Senior Chef de Partie / Junior Sous Chef
VOLCANOES NATIONAL PARK, RWANDA
Key Responsibilities
The main purpose of the Senior Chef de Partie / Junior Sous Chef / Junior Sous Chef is to be responsible for the preparation of assigned menu items and kitchen duties, in line with the Singita Standard of Excellence and SOP.
- The Senior Chef de Partie / Junior Sous Chef reports to the Head Chef and Sous Chefs.
- Ensuring the ultimate food experience for the guests, in line with the food concept of the lodge.
- Ensuring the quality and care of equipment and products. Reporting breakages and any equipment that needs maintenance attention and following up.
- Minimizing breakage. Reporting any breakages/recording breakages and any maintenance issues in the kitchens.
- Responsible for food safety, quality, and stocks.
- Assisting in menu creating, using leftover MEP to minimize food wastage, and keeping food cost low and within budget.
- Running of shift with MEP, ready for service.
- Training and Development of other Jnr staff on duty
- Strategic management of food to reduce waste, such as portion control and stock rotation.
- Training and Development of other staff.
- Assist with stock takes, orders; and the management of sections of the kitchen, when required.
- Communication with departmental teams to ensure that guest needs are met, and operations run effectively.
- Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from previous shift, when coming on duty.
- Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further ‘green’ lodge operations.
- Active participation in and effective communication and support of Singita’s conservation message and purpose.
- Clean as you go.
- The use of FIFO, (first in first out).
- Checking on scullery’s duty of the Hot boxes.
- Harvesting from AKARABO GARDEN in the manner that was taught/trained.
- All roles at Singita may be required to perform other tasks as reasonably requested from time to time and as required by the business and/or operation. Singita fosters a culture of collaboration, and with this support of the multi-skilling of staff.
Skills & Experience
- Minimum of 3 Years of cooking experience in a similar environment.
- Understanding of kitchen procedure and timing requirements, able to plan accordingly.
- Sound knowledge of food and awareness of dietaries.
- Ability to train and oversee staff, on a basic level.
- Passion for the industry and willingness to grow.
- Understanding of hygiene protocols and equipment.
- First Aid training (provided by company).
- Care in personal hygiene and grooming.
- Good communication skills in English, reading and writing.
- Stamina for physical activity.
- Care in personal hygiene and grooming.
- Typing of menus.
- Sound knowledge of cleaning methods and products.
- Knowledge of safety procedures and the use of firefighting equipment.
- Running a shift with assistance of CDP/DCDP.
- Computer knowledge/word/excel.
- Knowledge the food style of Singita.
- Ability to receive feedback.
- Awareness of dietaries.
- Rwandan citizen or a holder of a valid work permit.
Application process will close on 31st October 2023.
To apply email your CV to svnpcareers@singita.com or visit: www.singita.com/about/careers
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