&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
• 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 Bush Banqueting according to Food Styling Guide
• Proactive Maintenance
• Good communications with: All chefs; All camp managers; HOD’s, Lodge Manager and suppliers
• Good stock controls and stock rotation
• Good administration
• Good interaction/communication with other &Beyond chefs: invite feedback
• Strict food costs and continued cost cutting initiatives with local suppliers
• Responsible for all food orders, storerooms and fridge and deepfreezes
• Left-over management: left-overs to be discussed and processed every day
• All food going out to guests at any time to be checked by chef
• All 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 checked
• Bush banqueting, drink stops picnics etc. to have checklists, host, etc.
• Rain- (and weather) management plan in place
• Good interaction with Guests, Food Fundis and other & Beyond Chefs:  Invite feedback, exchange ideas; be suggestion-friendly; share experience
• Good discipline and fair treatment: Chef to be a Role Model
• Good Teamwork to be promoted
• Have Fun and be Flexible
• Always be approachable, innovative and able to work unsupervised
• 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.
• All orders that are delivered to forest lodge must be collected on the same day as delivery and constant communication with Executive Chef and Head Chef of Forest lodge with said deliveries.
• To be able to be flexible to work at other lodges in Phinda when there are no guests at Homestead.
• 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 REQUIRED

• 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
• Good understanding of computer skills
• 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
• Environment
• The surrounding communities
• The country
• Company Knowledge (&BEYOND as well as the Foundation)
• Valid unendorsed SA driver’s license essential.

PREVIOUS WORK EXPERIENCE REQUIRED

• Experience in the service industry
• At least 3+ years relevant experience
• Passion for creating fabulous food

This is a permanent live-in position, based at Phinda Homestead

Transport to/from leave cycles is the successful candidate’s own responsibility

Please speak with your manager before making your application

Contact information

Ziphozethu Bota