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December 7, 2023

Senior Chef de Partie / Junior Sous Chef


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.

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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