Chef (Phinda Homestead)

• 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 Whats Hot & Whats 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; HODs, 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.

• 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
• Initiative
• Must adhere to World Class Hospitality and Service Standards
• Honest, have good integrity, proactive and driven person who has career ambitions

• Hospitality
• Environment
• The surrounding communities
• The country
• Company Knowledge (&BEYOND as well as the Foundation)
• Valid unendorsed SA drivers license essential.

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

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