Job Description

Job Summary

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 xe2x80x93 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 Managerxe2x80x99s 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 Whatxe2x80x99s Hot & Whatxe2x80x99s 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 guestxe2x80x99s 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 xe2x80x93 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

andBeyond

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