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Position Details: Sous Chef

Location: Kigali, Rwanda
Openings: 1


Position                            Sous Chef

Level                                Assistant Manager/Team Leader

Department                       Food & Beverage

Reports to                         Executive Chef

Subordinates                     Commis 3 & 2, Stewards

Job Summary

Assists the Executive Chef with leading the culinary team in the assigned area.

Responsible for the production quality of the restaurant, providing the expected high standards in quality food management, and agreed cuisine, whilst maintaining cost effective practices, including kitchen procedures and the allocation of kitchen duties.  Recommending training programs for the development of Colleagues.

Key Duties and Responsibilities

Ensure that the quality levels of kitchen production and presentation are maintained at its highest level at all times.

Create new menus and products.

Present oneself in a way that enhances the overall guest experience.

Ensure that all mise en place is correctly prepared prior to commencing service.

Demonstrate excellent product knowledge of all food and special functions held at the resort.

Participate in the service of any special functions or events organized by the resort.

Monitor systematically the performance of the department and intervene immediately if deviations occur.

Attend the daily morning meeting in absence of the Executive Chef.

Ensure all food requisitions are prepared within the time parameters, set by the resort.

Conduct performance appraisals for kitchen Colleagues.

Ensure excellent communication and working relationships with Colleagues are maintained and contribute to the positive team spirit.

Remain current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.

Assist the Executive Chef in generating work schedules for kitchen Colleagues, according to forecasted demand requirements.

Perform any additional or special duties, as directed by the Executive Chef.

Order and keep fair stocks.

Minimize wastage through creative recycling.

Ensure expiree dates are labeled on all products.

Do regular spot checks on all expiry items.

Handle the daily market list during the absence of the Executive Chef.

Maintain highest levels of personal hygiene and grooming at all times, as per standard.

Ensure that a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.

Ensure kitchen and back areas are thoroughly clean at all times.

Ensure that equipment is cleaned at all times and according to standard.

Attend all training carried out by the Learning & Development/HR Department.

Attend and conduct (in absence of the Executive Chef) the daily kitchen briefings and attend monthly departmental meetings.

Continuously train and motivate subordinates to ensure resorts standards are maintained.

Delegate responsibilities to Colleagues and ensures tasks are completed.

Ensure that channels of communication are respected and information is disseminated to the correct receivers.

Deliver in-depth training of his/her Colleagues.

Assist in the process of recruiting new Colleagues for each of the respective kitchen.

When driving Resort’s buggies, ensure that rules and regulations are followed at all times.

Handle any guest complaint in a professional manner, take ownership and make sure that a clear resolution is achieved.

Ensure that disciplinary actions are taken, when necessary and in cooperation with HR.

Practice proper telephone etiquette with Colleagues and resort guests.

Know and apply resort Policy & Procedure, including those for the emergency situations.

Ensure maintenance work is completed, in a timely and professional manner.

Ensure all fixed assets are well maintained.

Demonstrate knowledge and interest in goals, and objectives of the One&Only Brand.

Complete and efficiently set up of the respective kitchen.

Demonstrate individual productivity and work efficiency.

Train Colleagues and their performance.

Attend shifts with punctuality.

Align food cost within budget for the kitchen

Skills, Experience & Educational Requirements

Culinary Diploma and preferably 10 years work experience in a five-star resort or comparable environment

Work experience in various different types of cuisine and kitchen set up (banquette, main kitchen, outlet kitchen)

Fluency in English is essential, any additional languages is preferable

Intermediate HACCP certified

Intermediate computer competency including excel

Leadership program certified

Core Values & Competencies

Blow Away The Customer

I care and work towards exceeding the expectations of my customers

I am proactive and deliver unique and everlasting memories for our customers

Develop Passionate and Committed People

I am committed to being thoughtful towards our colleagues

I am passionate about my role  

Continuously Strive for Perfections (good enough never is)

I constantly seek new ways and ideas to improve what I do

I am inspired to make a difference

Achieve Sustainable Bottom Line Performance

I am honest and fair

I take responsibility and contribute towards the financial performance of where I work

Functional competencies


I present a professional image according to established standards


I adapt my communication to the audience and the message to be delivered

I am able to develop effective written communications

Functional Skills & Knowledge

I understand the full scope of my duties and demonstrate initiative

I take responsibility for my actions

Planning & Organizing

I set realistic goals both for myself and my colleagues in line with company strategies

I am capable of handling multiple priorities effectively

Team Management & Development (Influencing & Working with Others)

I devote time in training and coaching each colleague

I conduct regular performance management discussions for my colleagues and monitor their progress

Where Colleagues do not have anyone to supervise,
then the competency will be replaced by with the following 2 behaviors:

I am able to influence others when required to speak and present ideas

I am able to work with other colleagues and departments effectively

Problem Solving & Decision Making

I have the ability to involve all the appropriate people to resolve problem in the business.

I proactively facilitate prompt and appropriate decision making

Innovation & Creativity

I regularly seek new opportunities for change

I assist in resolving resistance to change

Application Deadline : 2-August-2017


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