&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.

• Overall responsibility for the standards of the food product: guest and staff food
• Be responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.
• Be responsible for the development and training of staff (chefs) and stars in training to increase their individual skills and ensure promotion when possible
• Manage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)
• Create seasonal menus based on guests in house and produce in store
• Presentation according to Styling Guide and &Beyond lodge food identity
• Take the food product at the lodge to the next level in all areas (dishes, guest experiences etc)
• Excellent stock controls, ordering processes and stock rotation
• Proactive maintenance of all kitchen equipment
• Excellent and regular communications with: All chefs, Heads of Departments, Lodge Manager, Suppliers
• All food going out to guests at any time to be checked by Exec or Sous Chef
• Meet all guests on arrival as much as possible, know their names
• Excellent and regular interaction with guests: build the relationship, invite feedback
• Be aware of & make your chefs aware of special dietary needs – staff and guests
• Good interaction/ communication with &Beyond Food Fundis: invite feedback; exchange ideas; be suggestion-friendly; share experience
• Good discipline and fair treatment in department, and lodge overall: Exec Chef to be a role model

• 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 management 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, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn.