&Beyond Background

&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their jobs, work tirelessly, look after our guests beautifully and care for the communities and environment which surrounds us. 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.

Key Outputs

• Maintain high standards of professionalism within the team
• Provide disciplined and inspirational leadership to the kitchen team as well as effective management to ensure the highest levels of productivity and service excellence
• Ensure all financial and record-keeping controls and systems are adhered to
• Work with Executive Chef to ensure the menu and food are aligned to lodge quality standards
• Work with Exec Chef to ensure food scores and budgets are being monitored and met
• Daily meeting with the HODs to discuss the daily plan, including arrivals, departures, maintenance, food, special requests and guest delights in the absence of the Executive Chef.
• Ensure all health and safety compliance standards, including management of &Beyond Covid-19 Protocols and HACCP Protocols, are met and/or exceeded and that all necessary functions in this regard are realised
• Assist with Uniform orders and issues. Ensure all staff are wearing the 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 Tanzanian regulations
• Record and control all staff sick leave, leave cycles, and work rosters in the absence of the Executive Chef
• Attend a HOD meeting and the morning meeting every day, unless engaged in 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

Qualifications & Experience Required

Must have formal culinary qualifications and at least 2 years of Sous Chef experience, ideally in a 5* operation.

The successful candidate must be able to work under pressure and have excellent and consistent attention to detail.

He or she will be guest-focused and have a positive outlook, be an excellent team player, committed, hardworking and eager to learn.

Key Skills Required

• Passion for food and the food experience
• Ability to lead a team of people effectively
• Strong management skills, day-to-day, and long term
• The ability to motivate staff to consistently deliver
• Ability to think and act creatively within a team
• Good knowledge of hospitality operations including butler service, housekeeping and laundry
• Computer Skills

Personal Characteristics

• Passion for creating fabulous guest delight – genuine interest in people and satisfaction
• Good interpersonal skills – open and approachable
• Diligence, meticulousness and self-motivation to meet deadlines and keep on top of your job
• Good communication skills
• Willingness/ability to share information and teach and inspire others
• Bright, enthusiastic, energetic and caring personality
• Smart, clean, presentable appearance.

Other

This is a 2-year fixed-term position based at andBeyond Mnemba Island, Zanzibar

Please speak to your manager before making your application

We reserve the right to not make an appointment.

• Maintain high standards of professionalism within the team
• Provide disciplined and inspirational leadership to the kitchen team as well as effective management to ensure the highest levels of productivity and service excellence
• Ensure all financial and record-keeping controls and systems are adhered to
• Work with Executive Chef to ensure the menu and food are aligned to lodge quality standards
• Work with Exec Chef to ensure food scores and budgets are being monitored and met
• Daily meeting with the HODs to discuss the daily plan, including arrivals, departures, maintenance, food, special requests and guest delights in the absence of the Executive Chef.
• Ensure all health and safety compliance standards, including management of &Beyond Covid-19 Protocols and HACCP Protocols, are met and/or exceeded and that all necessary functions in this regard are realised
• Assist with Uniform orders and issues. Ensure all staff are wearing the 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 Tanzanian regulations
• Record and control all staff sick leave, leave cycles, and work rosters in the absence of the Executive Chef
• Attend a HOD meeting and the morning meeting every day, unless engaged in 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

• Passion for food and the food experience
• Ability to lead a team of people effectively
• Strong management skills, day-to-day, and long term
• The ability to motivate staff to consistently deliver
• Ability to think and act creatively within a team
• Good knowledge of hospitality operations including butler service, housekeeping and laundry
• Computer Skills

• Must have formal culinary qualifications
• At least 2 years of Sous Chef experience, ideally in a 5* operation.
• Ability to work under pressure
• Excellent and consistent attention to detail.
• Guest-focused
• Positive outlook
• Excellent team player
• Committed, hardworking and eager to learn.