Rwanda Ultimate Golf Course Ltd

Job Description

Title: Executive Chef

Reports to: F&B Director

Job Purpose:

Rwanda Ultimate Golf Course is a private company created to position Rwanda as the best golfing destination in Africa and one of the greatest in the world. The first project of Rwanda Ultimate Golf Course, to reach this goal, is the Kigali Golf Resort & Villas. The golf course is a real estate masterpiece designed by the worldwide famous Gary Player. The facility will also include a five-star Clubhouse and other amenities.

We seek an experienced, thorough, and insightful Executive Chef to head the team of chefs responsible for food production, particularly Kitchen/Food Stores/Staff House Restaurant on a day-to-day basis.

Executive Chef responsibilities include but are not limited to:

1. Represents the food production area on a day-to-day basis.
2. Scheduling of managers to always ensure proper coverage.
3. To check staff schedules every week to ensure proper coverage at all times and wage cost control.
4. Maintenance of required items in storage, while keeping in mind goals for days on hand inventory levels.
5. Keeps payroll expenses within budget levels.
6. Maintains that standard operating procedures are followed in all areas.
7. Sees that company policies are in effect regarding:
   1. “Clean as you go”.
   2. Proper uniforms to include shoes.
   3. Purchasing procedures
   4. Rotation of stock in stores
   5. Month-ending inventories.
   6. Safety training on food handling equipment and accident reports written.
   7. Payroll procedures and timecards followed to include management-only authorization of overtime.
   8. Requisition system in effect for storeroom areas particularly staff feeding and catering.
   9. Banquet event orders cost out daily and separate cost arrived at
   10. Staff properly documented with required health certificates.
   11. Standards of personal hygiene and grooming followed.
   12. Recipe cards developed, followed, and used for all items in conjunction with use records.
   13. Updating of use records
   14. Follow up on production charts to ensure no over product and waste.
   15. Follow up on steak and roast meat charts to tie in with restaurant menu counts.
   16. Follow up on taste panes, restaurants, banquets, and staff feeding.
8. Training of subordinate staff, on the following, to meet training objective goals:
   1. Food production standards – recipe cards, use records (station guides)
   2. Production charts and their use
   3. High-cost item and roast meat charts
   4. Budget process and P&L statements
   5. Cleaning Schedule
   6. Taste panel procedures.
   7. Menu counts
   8. Food cost calculation
   9. Sanitation and hygiene
   10. Train the trainer
   11. Payroll control and procedures
9. To assist the Front Desk with VIP lists, VIP fruit and amenity packages or any group information.
10. To assist Accounts with Food/Beverage costs, cost control procedures, and payroll.
11. Coordinate with the Restaurant Managers to ensure the expediting of orders promptly, menu counts for reconciliation of required forms, menu classes, taste panels, and training.
12. Coordinate with the Assistant Rest/Room Service Mgr with the heavy cleaning programs and general sanitation, as well as specific requirements for equipment.
13. Coordinates with Marketing on teaching and taste classes and special promotions.
14. Develop a staff feeding rotation calendar and plan for staff special events.
15. Actively support and deliver the Daily basic and 15-minute daily to the Kitchen team.

Skills and Qualifications:

• Proven experience as a Head Chef.
• Excellent record of kitchen management.
• Experience in hiring, training, mentoring, and supervising kitchen staff.
• Budget and margin management experience.
• Creating menus and determining prices that deliver profitability.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Communication and leadership skills.
• Keeping up with cooking trends and best practices.
• Delivering sanitary, safe kitchen spaces.
• Ensuring staff follow health and safety regulations.
• Identifying and contributing improvements to processes and procedures.
• Consistently delivering outcomes that follow a company’s quality standards.
• Menu Development
• Inventory Management
• Cost Control
• Food Safety
• Staff Training
• Culinary Expertise
• Plating Techniques
• Sous-Vide

Languages:

• Excellent command of written and spoken English
• French will be an asset.

DIPLOMA & CERTIFICATE

• Diploma in Culinary Art
• Food Safety
• HACCP Certificate
• GED

Required documents:

• A detailed CV with 3 contacts of professional referees.
• A one-page cover letter with a motivation statement in relation to the responsibilities and requirements for this position.
• Copies of academic degrees, professional training certificates, and other relevant training certificates.