Pastry Chef at Mantis Akagera Game Lodge | Nyagatare : Deadline: 23-05-2024

1. Department

KITCHEN

2. Reports to

Executive Chef

Job purpose

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.

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.

• To perform other reasonable duties as directed by your immediate Manager.
• To be available to work overtime at the request of Management.

• 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