Job Description

KEY OUTPUTS:

• Assisting the Executive Chef in responsibility for the standards of the food product at the lodge: guest and staff food
• Assisting the Executive Chef in responsibility for implementing kitchen standards and making regular visits to staff kitchen and canteen.
• Assisting the Executive Chef in responsibility for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possible.Particular attention on the training and management of the pastry department
• Co-manage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)
• Create seasonal menus based on guests in house and produce in store
• Presentation according to Styling Guide and &Beyond lodge food identity
• Take the food product on the property to the next level in all areas (dishes, guest experiences etc)
• Excellent stock controls, ordering processes and stock rotation
• Proactive maintenance of all kitchen equipment
• Excellent and regular communications with:

oAll chefs
oHeads of Department
oGeneral Manager

• All food going out to guests at any time to be checked by Exec or Sous Chef
• Meet all guests on arrival as much as possible, know their names & dietary requirements
• Excellent and regular interaction with guests: build the relationship, invite feedback
• Be aware of & make your chefs aware of special dietary needs - staff and guests
• Good interaction/ communication with client : invite feedback; exchange ideas; be suggestion-friendly; share experience
• Good discipline and fair treatment in department, and lodge overall: to be a role model

QUALIFICATIONS & EXPERIENCE REQUIRED:

• Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.
• The successful candidate must be able to work under pressure and have excellent and consistent attention to detail. He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn.

KEY SKILLS REQUIRED:

• 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, housekeeping and laundry
• Computer Skills

PERSONAL CHARACTERISTICS:

• Passion for creating fabulous guest delight - genuine interest in people and satisfaction
• Good interpersonal skills - open and approachable
• Diligence, meticulousness and self-motivation to meet deadlines and keep on top of your job
• Good communication skills
• Willingness/ability to share information and teach and inspire others
• Bright, enthusiastic, energetic and caring personality
• Smart, clean, presentable appearance.

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