Current Opportunities at And Beyond

• The Head Chef must oversee daily operations, as well as delivering an extraordinary guest experience within the lodge. You will plan and supervise the activities of the team to ensure, not only the smooth and profitable running of the business, but also ensuring that we leave the world in a better place. It is important for the Head Chef to be involved in all aspects of the lodge kitchen operations as well as the Staff Canteen. You will be a key person of reference for all Kitchen employees and guests. The Head Chef must be able to be a team player and an effective leader, able to set examples and foster a climate of guest delight within the lodge.

DELIVERABLES

• Maintain high standards of professionalism within the team
• Provide disciplined and inspirational leadership to the kitchen team as well as effective management to ensure highest levels of productivity and service excellence
• Identify staff talent; create plans and opportunities for staff retention, development and growth
• Full responsibility for the following budget lines:  Guest Food  Staff Food
• Ensure all financial and record keeping controls and systems are adhered to
• Work with Regional Executive Chef to ensure menu and food are aligned to lodge quality standards
• Work with Regional Exec Chef to ensure food scores and budgets are being monitored and met
• Work directly with the Guest Relations Managers and Head Guide, to ensure service standards are maintained at all times, creating an environment where the &Beyond’s Golden Thread is continuously met and visible throughout the daily functioning of the lodge
• Daily meeting with the HoDs to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, guest delights
• Ensure all health and safety compliance standards, including management of HACCP Protocols, are met and/or exceeded and that all necessary functions in this regard are realized
• Oversee health and safety of all guests, lodge staff and company assets
• Assist with ensuring sustainability targets are met and improved upon year on year
• Assist with Uniform orders and issues. Ensure all staff are wearing correct uniform at all times
• Ensure all orders are within the allocated budget and cost per head.
• Oversee the month end stock takes
• Ensure the smooth daily running of the kitchen and canteen operation
• Introduce and maintain cleaning rosters that comply with all Kenya regulations
• Record and control all staff sick leave, leave cycles, and work rosters
• Attend a HoD meeting and the morning meeting every day, unless engaged with guest related activities
• Hold a department meeting daily to hand over any pertinent information
• Ensure effective communication between the kitchens, Lodge Managers, Guest Relations and Butlers
• Conduct a pre-service meeting with all chefs and butlers
• Meet and cater to all guests with special dietaries
• Ensure all orders are placed correctly and on time, checking all stock on arrival, and ensuring all shortages are recorded
• With approval of the lodge managers, make any changes necessary to the menus in the kitchen and canteen to improve your department’s service to our guests and staff
• Maintain an ethos of delighting our guests and staff
• Ensure sufficient training is being done on a regular basis with all food service staff
• All training must be correctly recorded to ensure that standards are being maintained
• Reach and maintain a 96% Food Score in our guest feedback
• Maintain a consistent cost per head for guests and staff

INTEGRITY -Do the right thing

• Be honest – act courageously
• Be transparent – open and fair
• Show respect – shift blame culture to fix culture – consider other points of view
• Be consistent
• Take pride in the appearance of yourself, your team, and the lodge

Closing date
03 Apr 2024 23:59

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KEY OUTPUTS: Managerial: 

• Assist the General Manager in the overall responsibility for the effective management on all levels at Kichwa Tembo and Bateleur Camp. 
• Take over full responsibility once General Manager is on leave 
• Assist to ensure the lodges and brand are taken to the next level of service standards and edge the product and meet expectations on guest feedback 
• Assist in the overall responsibility for creating an environment of learning and development within the andBeyond values and accountability of individuals. 

Financial:

• Take responsibility in assisting the General Manager in creating and management of lodge budgets 
• Work closely with the Lodge accountant to achieve budgets 
• Responsible for operational strategizing and sourcing of andBeyond standardised items and close assistance in operational orders and decision making. 
• Assist in Capex structuring, planning and implementing 
• Project managing of Capex and financial projects where needed 
• Overall creative innovation for cost control and saving initiatives to stay within budget 
• Assist in implementing of cost controls in collaboration with the Lodge Accountant. 

