&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and have the guest experience at the core of their focus daily, as well as the care and sustainability of our communities and environment.
Every single '&Beyonder' makes a huge difference to our success and our contribution to the world, regardless of their role or function. For this reason, we choose '&Beyonders' very carefully – they are the strength and the future of this company.
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Key Outputs
- Revising the complete 7-day menu as per the Food Styling Guide and approved &Beyond Food Recipes at all lodges in East Africa, including lodge meals, bush picnics, snacks, etc.
- Revising special dietary menus at all lodges in East Africa.
- Conducting creative Bush Banqueting training according to the Food Styling Guide.
- Revisiting and training teams on the presentation of all meals in line with the Style Guide.
- Staying up to date with What's Hot & What's Not for &Beyond Food.
- Creating new and appropriate menus and recipes to upgrade food service at all lodges.
- Training teams on special dietary needs and recipe selection.
- Advising, designing, and training teams on new guest-delight food ideas and concepts.
- Responsible for training chefs and implementing kitchen standards at all lodges.
- Maintaining good communication with all chefs, camp managers, HODs, Lodge Managers, and suppliers.
- Demonstrating good discipline and fair treatment; the Regional Chef should be a role model.
- Maintaining good interaction with guests, Food Fundis, and other &Beyond Chefs by inviting feedback, exchanging ideas, being suggestion-friendly, and sharing experience.
- Promoting good teamwork.
- Having fun and being flexible.
- Training chefs on how to cost menus, maintain kitchen controls, and manage waste.
- Training chefs on how to present food to guests, including stories about local produce, flavours, interactive experiences, etc.
- Developing staff to increase their individual skills and ensure promotion where possible.
- Rotating through the lodges to upgrade food standards, quality, and presentation.
- Maintaining a strong focus on local procurement.
- Working closely with Procurement to develop suppliers.
- Maintaining a Food and Beverage focus, including coffee, tea, game-drive drinks, and personal bars.
- Providing input on projects and budgets.
- Maintaining and updating styling guides.
- Ensuring alignment with &Beyond Food Strategies.
- Liaising with consultants regarding dietary requirements.
- Working with teams on guest feedback relating to Food & Beverage.
- Working closely with the Regional Training Team.
- Hosting annual Food Fundi Workshops for East Africa.
- Encouraging chef exchange programmes and skills development.
- Supporting Academy training and alignment on skills training.
- Working with Manaccs and assisting where needed with unpacking Food overruns.
Skills Required
- Excellent communication skills with guests and fellow staff members.
- The standard of work must exceed the standards of &Beyond.
- Good organisational ability and lateral thinking.
- Strong initiative.
- Ability to adhere to world-class hospitality and service standards.
- Honest, with good integrity, proactive, and driven.
Knowledge Required
- Hospitality.
- Higher Diploma in Culinary Arts or a related field.
- &Beyond culture.
- Company knowledge, including &Beyond and the Foundation.
Previous Work Experience Required
- Experience in the service industry.
- At least 10+ years of relevant experience.
- A passion for creating fabulous food.
Important Notice
We reserve the right not to make an appointment.
