&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:

• Kitchen Hygiene standards set
• Responsible for training chefs & implementing kitchen standards.
• Drive, train andBeyond Chef Academy
• Menu set according to Food Styling Guide and approved by &Beyond Food Fundi
• 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 best operating procedures.
• Creative Bush Banqueting according to Food Styling Guide
• 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
• All food going out to guests at any time to be checked by chef
• Chef to check buffets/dinner/breakfasts etc
• 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 meals and platters to be put out at last minute – fresh, fresh, fresh!
• Bush banqueting, drink stops, picnics ect to have checklists
• Canteens organised
• Good interaction with Guests, Food Fundi’s 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 Wild Impact)

PREVIOUS WORK EXPERIENCE REQUIRED:

• Experience in the service industry especially in dealing with guests and staff
• At least 6+ years relevant experience
• Passion for creating fabulous food

This is a permanent live-in position, based at Punakha, Bhutan.

Please note to be an expat wanting to apply you need to have a Chefs Diploma/Degree for work permit reasons.

We reserve the right not to make an appointment.