2 Job Positions of Chef (Cooks) at Nyungwe Management Company Ltd: (Deadline 11 April 2025)

2 Job Positions of Chef (Cooks) at Nyungwe Management Company Ltd: (Deadline 11 April 2025)

NYUNGWE NATIONAL PARK VACANCY ANNOUNCEMENT

Nyungwe Management Company Ltd (NMC Ltd) was created by the management agreement between the Government of Rwanda (through RDB) and African Parks Network, to manage Nyungwe National Park for 20 years starting from October 2020. NMC Ltd is seeking to recruit suitable candidates to fill different positions for Munazi Lodge in Nyungwe National Park (see the list below). The candidates must be Rwandan, technically skilled with good problem-solving ability, enthusiastic, motivated, reliable, and able to execute tasks independently.

JOB TITLE: Chef (Cooks) (2)

RERORTING TO: Head Chef

SCOPE OF THE JOB:

Cooks will be playing a critical role in the kitchen by preparing food, maintaining cleanliness, and ensuring that dishes meet the required standards of taste, quality, and presentation. The specific responsibilities and tasks of a cook may vary based on the type of establishment (e.g., restaurant, lodge, catering).

Duties and Key responsibilities

1. Food Preparation

• Chopping, slicing, and dicing: Preparing ingredients for cooking, such as chopping vegetables, slicing meats, or preparing seafood, as per the recipe’s requirements.
• Measuring and mixing ingredients: Measuring spices, liquids, and other ingredients accurately to ensure consistency and balance in recipes.
• Pre-cooking preparation: Preparing items in advance for service, such as marinating meats, preparing dough, or making sauces.

2. Cooking and Cooking Techniques

• Cooking meals: Preparing dishes using various cooking methods such as grilling, sautéing, roasting, boiling, frying, steaming, baking, or broiling.
• Following recipes: Adhering to recipes or menu specifications to ensure dishes are made consistently and according to standards.
• Timing and temperature control: Ensuring that food is cooked at the proper temperature and for the correct amount of time to achieve the desired result.

3. Quality Control

• Taste testing: Sampling food to ensure that the flavors are balanced and the dish meets quality standards.
• Ensuring food consistency: Maintaining consistency in appearance, taste, and portion sizes of dishes, ensuring they meet the establishment’s standards.
• Presentation: Plating dishes in an aesthetically pleasing manner to ensure they meet presentation standards before being served to customers.

4. Maintaining Cleanliness and Hygiene

• Kitchen cleanliness: Keeping workstations, utensils, and kitchen equipment clean and sanitized during and after food preparation.
• Food safety: Ensuring that food is stored at appropriate temperatures, handling ingredients in a hygienic manner, and following proper food safety standards to prevent contamination (e.g., avoiding cross-contamination).
• Cleaning utensils and equipment: Cleaning knives, cutting boards, cooking pots, pans, and other kitchen equipment regularly to prevent buildup and maintain hygiene.

5. Collaborating with Kitchen Team

• Communication: Coordinating with other kitchen staff, including sous chefs, line cooks, dishwashers, and the head chef, to ensure smooth kitchen operations and timely food delivery.
• Assisting with training: Helping to train or guide new kitchen staff in food preparation and cooking techniques.
• Supporting team members: Assisting other cooks or kitchen staff during busy periods or when needed.

6. Time Management

• Managing cooking time: Ensuring that food is cooked and prepared in a timely manner, especially during peak service hours, to avoid delays.
• Prioritizing tasks: Balancing multiple orders or dishes simultaneously and ensuring that everything is ready at the correct time.

7. Plating and Garnishing

• Plating food: Presenting food on plates in a visually appealing manner to enhance the dining experience.
• Garnishing: Adding garnishes or finishing touches to dishes, such as fresh herbs, sauces, or decorative elements, to improve presentation.

8. Adhering to Dietary Requirements and Special Requests

• Accommodating dietary needs: Preparing meals to meet specific dietary requirements, such as vegetarian, vegan, gluten-free, or allergy-friendly options.
• Handling special requests: Adjusting dishes to accommodate customer preferences, such as making changes to ingredients or cooking methods based on individual requests.

9. Health and Safety Compliance

• Adhering to safety protocols: Following workplace safety rules to prevent accidents, such as proper handling of knives, hot pans, and hot equipment.
• Complying with regulations: Ensuring that food preparation and kitchen operations comply with local health codes, regulations, and licensing requirements.

KNOWLEDGE AND SKILLS

Minimum Education and QualificationRequired

• Advanced Diploma A1 or Graduate’s Degree in Culinary art or Professional certificates in Culinary art service with at least high school diploma
• Experience 4years minimum in food and Kitchen.
• Has an eye on continuous improvement.
• Skills in food preparation like hot kitchen and pastry
• Competent in English or French (both would be an advantage)
• Rwandan Nationality
• Certificate of Good Conduct

NB Applications that are not meeting the above criteria will not be considered.

Interested candidates should forward their application letter together with all relevant documents to the email address provided below no later than 24^th March 2025. The required documents should be submitted in scanned soft copies in pdf format (preferably as one document) on nmc.recruit@africanparks.org . Successful candidate will begin with an immediate effect.

Applications must include the following documents:

• Application cover letter addressed to the Park Manager
• Stating where you heard about the position and why you should be considered
• Curriculum vitae including your personal details, education level and any experience
• Name, address and telephone numbers of three (3) references
• All the documents should be in one pdf document and named after your name and position, for example: Name, Nyungwe Front Officer, 2025.

Please note that only candidates with the needed qualifications and relevant experience will be shortlisted, if you don’t hear from us within one week after submission deadline, know that you have not been shortlisted.

Done at Nyungwe National Park on 14^th March 2025

NIYIGABA Protais

Park Manager/CEO

Nyungwe Management Company