Executive Chef (Xaranna Camp)

SUMMARY:
Experience in working in luxury lodges or villas in other African settings.

POSITION INFO:

&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and 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.

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 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