Summary
Date Posted: Monday, January 20 2025, Base Salary: Not Disclosed

JOB DETAILS:
Rwanda Ultimate Golf Course is a private company created to position Rwanda as the best golfing destination in Africa and one of the greatest in the world. The first project of Rwanda Ultimate Golf Course, to reach this goal, is the Kigali Golf Resort & Villas. The golf course is a real estate masterpiece designed by the worldwide famous Gary Player. The facility will also include a five-star Clubhouse and other amenities.
Job Purpose:
The Sous Chef will support the Chef De Cuisine and Executive Chef in managing both the hot and cold kitchens, ensuring that high culinary standards are consistently met. This role involves supervising kitchen staff, overseeing food preparation, ensuring food quality and presentation, and maintaining a clean and organized kitchen environment. The ideal candidate will have a strong background in both hot and cold food preparation, excellent leadership skills, and a passion for fine dining.

Duties and Responsibilities
• Oversee and coordinate the preparation and presentation of both hot and cold dishes to ensure the highest standards of quality, taste, and presentation.
• Assist in developing and executing menus for the hot and cold kitchens, including daily specials, seasonal offerings, and catering requests.
• Supervise and guide kitchen staff in the proper techniques for food preparation, portion control, and cooking methods.
• Ensure that kitchen areas are clean, organized, and comply with food safety regulations (sanitation standards, etc.).
• Lead, mentor, and motivate a team of kitchen staff, providing guidance and training to improve their culinary skills and efficiency.
• Manage staff schedules, ensuring adequate coverage for both hot and cold kitchen operations during peak hours.
• Assist in hiring and onboarding new kitchen staff members.
• Assist in managing inventory for both hot and cold kitchens, including ordering supplies, checking deliveries, and maintaining stock levels.
• Monitor food costs and minimize waste by implementing efficient storage, portioning, and stock rotation practices.
• Ensure that all dishes are prepared according to the restaurant’s recipes and standards.
• Perform regular quality checks on all food items, ensuring they meet taste, presentation, and safety standards before serving.
• Work closely with the Executive Chef and Head Chef to ensure smooth kitchen operations and resolve any issues that arise during service.
• Communicate effectively with front-of-house staff to ensure timely and accurate delivery of food to guests.

Qualifications:
• Proven experience as a Sous Chef or in a similar culinary leadership role, with significant experience in both hot and cold kitchen operations.
• Culinary degree or relevant certification preferred.
• Strong understanding of food safety and sanitation practices.
• Excellent organizational and multitasking skills, with the ability to thrive in a fast-paced environment.
• Ability to lead and motivate a team with a positive and hands-on approach.
• Strong communication skills and the ability to collaborate effectively with team members.
• Creative and passionate about food, with an eye for detail and presentation.

Languages:
• Excellent command of written and spoken English
• French will be an asset.

DIPLOMA & CERTIFICATE
• Diploma in Culinary Art
• Food Safety
• HACCP Certificate
• GED

Required documents:
• A detailed CV with 3 contacts of professional referees.
• A one-page cover letter with a motivation statement in relation to the responsibilities and requirements for this position.
• Copies of academic degree, professional training certificates, and other relevant training certificates.
• A copy of your national ID

Job Experience: No Requirements

Work Hours: 8

Experience in Months:

Level of Education: Bachelor Degree

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