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
Job Salary Currency
Job Salary Fixed
NoKey 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 |
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The interested candidates should have:
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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