Key Responsibilities includes:  Kitchen - Pan African Cuisine – preparation and maintenance of standards: Food Stock Control: Guests Delight Service: Beverage Control:  Management of the Guest Delight Service Teams.  Outline of ideal candidate profile & skills:Camp 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 as well as the care of our environment and wildlife.  Every single ‘Southern Camper’ makes a huge difference to our success, regardless of their role or function.  For this reason, we choose ‘Southern Campers’ very carefully – they are the strength and the future of this company.  The ideal individual for the position will have an eye for detail, be energetic, passionate about guest delight and enjoy guest interaction, be able to think out of the ‘box’ and have a love for food and wine.  Furthermore, he or she must be a nature leader, have good administrative skills and enjoy staff motivation and development.  These competencies include the following requirements: Leadership People / HR:

Specific Job Skills:

• Energetic, proactive person with well-developed concept of the importance of providing a world-class guest experience.
• Ability to share information, teach and inspire others.
• Strong people skills.
• Ability to work under pressure and to tight deadlines.
• Experience of working with diverse teams.
• Diligence and self-motivative.
• Lateral thinking ability.
• Attention to detail.
• Competent financial and IT skills.
• Think out of the Box
• Planning & organizing.
• An appreciation of other cultures.
• Introduce new ideas that will enhance the product and Camp Brand.
• Develop a learning culture.
 
 
Computer Skills:

• IT Skills
• Computer literate
 
 
Literacy and Numeracy:

• Fluent in English (speak, read and write)
• Excellent literacy skills (writing of emails, viewing web pages)
 
 
Qualifications and experience required:

• Diploma in Hospitality or Lodge Management
• Minimum 3 – 5 years Hospitality / Food & Beverage experience in a 5-star boutique operation or Big 5 reserve with in a similar lodge environment;
• Professional culinary experience an advantage
• Menu development experience
• Stock Control Experience in both food and beverage
• Hospitality and Service training experience;
• Solid knowledge of health and hygiene in the kitchen.
• Extensive purchasing experience.
• Familiar with latest trends.
• One word a ‘Food Fundi’ that is passionate about Food, People and Service
• Code 8 Driver’s License