One&Only Nyungwe House
\nWebsite:
\nhttp:\/\/www.oneandonlyresorts.com
\nJob Description Sous Chef <\/p>\n
1.POSITION DETAILS<\/p>\n
Position Sous Chef
\nLevel team leader
\nDepartment Culinary
\nReports to Chef de Cuisine
\nSubordinates Chefs & Stewards
\n2. JOB DETAILS & REQUIREMENTS<\/p>\n
At One&Only our passion is to create moments of joy, where guests can truly let loose, forget the world and feel alive.<\/p>\n
Our Colleagues are tuned-in and are the beating heart of our brand. We don\u2019t just operate amazing resorts, we create joy in everything we do.<\/p>\n
Due to the location and complexities of the operation at One and Only Gorilla\u2019s Nest, you will be required to work in other departments as and when required and support the team to deliver the customer experience.<\/p>\n
Job Summary<\/p>\n
To support the Executive Chef in ensuring the food offering is of the required standard of One&Only. Ensure all important information is communicated with the direct supervisor. All HACCP standards are followed and improved consistently. Ensure all guest request are handled with care and accommodated where possible. Maintain highest levels of personal hygiene and grooming at all times, as per standard. Consistently train the Subordinates, to ensure the standards are maintained. Ensure the operating equipment is maintained and inventory level is in order. Ensure daily and weekly ordering of products is in accordance with the occupation of the Lodge. Assists Executive Chef to lead the Team in the assigned area.<\/p>\n
Key Duties and Responsibilities<\/p>\n
Be familiar with workplace policies, rules, and procedures
\nAt all times, adhere to: Colleague handbook, group and unit policies, departmental operating procedures\/work flows, ad hoc communication (notices, instructions by management, meetings, etc..), legal and contractual obligations (health and safety, good faith, conditions of employment)
\nEnsures the quality levels of kitchen production and presentation are maintained at its highest level at all times.
\nCreates new products,
\nbe innovative and strive for change, continually be up to date with food trends and fashion
\nPresents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
\nEnsures that all mise en place is correctly prepared prior to commencing service.
\nDemonstrates excellent product knowledge of all food and special functions held at the Lodge.
\nParticipates in the service of any special functions or events organized by the Lodge.
\nMonitors systematically the performance of the department and intervenes immediately if deviations occur.
\nAttends the daily Department Head meeting in absence of the Executive Chef.
\nEnsures all food requisitions are prepared within the time parameters, set by the Lodge and always displays attributes of genuine hospitality.
\nConducts performance appraisals for kitchen Colleagues.
\nMonitors colleague\u2019s compliance to job profiles
\nCheck and insure all colleagues are on duty and keep attendance register
\nWith Executive chef do development interviews with colleagues (highlight training needs, decided on a plan of action, and track progress) on a quarterly basis, in conjunction with performance appraisals
\nEstablishes and maintains smooth personal and work relationships in the kitchen.
\nRemains current on all Lodge happenings, including guests in-house, arrivals and departures, as well as daily events.
\nAssists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
\nPerforms any additional or special duties, as directed by the Executive Chef.
\nOrdering and keeping fair stocks.
\nMinimizing wastage through creative recycling.
\nEnsures expiree dates are labeled on products that are required.
\nDoes regular spot checks on all expiry items.
\nResponsible of the daily market list during the absence of the Executive Chef.
\nMaintains highest levels of personal hygiene and grooming at all times, as per standard.
\nEnsures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.
\nArrange regular deep cleaning of the kitchen and maintain hygiene procedures and controls
\nAll food to be wrapped, marked, dated, and stored on designated shelves at correct temperature
\nOngoing – 95% quarterly hygiene audit score
\nEnsures kitchen and back areas are thoroughly clean always.
\nEnsures that equipment is cleaned, when necessary or according to their schedules.
\nMaintains and creates a working environment that reflects a sense of place.
\nAttends the daily kitchen briefings.
\nContinuously trains and motivates subordinates to ensure Lodges standards are maintained.
\nDelegates responsibilities to Colleagues and ensures tasks are completed.
