Executive Chef (Suyian Lodge) at And Beyond

Key Outputs
Administration

• Responsibility to manage food cost per head per month and per week
• All ordering and purchasing (keeping in mind the remote locations and logistics)
• Have knowledge of products, suppliers, prices and current stock
• Communication with regional chef and procurement manager; local suppliers regarding quality of produce and pricing
• Take responsibility for all food with the assistance of the storeman
• Responsible for co-ordaining stock management and stock take of all food, weekly, with storeman; Management of respective store rooms and deep freezers. working closely with storeman in delivering the best stock control procedures and guest experience
• Maintain good working relationships with suppliers and Arusha Procurement
• Continuously strive to get the best products from local suppliers; assist Procurement with training where needed on quality of food with Arusha procurement if requested
• Strive to procure sustainably and responsibly - within the guidelines set by andBeyond- “know your farmer”; sustainable practices; responsible farming; remembering our ethos and what we stand for; carbon footprint of procured items
• Responsible for stock management and stock take of all food weekly. Manage respective store rooms and deep freezers
• Supervision of kitchen store administrators; improving their skills and knowledge
• Stock takes - monthly
• Monthly report to Chef Trainer on new menus, training and challenges
• Monthly report to procurement manager
• Kitchen rosters and schedules
• Good administration and personnel files to be updated according to Lodge Manager’s requirements
• Kitchen equipment administration - Reporting on broken, unusable and unsafe equipment and training staff to use equipment correctly
• Replacement plan for current and future equipment
• Holding staff accountable for equipment misuse
• Knowledge and understanding of the andBeyond BOPS

Service and Kitchen Management

• Run and supervise all three Kitchens with the aid of junior exec chef (head chef) and senior sous chef
• Have up to date head counts every day by liaising with camp managers and reception to ensure correct amount of food is prepared
• Implement menus according to lodge identity. Create seasonal menus based on guests in house and produce in store
• Have creative flair to be able to implement new dishes as well as improvise on dietary menus
• Ensure all menus are followed and food standard is excellent at all times
• Follow the choice of recipes and train each chef on the proper use of the ingredient
• Check and control all preparation of dishes
• Make personal contact with guests daily, and make sure someone is doing so in all camps
• Continuous encouragement and training of staff to provide the best food experience to guests
• Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements
• Manage Kitchen Hygiene - set the example that everyone in the kitchen is responsible for hygiene, safety and cleaning
• Be responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.
• Print recipes for guests upon request and present as per the lodge standard
• Maintain the monthly andBeyond food score and GAS score

People

• Oversee and ensure good communication within your respective teams including morning meetings on daily activities with respective departments within the kitchen
• Continuous training and motivation of all kitchen staff - including on the job training (andBeyond Academy), Overseeing staff administration in conjunction with the Junior - Executive Chef, including - staff roster and leave structure and staff attendance register, staff inductions and filing of all necessary paper work
• Manage staff performance and ensure all staff understand their responsibilities
• Take disciplinary action when necessary as per company policies
• Correct hiring procedures - ensure the right people are in the right positions
• Good interaction/ communication with &Beyond Food Fundi’s : invite feedback; exchange ideas; be suggestion-friendly; share experience

Knowledge Required

• Kitchen management - including kitchen administration, general hygiene and people management
• Budget management
• HR management

Qualifications Required

• Diploma in Culinary Arts or related field
• At least 5+ years Chef Experience required in upmarket hotels or lodges
• International exposure is a plus
• Prior andBeyond experience is a plus

Skills Required

• Excellent spoken and written English
• Computer literate
• Passion for food and the food experience
• Ability to lead a team of people effectively
• Strong management skills, day-to-day, and long term
• The ability to motivate staff to consistently deliver
• Ability to think and act creatively within a team
• Good knowledge of hospitality operations including butler service

PERSONAL ATTRIBUTES

• Patience
• Attention to detail
• Passion for training staff, creating fabulous food, and new ideas
• Good interpersonal skills
• Sense of urgency
• Passionate about guest delight
• Diligence and self-motivation to meet deadlines and keep on top of your job
• Willingness/ability to share information and teach and inspire others
• Ability to adapt and have a sensitivity to the culture of the staff
• Needs to whole - heartedly embody the andBeyond core values as expressed in our mission statement to care for the land, wildlife and people through delivering extra-ordinary guest experiences and leaving the world a better place than we found it
• The successful candidate must be able to work under pressure, have attention to detail, must be accurate, customer focused, and have a positive outlook, excellent team player, committed, hardworking and eager to learn. An understanding of working in remote locations and for long periods of time is essential
• We reserve the right to not make an appointment.

Desired Skills and Experience

• Executive, Chef, Suyian, Lodge,