1. Department

KITCHEN

2. Reports to

Executive Chef

Sous 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.

· Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel.

· Ensures that dishes are well presented, of a high standard and at the right temperature.

· Delivers dishes in good time to suit guests’ wishes.

· Receive & check on all food item deliveries.

· Ensures that prices and portions are offered in accordance with Food and Beverage profit objectives.

· Leads the team under his/her responsibility and creates a good working atmosphere.

· Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.

· Informs the team about cost optimisation and the reduction of wastage and tracks implementation.

· Is actively involved in meeting the department’s targets:
– by following the cooking instructions to the letter.
– by avoiding waste and loss of food items.
– by respecting the procedures and internal audits applicable in the hotel.

· Assist with monthly stock takes.

· 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.

· Ensures that work practices are efficient, clean and hygienic.

· 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.

· Prepares, cooks, bake, grill, steam and boil and serves meats, vegetables, fish, poultry sauces, vegetables, soups, and other foods.

· Present accompaniment and arrange final dishes.

· 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 cooked 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 is 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.

• Be familiar with the staff handbook, house rules, Code of Conduct, Health and Safety Policies & Procedures pertaining to your area of responsibilities.
• Be familiar with the company’s Disciplinary codes.
• Well-groomed at all times and dresses in accordance to the Company uniform and name badge issued to you and your subordinates.
• Attends training as and when required.
• 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.