We are hiring

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

Position: Garde Manager

Scope of the job

Garde Manager is a Chef de partie in charge of cold food items and storage. Responsible for preparation and presentation of cold foods, including salads, fruits, vegetables, cheeses and preserved meats. Garde Manager Chef is also responsible for ensuring that Kitchen’s cold storage areas are properly maintained and that all food items are stored at the correct temperatures. The Garde Manager Chef must have a strong knowledge of food safety and standards, as well as the ability to work quickly and efficiently. Must also be able to work well under pressure and be comfortable working with a variety of Kitchen tools and equipment.

Main Responsibilities

Oversee the consistency of various preparations within the cold Kitchen to ensure quality products and adherence to standard recipes.
Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or Hotel Standards
Always keep all refrigeration, equipment, storage and working areas in clean,
Assists in preparing of cold food items
Prepares daily requisitions for supplies and food items for production
Properly label and date all products to ensure safekeeping and sanitation
Take care of all physical aspects of the cold Kitchen operation, supervision preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of the work area,
Effectively communicate with other Chefs to fulfill and address any issues or needs requested by Guests
Planned, prepared and set up to provide quality service and products to all Outlets requiring Items from the Garde Manger Kitchen or Stores
Performs general cleaning tasks using standard Hotel cleaning products as assigned to adhere to health standards
Utilize established Company control procedures for food cost and food quality
Responsible in maintaining the overall cleanliness and equipment maintenance of their areas
Assist in overseeing weekly and monthly inventories and ordering of food and supplies
Assists Executive Chef and Executive Sous Chef in monitoring the Training of new Employees to help them achieve higher status
Assists in monitoring and enforcing Company and Departmental Safely & health policies
Attend daily and weekly Departmental meetings to be informed and updated on current Events and Hotel activities
Perform all other job related duties as requested by the Executive Chef

Qualifications, Skills and key Competencies

Bachelor’s degree in Culinary
Must show signs of career development HACCP Certification
Knowledge of food safety regulations
Having at least three years’ experience in the same Position and related area and preferably in 5* & 4* Hotels
Effectively communicate in English, French and Kinyarwanda, in both written and Oral forms
Working knowledge of Kitchen equipment like slicing machine, knives, etc
Excellent organizational and time management skills, flexibly, trustworthy.
Basic Computer knowledge and experience in using Inventory Systems are preferred
Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive rational solutions,
Applies a professional, confidential and ethical approach at all times
Work varied shifts, including weekends and holidays