Operational:

•  Assist the General Manager in the overall Day to Day Management of all Heart of House and Front of House areas at Bateleur Camp and Kichwa Tembo Tented Camp. 
• Daily meeting with Heads of Department to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, bush banqueting, guest and staff delight 
• Work closely with the Lodge Maintenance team to oversee and implement all maintenance projects and deliver &Beyond maintenance standards. 
• Direct responsibility to create new guest delights and ensure the team is performing within &Beyond standards to deliver an extraordinary guest experience. 
• Assist in creating an environment where the &Beyond Golden Thread is continuously met and visible throughout the daily functioning of the lodge 
• Upkeep of Best Operation Practices (BOPs), styling guides and daily communication with operations managers on guest & service details. 
• Assist in working with Human Capital in the lodge, ensuring labour relations, leave and medical funds are managed correctly 
• Assist in working with Executive chef to ensure menu and food are aligned to lodge quality standards and food budgets are being met and monitored
• Assist in working with Head Ranger to make sure standards of &Beyond guiding standards are met 
• Assist in working with Management Teams of both camps to strategize outputs of all Head of Departments to ensure &Beyond Lodge and Service standards are maintained at all times 
• Overall responsibility for social media at both - Kichwa Tembo Tented Camp as well as Bateleur Camp 

VALUES 

• Assist in driving sustainability initiatives 
• Assist in driving community development projects, in conjunction with the Africa Foundation 
• Assist in developing strategic relationships with governmental organisations, wildlife, organisations and communities 
• Active support of General Manager and strategizing for &Beyond Life, recognition programs and staff welfare. 
• Assist in creating annual and monthly training plan for all departments and structure external training and exchanges with other lodges where possible 
• Implement skills development plan 
• Operational link between General Manager, management teams and general staff. 

GUESTS 

• Assist in hosting all agents, media and VIP groups 
• Host all guests coming through Bateleur Camp as well as Kichwa Tembo Tented Camp 
• Assist reception in checking on forecasts, day sheets, reservations etc. 
• Drive communication to Bateleur House (Johannesburg), Nairobi Office, agents, &Beyond Marketing and Reservations teams 
• Make sure standards are met for an extraordinary guest experience 

SKILLS REQUIRED: 

• Energetic, proactive person with well-developed concept of the importance of providing a world-class guest experience and the ability to provide that experience. 
• Aware, evolved, energetic, compassionate, respectable, good communication and a strong leader. 
• Lateral thinking ability 
• Initiative 
• Must be able to cope under pressure to meet guests needs 
• Good interpersonal skills and communication with staff and guests 
• Attention to detail  Diligence and self-motivation to meet deadlines 
• Willingness/ability to share information and teach and inspire others 
• Computer and financial skills

 PREVIOUS WORK EXPERIENCE REQUIRED: 

• Experience in the service industry especially in dealing with guests and staff  
• Previous management experience in an operation with more than 40 beds. 
•  At least 3 years management experience in East Africa 

Closing date
03 Apr 2024 23:59

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KEY OUTPUTS:

• Directs food preparation and collaborates with head chef and executive chef
• Produces high quality plates ensures consistency
• Oversee and supervise kitchen staff
• Assists with menu planning, inventory, and management of supplies
• Ensures that food is top quality and that kitchen is in good condition
• Keeps stations clean and complies with food safety standards
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food according to lodge standards and food styling guide
• Schedules staff shifts    
• Train new employees
• Ability to remain in budget allocated by Beyond
• Monitors and maintains kitchen equipment
• Solves problems that arise and seizes control of issues in the kitchen
• Daily issuing of stock
• Checking of temperature gauges for all fridges and completes roster
• Reporting faulty equipment
• Assists assessor with staff training and mentors staff/learners
• Liaises with front of house
• Reports any issues/problems to management
• Be flexible in having to work at various lodges

QUALIFICATION/SKILLS:

• Knowledge of various cooking methods, ingredients, and procedures
• Computer Literate and sound knowledge of Excel and Word
• Panstrat (an added advantage)
• Familiarity with industry’s best practices
• Ability to execute instructions by the Executive
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Dietary Knowledge
• Handles pressure in a professional manner
• Deals with uncertainty amongst staff
• Ability to be patient and develop staff
• HACCP (FIFO etc.)
• Ability to work well with other chefs
• All-rounder, pastry, hot and cold sections
• Knowledge of outcomes based education
• Ability to mentor and train staff

PERSONAL CHARACTERISTICS

• Good interpersonal skills
• Good communication skills
• Sense of urgency
• Passionate about guest delight
• Attention to detail
• Diligence and self-motivation to meet deadlines and keep on top of your job
• Willingness/ability to share information and teach and inspire others
• Willingness/ability to train/mentor staff

PREVIOUS WORK EXPERIENCE REQUIRED

• High school diploma or equivalent
• Formal culinary training can be helpful
• 5 Years kitchen experience as a Sous Chef in a high pace five star environment
• Passion for kitchen management – including all kitchen administration, general hygiene and people management. Passion for training staff, creating fabulous food, and new ideas