food
• Need to have a degree or diploma in chefing from a recognised institution
• Namibian Candidates will have an advantage over other candidates

We reserve the right not to make an appointment.