&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:

• Overall responsibility for the standards of the food product on the island: 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) to increase their individual skills and ensure promotion when possible
• Manage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)
• Managing budgets and working within set budgets and meet targets.
• Managing and working towards meeting company standards and monitoring sustainability goals and waste management withing the department.
• Create seasonal menus based on guest's dietary requirements and preferences as well as seasonal produce available.
• Ensuring food Presentation and standards are according to the Styling Guide and &Beyond lodge food identity
• Take the food product and experience on the island to the next level in all areas (dishes, menus, guest experiences, kitchen controls, staff food etc)
• Excellent stock controls, ordering processes and stock rotation and management
• Proactive maintenance of all kitchen equipment and ordering
• Excellent and regular communications with:
  • All chefs
  • Heads of Department
  • Lodge Management
  • Suppliers
  • Guests

• All food going out to guests at any time to be checked by Head Chef or Sous Chef 
• Meet all guests on arrival as much as possible, know their names and understand their diatries and expectations
• 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:  Head Chef to be a role model
• Work to keeping high standard of hygiene and clean work environment

QUALIFICATIONS & EXPERIENCE REQUIRED:  

• Must have formal culinary qualifications nothing less than a Diploma and 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.

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

We reserve the right to not make an appointment.

Contact information

Ziphozethu Bota