Summary
Date Posted: Tuesday, May 21 2024, Base Salary: Not Disclosed

JOB DETAILS:
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.

Main Outputs and Responsibilities for This Position
TASKS, DUTIES & RESPONSIBILITIES
Understanding the companies Policies, Procedures, Operational & Financial Principles and the components involved in the day to day operations of the Kitchen Departments.
• Assist a Sous chef running kitchen operations in absence of Executive chef
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Create new and exciting desserts to renew our menus and engage the interest of customers
• Incorporate local ingredients into baking
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards
• 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.
• 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.
• 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 of baked 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 are 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.
RESPONSIBLE BUSINESS
• 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.
• Attends training as and when required.
• Well-groomed at all times and dresses in accordance to the Company uniform and name badge issued to you and your subordinates.
• Be familiar with the company’s Disciplinary codes.
• Be familiar with the staff handbook, house rules, Code of Conduct, Health and Safety Policies & Procedures pertaining to your area of responsibilities.
• 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.
Other Special Requirements
• To perform other reasonable duties as directed by your immediate Manager.
• To be available to work overtime at the request of Management.

Qualifications, Skills/Experience & Personal Attributes
• Diploma Culinary Art/Diploma in patisserie/food production
• Minimum 3 years’ experience in pastry chef roles
• Proven experience in working within the food industry as a pastry chef, baker, or relevant roles
• Working knowledge of baking techniques and the pastry-making process
• Creative ability with Artistic skill decorating cakes and other desserts
• Keen attention to details
• Team management skills

Working conditions
The Job’s responsibilities sometimes may require working extra hours and the working days include weekends and public holidays.

Work Hours: 8

Experience in Months: 36

Level of Education: Associate Degree

Job application procedure
Interested candidates should send their both application letter and well detailed CV together with certificates not later than 5th December 2023 via the mail: Thadee.gatabazi@mantiscollection.com  CC: Daniel.nsengiyera@mantiscollection.com 

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