Required Knowledge, Skills, and Abilities
Responsibility to manage cost management.
Handle all ordering and purchasing, keeping in mind remote locations and logistics.
Have knowledge of products, local suppliers, prices, and current stock.
Conduct monthly stock takes.
Report broken, unusable, and unsafe equipment.
Submit a monthly report to the Chef Trainer and Lodge Manager.
Manage kitchen rosters and schedules.
Maintain good administration and personnel files according to Lodge Manager requirements.
Ensure food safety and hygiene.
Maintain hygiene standards at all times.
Adhere to dietary requirements at all times.
Maintain the cold chain.
Ensure HACCP principles are followed.
Keep correct chemicals and sufficient cleaning materials in stock at all times.
Ensure correct storage and labeling of food items.
Implement preventative maintenance.
Apply good stock control and stock rotation practices.
Ensure vehicles and containers transporting food to camps are spotless.
Keep all fridges, refrigerators, and storerooms locked or ensure keys are left with an accountable chef.
Follow and enforce all applicable safety procedures for the kitchen and butlers.
Ensure proper grooming and hygiene standards for all kitchen staff.
Limit kitchen access to kitchen staff, Executive Chef, and Lodge Manager.
Plan and execute menus.
Set a 7 day menu according to the Food Styling Guide and get it approved by the &Beyond Food Fundi.
Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
Actively participate in menu development and maintain updated and accurate costing of all dishes prepared and served in the camp.
Determine how food should be presented and create decorative food displays.
Recognize superior quality products, presentations, and flavors.
Ensure compliance with food handling and sanitation standards.
Follow proper handling and temperature control of all food products.
Ensure all kitchen equipment is properly maintained and in working order according to Botswana Health Department and global food operation standards.
Ensure all products are prepared consistently and meet departmental appearance and quality standards.
Ensure proper purchasing, receiving, and food storage standards in the kitchen.
Coordinate with procurement for necessary goods and services, prioritizing local suppliers with the farm-to-fork concept.
Control wastage.
Train chefs and implement kitchen standards.
Call on the &Beyond Training Chef to conduct training if necessary.
Ensure food presentation aligns with the Styling Guide.
Stay updated on current trends in &Beyond food preferences.
Deliver exceptional guest experiences through food.
Review food cost reports with key kitchen personnel and find ways to improve efficiency without compromising guest satisfaction.
Review guest feedback daily, weekly, and monthly to consistently achieve a 95 percent food score or higher.
Check all food going out to guests.
Inspect buffets, dinners, breakfasts, and other meals at each camp at least three times per week.
Ensure all meals and platters are served at the last minute to guarantee freshness.
Check the quality and quantity of snacks for game drives.
Use checklists for bush banqueting, drink stops, and picnics.
Stay up to date with current food trends and have a strong understanding of global cuisines.
Maintain good discipline and ensure fair treatment. The Executive Chef must be a role model.
Train, develop, and motivate all levels of kitchen staff to meet and exceed food preparation standards consistently.
Teach preparation methods based on defined recipes and constantly look for ways to improve the cuisine.
Demonstrate exceptional leadership by creating a positive work environment, counseling employees when needed, and showing a professional approach to management.
Provide direction for daily kitchen operations.
