Summary
Date Posted: Wednesday, October 04 2023, Base Salary: Not Disclosed

JOB DETAILS:
Key Responsibilities
The main purpose of the Senior Chef de Partie / Junior Sous Chef / Junior Sous Chef is to be responsible for the preparation of assigned menu items and kitchen duties, in line with the Singita Standard of Excellence and SOP.
• The Senior Chef de Partie / Junior Sous Chef reports to the Head Chef and Sous Chefs.
• Ensuring the ultimate food experience for the guests, in line with the food concept of the lodge.
• Ensuring the quality and care of equipment and products. Reporting breakages and any equipment that needs maintenance attention and following up.
• Minimizing breakage. Reporting any breakages/recording breakages and any maintenance issues in the kitchens.
• Responsible for food safety, quality, and stocks.
• Assisting in menu creating, using leftover MEP to minimize food wastage, and keeping food cost low and within budget.
• Running of shift with MEP, ready for service.
• Training and Development of other Jnr staff on duty
• Strategic management of food to reduce waste, such as portion control and stock rotation.
• Training and Development of other staff.
• Assist with stock takes, orders; and the management of sections of the kitchen, when required.
• Communication with departmental teams to ensure that guest needs are met, and operations run effectively.
• Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from previous shift, when coming on duty.
• Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further ‘green’ lodge operations.
• Active participation in and effective communication and support of Singita's conservation message and purpose.
• Clean as you go.
• The use of FIFO, (first in first out).
• Checking on scullery’s duty of the Hot boxes.
• Harvesting from AKARABO GARDEN in the manner that was taught/trained.
• All roles at Singita may be required to perform other tasks as reasonably requested from time to time and as required by the business and/or operation. Singita fosters a culture of collaboration, and with this support of the multi-skilling of staff.

Skills & Experience
• Minimum of 3 Years of cooking experience in a similar environment.
• Understanding of kitchen procedure and timing requirements, able to plan accordingly.
• Sound knowledge of food and awareness of dietaries.
• Ability to train and oversee staff, on a basic level.
• Passion for the industry and willingness to grow.
• Understanding of hygiene protocols and equipment.
• First Aid training (provided by company).
• Care in personal hygiene and grooming.
• Good communication skills in English, reading and writing.
• Stamina for physical activity.
• Care in personal hygiene and grooming.
• Typing of menus.
• Sound knowledge of cleaning methods and products.
• Knowledge of safety procedures and the use of firefighting equipment.
• Running a shift with assistance of CDP/DCDP.
• Computer knowledge/word/excel.
• Knowledge the food style of Singita.
• Ability to receive feedback.
• Awareness of dietaries.
• Rwandan citizen or a holder of a valid work permit.

Education Requirement: No Requirements

Work Hours: 8

Experience in Months: 36

Level of Education:

Job application procedure
• Application process will close on 31st October 2023.
• To apply email your CV to svnpcareers@singita.com  or visit: www.singita.com/about/careers 

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