Senior Chef De Partie at Mantis Akagera Game Lodge

--Powermax General Electrical Merchants Ltd--

Job Description

1. Department

KITCHEN

2. Reports to

Executive Chef

Sous Chef

job purpose

Helps provide smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions, supervises the commis chefs' work, organisation, coordination and service for one area of the kitchen.

Job Industry

Food and Beverage & Culinary

Job Salary Currency

Job Salary Fixed

No

Key Deliverables

Understanding the companies Policies, Procedures, Operational & Financial Principles and the

components involved in the day to day operations of the Kitchen Departments.

  • Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel.
  • Ensures that dishes are well presented, of a high standard and at the right temperature.
  • Delivers dishes in good time to suit guests' wishes.
  • Receive & check on all food item deliveries.
  • Ensures that prices and portions are offered in accordance with Food and Beverage profit objectives.
  • Leads the team under his/her responsibility and creates a good working atmosphere.
  • Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.
  • Informs the team about cost optimisation and the reduction of wastage and tracks implementation.
  • Is actively involved in meeting the department's targets:

- by following the cooking instructions to the letter.

- by avoiding waste and loss of food items.

- by respecting the procedures and internal audits applicable in the hotel.

· Assist with monthly stock takes.

· Helps manage stocks of equipment by avoiding breakages.

· Ensures that all mise-en-place is completed prior to food service.

· Ensures that proper cooking methods are adhered to.

· Ensures that work practices are efficient, clean and hygienic.

· Ensure that all equipment being used is washed and cleaned after use.

· Ensures that all items of equipment, which has been used, are correctly stored after they have been cleaned.

· Ensures that stores, refrigerators and freezers in the department are always clean and tidy.

· Uses skills to ensure that food items prepared are of the highest quality.

· Helps with the preparation of buffets and be available to assist with the service of the buffets.

· Follow recipes, including measuring, weighing and mixing ingredients.

· Prepares, cooks, bake, grill, steam and boil and serves meats, vegetables, fish, poultry sauces, vegetables, soups, and other foods.

· Present accompaniment and arrange final dishes.

· Maintain food safety and sanitation standards.

· Clean and sanitize work areas, equipment and utensils.

· Check quality and freshness of ingredients and equipment.

· Garnishes and portions cooked foods.

· Helps with the preparation of buffets and be available to assist with the service of the buffets.

· Follow policies and procedures outlined in the Accor Brand Standards Manual, Departmental Service Standards and Accor Policies & Procedures Manual.

· Respond to any reasonable tasks as assigned by superiors.

· Responsible for the highest level & standard of cleanliness and Hygiene in all areas.

· Assist to collect requested products from the store.

· Ensuring all equipment are clean and well maintained.

  • Ensures that chemicals is strictly used according to the specification sheets, Health and Safety regulations and in accordance to the companies Policies & Procedures
  • If required to wear protective gear while using chemicals ensure that its available. (gloves, masks, goggles)
  • Follows proper safety, hygiene, and sanitation practices

GUEST SATISFACTION

Ensures that all guests are welcome in a professional, efficient and courteous manner.

  • Liaises with all guests, ascertaining their requirements and co-coordinating these needs to the standards laid down by the companies Policies & Procedures.
  • Greets guests in a warm and friendly manner.
  • Answers calls in a professional manner and within 3 rings.
  • Follow-ups are done to ensure the guest’s request, query or needs has been actioned and guest is satisfied.
  • To have thorough knowledge of all facilities and services offered by the lodge.

· Shows involvement and is interested in environmental and or social & ethical issues by participating in responsible business activities.

· Promotes the Responsible Business programme to guests at all times using the Accor “Planet 21” principles.

· Is actively involved in finding ways of reducing waste, plastic and minimizing energy usage.

  • Work closely with the hotel in participating where possible in community-based projects.
  • Maintain awareness of new initiatives and the continuously growing social economic Program of the hotel.
  • Participate and actively control all forms of waste and ensure accurate recycling of all glass, papers, plastics, aluminum, and steel form all areas to waste
  • Actively participate in the Food & Beverage waste program of the Hotel.

HEALTH AND SAFETY

  • Be familiar with the companies Health & Safety Policies & Procedure and any other related laws.
  • Adheres to all Health & Safety regulations, Policies & Procedures and ensure that all staff adheres to these regulation, policies & procedures.
  • Ensure a strong Health & Safety culture, directing and overseeing workplace safety programs to regulation compliance, employee awareness and an accident-free workplace guided by the Rwandan Labor Law and the companies Policies & Procedures.
  • Ensures that all potential and real hazards are reported and reduced immediately.
  • Fully understands the hotel’s fire and emergency Policies & Procedures.
  • Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
  • Stimulates and encourages a general awareness of health and safety.
  • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
  • Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
  • Act as employee representative on the Health & Safety committee.
  • Follows food safety and sanitation procedures with HACCP guidelines.

HUMAN RESOURCES

Maintain the highest standard of appearance and social skills in according to the companies Human Resources Policies & Procedures.

  • Be familiar with the staff handbook, house rules, Code of Conduct, Health and Safety Policies & Procedures pertaining to your area of responsibilities.
  • Be familiar with the company’s Disciplinary codes.
  • Well-groomed at all times and dresses in accordance to the Company uniform and name badge issued to you and your subordinates.
  • Attends training as and when required.
  • Attends all relevant departmental meeting or other relevant scheduled meeting.

· Trains commis chefs, students and interns to a high standard.

· Responsible for the development and work performance of the junior staff in those parts of the kitchen for which she/he is responsible.

Essential Qualities

Essential Qualities

The interested candidates should have:

  • At least 2 years’ experience as Senior Chef de Partie or similar position with proven experience
  • 1 in culinary arts, Food production or similar field related to the vacant position
  • Good organizational and time management skills
  • All application should be in English
  • 3 professional references.


Application Process

Interested candidates should send their both application letter and well detailed CV together with Academic papers and certificates not later than 07th August 2025 before 05:00 pm via the e-mail: Aline.Iraguha@mantiscollection.com, C.C: dnsengiyera@gmail.com

Close Date

07/08/2025