Commis chef at Radisson Hotel Group

Kigali, Kigali City, Rwanda -

Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

0.0

Posted On

24 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Garnishing, Sauce Making, Soup Making, Hot Entrees Preparation, Mise-en-place, Portion Control, Recipe Adherence, Food Storage, Hygiene Practices, Sanitation Practices, Safety Procedures, Teamwork, Communication

Industry

Hospitality

Description

Company Description KCC & RADISSONBLU HOTEL. Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. Job Description POSITION: Commis chef. DEPARTMENT: kitchen REPORTS TO: Chef de Partie PRIMARY OBJECTIVE OF POSITION To produce the highest possible food quality in his own section All production is carried out in line with appropriate food portion control, use of recipes, Radisson Blu corporate guidelines, and service concepts. TASKS, DUTIES AND RESPONSIBILITIES PRODUCE THE HIGHEST POSSIBLE FOOD QUALITY WITHIN GUIDELINES Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation Prepares sauces, soups and hot entrees Sets up for lunch and dinner according to Executive Chef instruction Always adheres to Radisson Blu standards of preparation, recipes, and presentation Sets up “mise-en-place” for own station Uses Chef de Partie as a resource to ensure seasoning, portions, and appearance of food Stores unused food properly, and informs Chef de Partie of larger quantities of stored food Ensures that food from own station is delivered on time; asks for help if needed Follows proper safety, hygiene, and sanitation practices Ensures readiness at all times Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section Confers closely with the Chef de Partie and takes every opportunity to become familiar with all aspects of his or her position 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 Works in a safe manner that does not harm or injure self or others Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct MISCELLANEOUS Attends meetings and training required by the Chef de partie 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 Helps Steward when needed for the effective running of the restaurant Continuously seeks to endeavor the knowledge of own job function Is well updated on, and possesses solid knowledge of the following: - Hotel fire and emergency procedures - Restaurant corporate marketing and promotional programs Qualifications Prior experience in all kitchen. Hands-on approach with a can-do work style. Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions taking ownership for duties and tasks assigned. Personal integrity, with the ability to work in an environment that demands excellence. Additional Information - Able to understand and work within Country culture Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. Apply now and let’s make every moment matter. We welcome applicants from all backgrounds, abilities, and experiences Hotel Name: Radisson Blu Hotel Kigali

Responsibilities

The primary objective is to produce the highest possible food quality within the assigned section, adhering strictly to portion control, recipes, and corporate guidelines for all food production. Responsibilities include preparing and garnishing orders, setting up stations for service, maintaining hygiene standards, and closely consulting with the Chef de Partie.