One&Only Nyungwe House Chef de Cuisine Jobs in Rwanda
One&Only Nyungwe House Chef de Cuisine Jobs in Rwanda
Job Details:
Key Duties and Responsibilities
• Be familiar with workplace policies, rules, and procedures
• At all times, adhere to Colleague handbook, group and unit policies, departmental operating procedures/workflows, ad hoc communication (notices, instructions by management, meetings, etc..), legal and contractual obligations (health and safety, good faith, conditions of employment)
• Ensures the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Creates new products,
• be innovative and strive for change, continually be up to date with food trends and fashion
• Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• Ensures that all mise en place is correctly prepared prior to commence service.
• Demonstrates excellent product knowledge of all food and special functions held at the Lodge.
• Participates in the service of any special functions or events organized by the Lodge.
• Monitors systematically the performance of the department and intervenes immediately if deviations occur.
• Attends the daily Department Head meeting in absence of the Executive Chef.
• Ensures all food requisitions are prepared within the time parameters, set by the Lodge and always display attributes of genuine hospitality.
• Conducts performance appraisals for kitchen Colleagues.
• Monitors colleague’s compliance to job profiles
• Check and ensure all colleagues are on duty and keep an attendance register
• With the Executive chef do development interviews with colleagues (highlight training needs, decided on a plan of action, and track progress) on a quarterly basis, in conjunction with performance appraisals
• Establishes and maintains smooth personal and work relationships in the kitchen.
• Remains current on all Lodge happenings, including guests in-house, arrivals, and departures, as well as daily events.
• Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• Performs any additional or special duties, as directed by the Executive Chef.
• Ordering and keeping fair stocks.
• Minimizing wastage through creative recycling.
• Ensures expiree dates are labeled on products that are required.
• Do regular spot checks on all expiry items.
• Responsible of the daily market list during the absence of the Executive Chef.
• Maintains highest levels of personal hygiene and grooming at all times, as per standard.
• Ensures that a safe, hygienically fit the working environment is maintained at all times and reports any concerns or faults immediately.
• Arrange regular deep cleaning of the kitchen and maintain hygiene procedures and controls
• All food to be wrapped, marked, dated, and stored on designated shelves at the correct temperature
• Ongoing - 95% quarterly hygiene audit score
• Ensures kitchen and back areas are thoroughly clean always.
• Ensures that equipment is cleaned, when necessary or according to their schedules.
• Maintains and creates
• Attends the daily kitchen briefings.
• Continuously trains and motivates subordinates to ensure Lodges standards are maintained.
• Delegates responsibilities to Colleagues and ensures tasks are completed.
• Ensures that channels of communication are respected, and information is disseminated to the correct receivers.
• Convene daily, weekly, and monthly departmental meetings
• Attends monthly communication meetings.
• Conducts a daily briefing prior to service.
• Attends all training carried out by the Training Department, executive chef, and management
• In-depth training of his/her Colleagues.
• Attends weekly F&B meetings F&B meetings.
• Conducts a monthly communication meeting.
• Conducts a daily briefing prior to service and a debriefing, once a week with Colleagues.
• Assists in the process of recruiting new employees for each of the respective kitchens.
• When driving Lodge’s buggies, ensures that rules and regulations are followed at all times.
• Ensure a safe and healthy work environment for colleagues
• Ensure that all equipment is accompanied by safety instructions on how to use and clean and ensure colleagues are following procedures
• All materials issued from the first aid box to be recorded to be replenished
• Ensure all storage areas are locked after service
• Handles any guest’s complaint in a professional manner, as per Lodge Policy & Procedure (service recovery).
• Ensures that disciplinary actions are taken, when necessary, according to Lodge Policy & Procedure.
• Practices proper telephone etiquette with Colleagues and Lodge’s guests.
• Ensures excellent communication and working relationships with Colleagues are maintained and contribute to the team spirit.
• Exhibits outstanding knowledge of the Lodge and Rwandan culture.
• Knows and applies Lodge Policy & Procedure, including those for emergency situations.
• Ensures maintenance work is completed, in a timely and professional manner.
• Ensures all fixed assets are well maintained.
• Demonstrates knowledge and interest in the goals, and objectives of the One&Only brand.
• Ensures all activities are carried out honestly, ethically, and within the parameters of the Rwandan Law.
• Ensures that all tasks assigned by superiors are completed, in a timely fashion.
• Should be in abidance with the expectations defined in the job responsibilities.
• Completes and efficiently sets up the respective kitchen.
• Demonstrates individual productivity and work efficiency.
• Training Colleagues and their performance.
• Attends shifts with punctuality.
• Align food costs within budget for the kitchen.
Skills, Experience & Educational Requirements
• Culinary Diploma and 2 work experience in a Lodge environment (preferable five stars) is a valuable addition.
• Work experiences in various types of cuisine and kitchen set-ups
• Fluency in English is essential, any additional languages are preferable.
• Intermediate HACCP certified
• Intermediate computer competency including excel
• Leadership program certified
Core Values & Competencies
Blow Away The Customer
• I care and work towards exceeding the expectations of my customers
• I am proactive and deliver unique and everlasting memories for our customers
Develop Passionate and Committed People
• I am committed to being thoughtful towards our colleagues
• I am passionate about my role
Continuously Strive for Perfections (good enough never is)
• I constantly seek new ways and ideas to improve what I do
• I am inspired to make a difference
Achieve Sustainable Bottom Line Performance
• I am honest and fair
• I take responsibility and contribute towards the financial performance of where I work
How to Apply
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