About the job

&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 and care of the 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.

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 menu’s at all lodge in East Africa
• Creative Bush Banqueting training according to Food Styling Guide
• Presentation of all meals to be revisited and trained in line with Style Guide
• 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 of special dietary needs and recipe selection
• Advising, designing and training of new guest delight food ideas and concepts Responsible for training chefs & implementing kitchen standards at all lodges
• Good communications with: All chefs; All camp managers; HOD’s, Lodge Manager and suppliers
• Good discipline and fair treatment: Regional Chef to be a role model
• Good interaction with Guests, Food Fundi’s and other &Beyond Chefs: Invite feedback, exchange ideas; be suggestion-friendly; share experience
• Good Teamwork to be promoted
• Have Fun and be Flexible
• Train chefs on how to cost a menu, kitchen controls and waste management.
• Train chefs on how to present the food to the guests (stories about local produce, flavours, interactive etc.)
• Development of staff to increase their individual skills and ensure promotion when possible.
• Rotating through the lodges to upgrade the food standards, quality and presentation
• Focus on local procurement
• Work closely with procurement on developing suppliers
• Food and Beverage Focus – Coffee / Tea / Game Drive drinks / Personal bars
• Input on projects and budgets
• Maintaining and updating styling guides
• Alignment with And Beyond Food Strategies
• Liaising with consultants on dietary requirements
• Working with teams on their guest feedback, pertaining to F&B
• Working closely with Regional Training Team
• Hosting annual Food Fundi Workshops for EA
• Encouraging Chef exchange programs and skills development
• Academy training and alignment on skills training
• Manaccs and their involvement with assisting where needed on unpacking Food over runs.

Skills Required

• Communication skills – with guests and fellow staff members
• Standard of your work must exceed the standard of &Beyond
• Good organisational ability and Lateral thinking
• Initiative
• Must adhere to World Class Hospitality and Service Standards
• Honest, have good integrity, proactive and driven person

Knowledge Required

• Hospitality
• Higher Diploma in Culinary Arts or related field
  &Beyond culture
• Company Knowledge (&Beyond as well as the Foundation)

Previous Work Experience Required

• Experience in the service industry
• At least 10+ years relevant experience
• Passion for creating fabulous food

• 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 menu’s at all lodge in East Africa
• Creative Bush Banqueting training according to Food Styling Guide
• Presentation of all meals to be revisited and trained in line with Style Guide
• 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 of special dietary needs and recipe selection
• Advising, designing and training of new guest delight food ideas and concepts
• Responsible for training chefs & implementing kitchen standards at all lodges
• Good communications with: All chefs; All camp managers; HOD’s, Lodge Manager and suppliers
• Good discipline and fair treatment: Regional Chef to be a role model
• Good interaction with Guests, Food Fundi’s and other &Beyond Chefs: Invite feedback, exchange ideas; be suggestion-friendly; share experience
• Good Teamwork to be promoted
• Have Fun and be Flexible
• Train chefs on how to cost a menu, kitchen controls and waste management.
• Train chefs on how to present the food to the guests (stories about local produce, flavours, interactive etc.)
• Development of staff to increase their individual skills and ensure promotion when possible.
• Rotating through the lodges to upgrade the food standards, quality and presentation
• Focus on local procurement
• Work closely with procurement on developing suppliers
• Food and Beverage Focus – Coffee / Tea / Game Drive drinks / Personal bars
• Input on projects and budgets
• Maintaining and updating styling guides
• Alignment with And Beyond Food Strategies
• Liaising with consultants on dietary requirements
• Working with teams on their guest feedback, pertaining to F&B
• Working closely with Regional Training Team
• Hosting annual Food Fundi Workshops for EA
• Encouraging Chef exchange programs and skills development
• Academy training and alignment on skills training
• Manaccs and their involvement with assisting where needed on unpacking Food over runs.

• Communication skills – with guests and fellow staff members
• Standard of your work must exceed the standard of &Beyond
• Good organisational ability and Lateral thinking
• Initiative
• Must adhere to World Class Hospitality and Service Standards
• Honest, have good integrity, proactive and driven person

• Higher Diploma in Culinary Arts or related field
• &Beyond culture
• Company Knowledge (&Beyond as well as the Foundation)