Sous Chef 
(13279)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 

Alongside ancient rainforest, within the lush green expanse of a working tea plantation, One&Only Nyungwe House is an idyllic eco retreat offering once-in-a-lifetime experiences in the heart of magical Rwanda. The warm African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. We don’t just exist in Nyungwe’s environment, we exist with the environment; from working the land or building a shelter, we like to give back in as many ways as we can to help our communities flourish. 

Job Summary

To support the Executive Chef in ensuring the food offering is of the required standard of One&Only.  Ensure all important information is communicated with the direct supervisor. All HACCP standards are followed and improved consistently. Ensure all guest request are handled with care and accommodated where possible. Maintain highest levels of personal hygiene and grooming at all times, as per standard. Consistently train the Subordinates, to ensure the standards are maintained. Ensure the operating equipment is maintained and inventory level is in order. Ensure daily and weekly ordering of products is in accordance with the occupation of the Lodge.  Assists Executive Chef to lead the Team in the assigned area.

Key Duties and Responsibilities

• Be familiar with workplace policies, rules and procedures.
• At all times, adhere to: Colleague handbook, group and unit policies, departmental operating procedures/workflows, ad hoc communication (notices, instructions by management, meetings, etc..), legal and contractual obligations (health and safety, good faith, conditions of employment)
• Ensures the quality levels of kitchen production and presentation is always maintained at its highest level.
• Creates new products,
• be innovative and strive for change, continually be up to date with food trends and fashion
• Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• Ensures that all mise en place is correctly prepared prior to commencing service.
• Demonstrates excellent product knowledge of all food and special functions held at the Lodge.
• Participates in the service of any special functions or events organized by the Lodge.
• Monitors systematically the performance of the department and intervenes immediately if deviations occur.
• Attends the daily Department Head meeting in absence of Chef de Cuisine.
• Ensures all food requisitions are prepared within the time parameters, set by the Resort and always displays attributes of genuine hospitality.
• Conducts performance appraisals for kitchen Colleagues.
• Monitors colleague’s compliance to job profiles
• Check and ensure all colleagues are on duty and keep attendance register
• With Executive chef do development interviews with colleagues (highlight training needs, decided on a plan of action and track progress) on a quarterly basis, in conjunction with performance appraisals.
• Establishes and maintains smooth personal and work relationships in the kitchen.
• Remains current on all Resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• Performs any additional or special duties, as directed by the Management.
• Ordering and keeping fair stocks.
• Minimizing wastage through creative recycling.
• Ensures expiree dates are labeled on products that are required.
• Does regular spot checks on all expiry items.
• Responsible of the daily market list during the absence of the Chef de Cusine
• Maintains highest levels of personal hygiene and grooming at all times, as per standard.
• Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.
• Arrange regular deep cleaning of the kitchen and maintain hygiene procedures and controls.
• All food to be wrapped, marked, dated and stored on designated shelves at correct temperature.
• Ongoing - 95% quarterly hygiene audit score
• Ensures kitchen and back areas are thoroughly clean always.
• Ensures that equipment is cleaned, when necessary or according to their schedules.
• Maintains and creates a working environment that reflects a sense of place.
• Attends the daily kitchen briefings.
• Continuously trains and motivates subordinates to ensure Resort standards are maintained.
• Delegates responsibilities to Colleagues and ensures tasks are completed.
• Ensures that channels of communication are respected, and information is disseminated to the correct receivers.
• Convene daily, weekly and monthly departmental meetings
• Attends monthly communication meetings.
• Conducts a daily briefing prior to service.
• Attends all training carried out by the Training Department, Cluster Executive chef and management.
• In-depth training of his/her Colleagues.
• Attends weekly F&B meetings F&B meeting.
• Conducts a monthly communication meeting.
• Conducts a daily briefing prior to service and a debriefing, once a week with Colleagues.
• Assists in the process of recruiting new employees for each of the respective kitchen.
• When driving Resort ’s buggies, ensures that rules and regulations are followed at all times.
• Ensure a safe and healthy work environment for colleagues.
• Ensure that all equipment is accompanied by safety instructions on how to use and clean and ensure colleagues are following procedures
• All materials issued from the first aid box to be recorded to be replenished.
• Ensure all storage areas are locked after service
• Handles any guest’s complaint in a professional manner, as per Resort Policy & Procedure (service recovery).
• Ensures that disciplinary actions are taken, when necessary, according to Resort Policy & Procedure.
• Practices proper telephone etiquette with Colleagues and Resort ’s guests.
• Ensures excellent communication and working relationships with Colleagues are maintained and contribute to the team spirit.
• Exhibits outstanding knowledge of the Resort and Rwandan culture.
• Knows and applies Resort Policy & Procedure, including those for the emergency situations.
• Ensures maintenance work is completed, in a timely and professional manner.
• Ensures all fixed assets are well maintained.
• Demonstrates knowledge and interest in goals, and objectives of the One&Only brand.
• Ensures all activities are carried out honestly, ethically and within the parameters of the Rwandan Law.
• Ensures that all tasks assigned by superiors are completed, in a timely fashion.
• Should be in abidance with the expectations defined in the job responsibilities.
• Completes and efficiently sets up of the respective kitchen.
• Demonstrates individual productivity and work efficiency.
• Training Colleagues and their performance.
• Attends shifts with punctuality.
• Align food cost within budget for the kitchen.

Skills, Experience & Educational Requirements

• Culinary Diploma and 2 work experience in a Resort environment (preferable five star) is a valuable addition.
• Work experiences in various types of cuisine and kitchen set-ups
• Fluency in English is essential, any additional languages is preferable.
• Intermediate HACCP certified
• Intermediate computer competency including excel
• Leadership program certified

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

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.