4 Job Positions at Mantis Epic Hotel and Suites: (Deadline 20 July 2024)
Commis – Pastry at Mantis Epic Hotel and Suites: (Deadline 20 July 2024)
JOB DESCRIPTION
POSITION Commis – Pastry
DEPARTMENT Kitchen
RESPONSIBLE FOR cooks, commis and Stewards, bakers
REPORTS TO Sous Chef
PRIMARY OBJECTIVE OF POSITION
To actively take part in the production of the highest possible Pastries and food quality in the delegated Pastry section at all times. Make sure all production is carried out in line with appropriate food portion control, the department guidelines, and service concepts in accordance with HACCP policies and procedure.
TASKS, 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
- Hotel health and safety policies and 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
QUALIFICATIONS
- Advanced Diploma (A1) in Pastry, Culinary Arts, or other related field with a minimum 5 years working experience in the field.
TO APPLY:
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 not later than 20th July 2024 at 04.00 pm.
Done at Nyagatare, on the 15th July 2024
Dr. Christopher A. MUYOBOKE (PhD)
Human Resource Manager – Mantis –EPIC Hotel and Suites
Sous Chef at Mantis Epic Hotel and Suites: (Deadline 20 July 2024)
JOB DESCRIPTION
POSITION Sous Chef
DEPARTMENT Food & Beverage
RESPONSIBLE FOR Chef de Partie
REPORTS TO Executive Chef
PRIMARY OBJECTIVE OF POSITION
To assist the Executive Chef in the supervision of kitchen production, and to participate in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and corporate guidelines, and service concepts.
TASKS, DUTIES AND RESPONSIBILITIES
TO ASSIST THE EXECUTIVE CHEF AND PARTICIPATE IN PRODUCTION TO ENSURE FOOD OPERATIONS PROVIDE THE HIGHEST FOOD QUALITY
- Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations
- Adheres to the Hotels standards of food quality, preparation, recipes, and presentation
- Ensures proper staffing and adequate supplies for all stations
- Supervises the proper set-up of each item on menus and insures their readiness
- Oversees the seasonings, portions, and appearance of food service in the operation
- Stores unused food properly to minimise waste and maximise quality
- Assists in budgetary and payroll expense control as required
- Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained
- Assures proper safety, hygiene, and sanitation practices are followed
- Assists Executive Chef in checking and ordering fresh products and dry storage items required by kitchen
- Encourages increased communication between kitchen production and service staff
- Ensures readiness and makes priorities in case of last minute changes to reservations
- Confers closely and regularly with the Executive 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
SUPERVISE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION
- Supervises all food production staff, and the steward function
- Utilises supervisory skills and motivation to maximise employee productivity and satisfaction
- Helps employees to achieve optimum quality while minimising cost
LAWS, REGULATIONS AND POLICIES
- Monitors and helps staff to follow all applicable laws, especially in regards to food safety and sanitation
HEALTH AND SAFETY
- Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these
- Ensures that all potential and real hazards are reported and reduced immediately
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
- Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
MISCELLANEOUS
- Social Responsible Business: show involvement and be interested in environmental and/or social issues by participating in social Responsible Business hotel and departmental activities
- Suggests changes to menus, to reflect local, seasonal and national trends
- Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status
- Recommends better preparation procedures to the Executive Chef
- Checks the restaurant reservations regularly
- Attends meetings and training required by the Executive 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; reports defective materials and equipment to the Executive Chef
- 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
- Hotel health and safety policies and procedures
- Current licensing relating to own department
- Restaurant corporate marketing and promotional programmes
- Restaurant guests generating high business volume
- Union agreements
QUALIFICATIONS
- 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.
TO APPLY:
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 not later than 20 July 2024 at 04.00 pm.
Done at Nyagatare, on the 15th July, 2024
Christopher A. MUYOBOKE (PhD)
Human Resource Manager- Mantis –EPIC Hotel and Suites
Personnel Officer at Mantis Epic Hotel and Suites: (Deadline 20 July 2024)
JOB DESCRIPTION
POSITION Personnel Officer
DEPARTMENT HRM
RESPONSIBLE FOR All staff
REPORTS TO HR Manager
PRIMARY OBJECTIVE OF POSITION
The primary responsibility of personnel involves functions such as recruitment, training, payroll, and health and safety at work. The personnel officer will carry out personnel administration such as payroll management, filling and personnel development, and will be responsible for appointing, dismissing and managing employees. The personnel officer uses HR marketing instruments to manage vacancies, recruits new candidates for open vacancies, and looks after most of the onboarding of new colleagues and to find optimum working conditions, and are significantly involved in optimizing the working environment.
TASKS, DUTIES AND RESPONSIBILITIES
- Recruiting new staff for the new available positions and or filling gaps for those who have resigned or dismissed following staff recruitment policy
- Making sure that staff get paid correctly and on time
- Managing pensions and benefits administration including tips and gratuities
- Approving job descriptions and advertisements before adverts are published
- looking after the health, safety and welfare of all employees
- Organizing staff training in all departments and filling proper reports
- Monitoring staff performance and attendance and its documentation
- Advising line managers and other employees on employment law and the employer’s own employment policies and procedures
- Ensuring candidates have the right to work at the organisation
- Advising on disciplinary and employee performance problems
- negotiating salaries, contracts, working conditions and redundancy packages with staff and trade union representatives.
- Ensuring proper and efficient staff files are complete and well documented for any audit
- Be able to plan, organize and handle or monitor trainings
HEALTH AND SAFETY
- Adheres to all health and 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 hand in hand with other departments 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 of all employees
- Report to the HR manager any incident or possible signs of health and safety issues
- Shows involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities
QUALIFICATIONS
- Bachelor’s degree in Human Resources, Law, Business Administration, or related field with at least 4 years’ experience in the same position
- Additional HR certification is an added advantage
- Having a great proven knowledge and skills in compensation and other benefits management
- Proven knowledge and skills of filling and documentation
- Having Proven knowledge and skills of recruitment and performance appraisal
TO APPLY:
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 not later than 20th July 2024 at 04.00 pm.
Done at Nyagatare, on the 15th July 2024
Dr. Christopher A. MUYOBOKE (PhD)
Human Resource Manager – Mantis –EPIC Hotel and Suites
Chef de Partie – Pastry at Mantis Epic Hotel and Suites: (Deadline 20 July 2024)
JOB DESCRIPTION
POSITION Chef de Partie – Pastry
DEPARTMENT Kitchen
RESPONSIBLE FOR cooks, commis and Stewards, bakers
REPORTS TO Sous Chef
PRIMARY OBJECTIVE OF POSITION
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.
TASKS, DUTIES AND RESPONSIBILITIES
CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION
- 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
- Hotel health and safety policies and 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
QUALIFICATIONS
- 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.
TO APPLY:
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 not later than 20th July 2024 at 04.00 pm.
Done at Nyagatare, on the 15th, July 2024
Dr. Christopher A. MUYOBOKE (PhD)
Human Resource Manager – Mantis –EPIC Hotel and Suites
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