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 Pastry Sous Chef assists the Chef de Cuisine and the Executive Chef in managing the pastry kitchen, ensuring the highest quality of desserts and baked goods. This role involves supervising the pastry team, creating innovative dessert menus, maintaining inventory, and upholding food safety standards. The Pastry Sous Chef will also contribute to training and developing staff while fostering a collaborative and creative environment in the kitchen.

Pastry Sous Chef responsibilities include but are not limited to:
• Manage all functions of the Pastry Kitchen operations to achieve optimum departmental profit.
• Manage all functions of the Pastry Kitchen operations to achieve the optimum quality level of food production and sanitation.
• Oversee special events and special food promotions.
• Assist Chef de Cuisine & Executive chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Assist Chef de Cuisine & Executive chef to develop new dishes and products.
• Take steps to ensure that outstanding culinary technical skills are maintained.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make appropriate adjustments to kitchen operations accordingly.
• Assist Chef de Cuisine & Executive chef to control and analyses, on an on-going basis, the level of the following:
o Sales
o Costs
o Issuing of food
o Quality and presentation of food products
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
o Marketing
• Develop with Chef de Cuisine & Executive chef popular menus offering guests value for money in accordance with IHG guidelines.
• Plan and organize with Chef de Cuisine & Executive chef successful Food and Beverage activities in the resort and oversee them.
• Attend and participate in other meetings as required by the administrative calendar.
• Assist Chef de Cuisine & Executive chef to keep an up-dated resort policies and Procedures file and up-dated files on the following Food Production matters:
o Recipes
o Finance
o Standards
o Personnel and Training
o Outlets
o Promotions
o Meetings
o Projects
o Material and Equipment
o Miscellaneous
• Assist Chef de Cuisine & Executive chef to set Food Production and Stewarding goals and develops strategies, procedures, and policies.
• Assist Chef de Cuisine & Executive chef to determine the minimum and maximum stocks of all food, material, and equipment.
• Assist Chef de Cuisine & Executive chef to set standards of all food and equipment purchases in accordance with IHG guidelines.
• Monitor local competitors and compare their operation with the report Food and Beverage operation
• Assist Chef de Cuisine & Executive chef to complete forecasts, plans, and departmental production reports for management.
• Assist Chef de Cuisine & Executive chef to prepare the resort’s annual budget and the setting of departmental goals.
• Assist Chef de Cuisine & Executive chef to prepare and manage a cost-effective budget with measurable targets for department within the financial parameters set down by the resort budget.
• Assist Chef de Cuisine & Executive chef to monitor and analyze variations from the budget effectively.
• Assist Chef de Cuisine & Executive chef to develop systems that measure the cost effectiveness of Pastry kitchen.
• Assist Chef de Cuisine & Executive chef to develop procedures that track, report on, and control the running costs of Pastry kitchen.
• Assist Chef de Cuisine & Executive chef to maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Manage day-to-day kitchen activities, plan, and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties, and other special events.
• Assist Executive chef for other staffing/human resources-related actions in accordance with company rules and policies

KEY RESPONSIBILITIES
• Manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit.
• Manage all functions of the Outlet Kitchen operations to achieve the optimum quality level of food production and sanitation.
• Oversee special events and special food promotions.
• Assist Executive chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Assist Executive chef to develop new dishes and products.
• Take steps to ensure that outstanding culinary technical skills are maintained.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly.
• Assist Chef de Cuisine & Executive chef to control and analyses, on an on-going basis, the level of the following:
• Sales
• Costs
• Issuing of food
• Quality and presentation of food products
• Condition and cleanliness of facilities and equipment
• Guest satisfaction
• Marketing
• Develop with Executive chef popular menus offering guests value for money in accordance with IHG guidelines.
• Plan and organize with Executive chef successful Food and Beverage activities in the resort and oversee them.
• Attend and participate in other meetings as required by the administrative calendar.
• Assist Executive chef to keep an up-dated Resort Policies and Procedures file and up-dated files on the following Food Production matters:
• Recipes
• Finance
• Standards
• Personnel and Training
• Outlets
• Promotions
• Meetings
• Projects
• Material and Equipment
• Miscellaneous
• Assist Chef de Cuisine & Executive chef to set Food Production and Stewarding goals and develops strategies, procedures, and policies.
• Assist Chef de Cuisine & Executive chef to determine the minimum and maximum stocks of all food, material, and equipment.
• Assist Chef de Cuisine & Executive chef to set standards of all food and equipment purchases in accordance with the business guidelines.
• Monitor local competitors and compare their operation with the resort Food and Beverage operation

Skills and Qualifications:
• Completion of a degree or certificate in culinary arts
• Proven experience as a Sous Chef or in a similar culinary leadership role, with significant experience in pastry kitchen operations.
• Vast knowledge of international culinary practices, menus, and offerings
• High level of written and verbal Business English
• Thorough knowledge of MS Word, MS Excel, and MS Outlook
• Experience with financial budgeting is desirable.

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 degrees, professional training certificates, and other relevant training certificates.

Job Experience: No Requirements

Work Hours: 8

Experience in Months:

Level of Education: Bachelor Degree

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