Job Title: Executive Chef

Company: &Beyond

Location: Hluhluwe, South Africa

Job Type: Permanent

&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment.  Every single ‘andBeyonder’ makes a huge difference to our success and our contribution to the world, regardless of their role or function. For this reason we choose ‘andBeyonders’ very carefully – they are the strength and the future of this company.

OUTPUTS:

• Kitchen Hygiene standards set
• Responsible for training chefs & implementing kitchen standards.
• Correct chemicals and sufficient cleaning materials to be in stock at all times
• 7 day Menu set according to Food Styling Guide and approved by &Beyond Food Fundi
• &Beyond Training chef to be called on to do training if necessary
• Presentation as discussed and according to Styling Guide
• Up to date with What’s Hot & What’s Not for &Beyond Food
• Through the Tummy of the Guest Bops
• Creative Bush Banqueting according to Food Styling Guide
• Proactive Maintenance
• Good communications with: All chefs; All camp managers; HOD’s, Lodge Manager and suppliers
• Good stock controls and stock rotation
• Good administration and personnel files to be kept according to Lodge Manager’s requirements.
• Responsible for all food orders, storerooms and fridge and deepfreezes
• Left-over management: left-overs to be discussed and processed every day
• Vehicles and containers transporting food to camps to be spotless
• Checklists of all items going to camps in place
• All food going out to guests at any time to be checked by chef
• Chef to check buffets/dinner/breakfasts etc. at each camp at least 3 times per week
• Minimal traffic through kitchen: kitchen staff, Exec chef and Lodge manager to enter through kitchen. 
• All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
• All menu’s need to be costed and kept within the COS, overs need a valid explanation with detail as to why there is an over and solution given on how to correct
• Sound knowledge of PANSTRAT
• Implement and follow all COVID protocols
• All meals and platters to be put out at last minute – fresh, fresh, fresh!
• Quality and quantity of snacks to game drives to be checked
• Bush banqueting, drink stops, picnics etc. to have checklists
• Canteens organised
• Good interaction with Guests, Food Fundis and other & Beyond Chefs:  Invite feedback, exchange ideas; be suggestion-friendly; share experience
• Good discipline and fair treatment:  Exec Chef to be a Role Model
• Be aware of & make your chefs aware of special dietary needs Guests.

SKILLS REQUIRED:

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

KNOWLEDGE REQUIRED:

• Hospitality
• Environment
• The surrounding communities
• The country
• Company Knowledge (&BEYOND as well as Foundation)
• Valid unendorsed SA driver’s license essential.

PREVIOUS WORK EXPERIENCE REQUIRED:

• Experience in the service industry especially in dealing with guests and staff
• At least 3+ years relevant experience
• Passion for creating fabulous food

This is a permanent live-in position, based at Phinda

Transport to/from leave cycles is the successful candidate’s own responsibility

Posted: 08/04/2026