Summary
Date Posted: Thursday, August 01 2024, Base Salary: Not Disclosed

JOB DETAILS:
Interested Candidates are invited for the following vacant position within Hotel des Mille Collines in Kitchen Department:
Position: Sous Chef
SCOPE
Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

RESPONSIBILITIES
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• Assist with organizing special events and special food promotions.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to Kitchen operations accordingly.
• Prepares Dishes and serve according to recipes, guidelines and standards set by the Executive Chef or Hotel Standards
• Ensure Standard recipes are developed and written, Dishes and products are developed.
• Ensure that outstanding culinary technical skills are maintained.
• Maintain a hygienic kitchen & Kitchen equipment and personal hygiene.
• Work with Superior and F&B Managers & Supervisors to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Ensure new staff attends Hotel Orientation and departmental orientation is completed within first two weeks.
• Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• In absence of Superior, approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Ensure all HACCP guidelines are achieved and maintained.
• Ensure effective employee working relationships are established and maintained.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Qualifications, Skills and key Competencies
• Bachelor’s degree in Culinary
• Must show signs of career development HACCP Certification
• Knowledge of food safety regulations
• Having at least three years’ experience in the same Position and related area and preferably in 5* & 4* Hotels
• Effectively communicate in English, French and Kinyarwanda, in both written and Oral forms
• Working knowledge of Kitchen equipment
• Excellent organizational, leadership and time management skills, flexibly, trustworthy.
• Basic Computer knowledge
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive rational solutions,
• Applies a professional, confidential and ethical approach at all times
• Work varied shifts, including weekends and holidays

Work Hours: 8

Experience in Months: 36

Level of Education: Bachelor Degree

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