\nEnsures that channels of communication are respected, and information is disseminated to the correct receivers.
\nConvene daily, weekly, and monthly departmental meetings
\nAttends monthly communication meetings.
\nConducts a daily briefing prior to service.
\nAttends all training carried out by the Training Department, executive chef and management
\nIn-depth training of his\/her Colleagues.
\nAttends weekly F&B meetings F&B meeting.
\nConducts a monthly communication meeting.
\nConducts a daily briefing prior to service and a debriefing, once week with Colleagues.
\nAssists in the process of recruiting new employees for each of the respective kitchen.
\nWhen driving Lodge\u2019s buggies, ensures that rules and regulations are followed at all times.
\nEnsure a safe and healthy work environment for colleagues
\nEnsure that all equipment is accompanied by safety instructions on how to use and clean and insure colleagues are following procedures
\nAll materials issued from the first aid box to be recorded to be replenished
\nEnsure all storage areas are locked after service
\nHandles any guest\u2019s complaint in a professional manner, as per Lodge Policy & Procedure (service recovery).
\nEnsures that disciplinary actions are taken, when necessary, according to Lodge Policy & Procedure.
\nPractices proper telephone etiquette with Colleagues and Lodge\u2019s guests.
\nEnsures excellent communication and working relationships with Colleagues are maintained and contribute to the team spirit.
\nExhibits outstanding knowledge of the Lodge and Rwandan culture.
\nKnows and applies Lodge Policy & Procedure, including those for the emergency situations.
\nEnsures maintenance work is completed, in a timely and professional manner.
\nEnsures all fixed assets are well maintained.
\nDemonstrates knowledge and interest in goals, and objectives of the One&Only brand.
\nEnsures all activities are carried out honestly, ethically, and within the parameters of the Rwandan Law.
\nEnsures that all tasks assigned by superiors are completed, in a timely fashion.
\nShould be in abidance with the expectations defined in the job responsibilities.
\nCompletes and efficiently sets up of the respective kitchen.
\nDemonstrates individual productivity and work efficiency.
\nTraining Colleagues and their performance.
\nAttends shifts with punctuality.
\nAlign food cost within budget for the kitchen.
\nSkills, Experience & Educational Requirements<\/p>\n
Culinary Diploma and 2 work experience in a Lodge environment (preferable five-star) is valuable addition.
\nWork experiences in various types of cuisine and kitchen set-ups
\nFluency in English is essential, any additional languages are preferable.
\nIntermediate HACCP certified
\nIntermediate computer competency including excel
\nLeadership program certified
\n3. CORE VALUES & COMPETENCIES<\/p>\n
Blow Away The Customer<\/p>\n
I care and work towards exceeding the expectations of my customers
\nI am proactive and deliver unique and everlasting memories for our customers
\nDevelop Passionate and Committed People<\/p>\n
I am committed to being thoughtful towards our colleagues
\nI am passionate about my role
\nContinuously Strive for Perfections (good enough never is)<\/p>\n
I constantly seek new ways and ideas to improve what I do
\nI am inspired to make a difference
\nAchieve Sustainable Bottom Line Performance<\/p>\n
I am honest and fair
\nI take responsibility and contribute towards the financial performance of where I work
\nHow to Apply<\/p>\n
Interested candidates should send their application file (CV and cover letter) all in one document before 21\/11\/2021 using the “Apply for this job” button below.<\/p>\n
Only shortlisted candidates will be contacted.<\/p>\n","protected":false},"excerpt":{"rendered":"
One&Only Nyungwe House Website: http:\/\/www.oneandonlyresorts.com Job Description Sous Chef 1.POSITION DETAILS Position Sous Chef Level team leader Department Culinary Reports to Chef de Cuisine Subordinates Chefs & Stewards 2. JOB DETAILS & REQUIREMENTS At One&Only our passion is to create moments of joy, where guests can truly let loose, forget the world and feel alive. […]<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81],"tags":[],"class_list":["post-41848","post","type-post","status-publish","format-standard","hentry","category-job-opportunities"],"yoast_head":"\n