Hospitality Chef Cook Jobs at Hotel des Mille Collines among other Companies

JOB DETAILS:
Pastry Chef
Inaugurated in 1973 as the premier grand hotel of the country and becoming a shelter to about 2,000 people who were saved by the hotel opening its doors in 1994 during the Genocide against the Tutsi; Hôtel des Mille Collines is surely the most famous hotel in Rwanda!
Located in the central business district, the hotel allows you to enjoy the breathtaking views over the hills of Kigali while indulging in culinary delights from casual to fine dining, international cuisine to local signature dishes!
The hotel has also for long been known to promote local artists as well as the Rwandan Culture and produce. This is evident through the display of local art around the hotel which not only beautifies it but generates income for the local artists as the art pieces are sold; A ‘Cultural Night’ is held every Friday, dedicated to give its guests a taste of the Rwandan culture through live performances of song and dance; and the hotel uses 90% of local produce!

We are hiring
Interested Candidates are invited for the following vacant position within Hotel des Mille Collines in Kitchen Department:

Pastry Chef
Scope of the job- Pastry Chef
The Pastry Chef will report directly to the Executive Chef with the purpose of driving and monitoring the Pastry quality, plan and organization. He will lead the pastry employee’s work and will be responsible for the preparation and presentation of cakes, pastries, desserts, petits fours, rolls, cookies, pies, breads and other baked items meeting customer expectations.

The Pastry Chef will also watch over related allied job functions such as:
• Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentions with photos and costing
• Establish Culinary standards specific for Pastry / Bakery which meet the need of Customer.
• Supervise the Pastry Kitchen Staff in the preparation and presention of all food items in accordance with the Hotel’s food and beverage standards and standardised menu guidelines.
• Develop and maintain up dated operations manuals for all food production and make recipes and maintain up dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.

Qualifications and key competence
• Bakery & Pastry, Gastronomic education certificate or equivalent
• Must show signs of career development HACCP Certification
• Knowledge of food safety regulations
• A minimum 6 years’ experience in Kitchen / Pastry and preferably in 5* & 4* Hotels
• Excellent written and verbal communication skills - French, English and Kinyarwanda, ability to establish and retain effective working relationships with Hotel Staff and Clients, excellent organizational and time management skills, flexibly, trustworthy and ability to operate computer.
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive rational solutions, creative and passion for Bakery & Pastry.
• Applies a professional, confidential and ethical approach at all times

JOB DETAILS:
Assistant chef
The Urugo Women’s Opportunity Center (WOC)is a multi-purpose community center in the heart of Kayonza, which promotes the social and economic empowerment of women in Rwanda. The Center offers education and rights training, job-skills training, and economic and employment opportunities for women and the community at-large. With the goal of achieving self-sustainability, the Center also operates revenue-generating activities to finance its educational and training work, such as lodging facilities, restaurant and bar, coffee shop, handicraft gift shop, market stalls, food production unit, and rental of space for meetings and events. The Urugo-WOC is managed and operated by a Limited Liability Company (LLC) fully owned by Women for Women International.
Organization: Wfwi Empowerment Center Llc/Urugo Woc.
Vacancy Title: Assistant Chef.
Deadline For Application: October 25, 2022
Duty Station: Urugo Woc Kayonza.

Job Role and Summary:
The Assistant Chef will be responsible for the day-to-day operations of the kitchen, she/he ensures that the foods served are adherent to the food standards and safety guidelines. She/he holds liaison for the quality of the food presented to the clients.

Responsibilities:
• Manage and work closely with the kitchen team
• Determine food inventory needs
• Plan orders of equipment or ingredients in accordance with the needs of the kitchen
• Arrange for kitchen repairs where necessary.
• Comply with nutrition and sanitation regulations and safety standards
• Monitor food budgets and make sure that all supplies are bought within the set budget
• Make arrangement to store food items in a safe and orderly manner
• Deal with customers ‘complaints and /or suggestions

Skills:
• Advanced knowledge of various cuisines that the Restaurants or Hotels offer.
• Knowledgeable on the different kitchen ingredients and equipment.
• In-depth understanding of kitchen sanitation and food safety.
• Capable of working under pressure and strict schedules.
• Pays keen attention to details.
• Capable of working with a team.

Qualifications:
• A certificate in culinary arts and pastries.
• 2years work experience in recognized hotels or restaurants.
• Should be able to make international cuisines and pastries.