Program Officer, Digital Academy job at Regional Universities Forum for Capacity Building in Agriculture ( RUFORUM )
About the Organization
The RIMS platform is used to manage RUFORUM core activities such as scholarship and grants management, projects, alumni, etc .
Job Description
To contribute to the production of the highest possible Pastries and food quality in the delegated Pastry section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with appropriate food portion control, the departmental business (Hotel) Group’s corporate guidelines, and service concepts in accordance with HACCP policies and procedure.
Duties and Responsibilities
Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
Create new and exciting desserts to renew our menus and engage the interest of customers
Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
Check quality of material and condition of equipment and devices used for cooking
Guide and motivate pastry assistants and bakers to work more efficiently
Identify staffing needs and help recruit and train personnel
Maintain a lean and orderly cooking station and adhere to health and safety standards
Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
Adheres to Hospitality standards of food quality, preparation, recipes, and presentation
Orders adequate supplies for own section, and sets up “mis-en-place” for section
Supervises the proper set-up of each item on menus and insures their readiness
Works with Chefs to ensure seasoning, portions, and appearance of food
Stores unused pastries and food properly
Ensures that pastries and food from own section is delivered on time
Follows proper safety, hygiene, and sanitation practices
Ensures readiness and makes priorities in case of last minute changes to reservations
Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference
Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
Co-ordinates job tasks with staff in own section
Helps employees to achieve optimum quality
Knows how to follow applicable laws regarding food safety and sanitation
Strong knowledge of pastry department is added advantage
HEALTH AND SAFETY
Adheres to all health, sanitation and food safety rules and regulations
Reports all potential and real hazards immediately
Fully understands the hotel’s fire, emergency, and bomb procedures
Co-ordinates work, and works in a safe manner that does not harm or injure self or others
Anticipates possible and probable hazards and conditions to avoid mishaps
Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
MISCELLANEOUS
Recommends better preparation procedures to Sous Chef
Checks the restaurant reservations regularly
Attends meetings and training required by the Sous Chef
Accepts flexible work schedule necessary for uninterrupted service to the food production function
Maintains own working area, materials and company property clean, tidy and in good shape
Continuously seeks to endeavour the knowledge of own job function
Is well updated on, and possesses solid knowledge of the following:
Hotel fire, bomb and emergency procedures
Current licensing relating to own department
Restaurant corporate marketing and promotional programmes
Restaurant guests generating high business volume
Union agreements
Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities
Qualification, Experiences and Competencies
Bachelor’s Degree (A0) required in a related field such as Culinary Arts, Restaurant and Hotel Management, and other related field with a minimum 3 years working experience in the field.
Advanced Diploma (A1) in Culinary Arts, Hotel Management, other related field with a minimum 5 years working experience in the field.
How to Apply
APPLICATION FOR THIS POSITION MUST BE DONE ONLINE:
Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com
• Cover letter
• Resume
• Academic papers (the successful candidate will be required to submit notarized copies)
• Service certificates proving the work experience
• 3 professional references
All attachments should be in Word or PDF form attached as one document
No phone calls, please.
Mantis EPIC Hotel is an equal employment opportunity employer
Note:
• Applicants must meet the minimum requirements in terms of qualifications.
• Successful candidates will be required to submit a criminal record
• Expected starting is as soon as possible
Interested candidates should submit their applications in English