Description

Mantis Kivu Marina Bay Hotel

, a premier four-star hospitality destination located on the shores of Lake Kivu in Rusizi District, Rwanda, is seeking dynamic, customer-focused, and service-oriented professionals to join our Food & Beverage team.

Key Responsibilities

Key Responsibilities

• Support the Executive Chef in the daily management and supervision of the kitchen operation.
• Lead, motivate, coach, and develop kitchen colleagues to deliver Heartist® service and culinary excellence.
• Ensure all dishes are prepared and presented consistently according to approved recipes, specifications, and hotel standards.
• Maintain high standards of food quality, taste, presentation, portion control, and consistency.
• Assist with menu planning, recipe development, menu engineering, and culinary promotions.
• Ensure smooth preparation and service for restaurants, banqueting, conferences, events, room service, and other hotel functions.
• Monitor food preparation and production to ensure appropriate quantities are prepared while minimising waste.
• Work closely with the Executive Chef and F&B team to control food costs, portion sizes, wastage, and kitchen operating expenses.
• Ensure proper storage, labelling, rotation, and handling of all food products in accordance with HACCP and hotel food safety standards.
• Maintain strict standards of personal hygiene, kitchen cleanliness, sanitation, and food safety at all times.
• Conduct regular checks on food temperatures, quality, freshness, and storage conditions.
• Ensure all kitchen equipment is operated safely and report maintenance requirements promptly.
• Assist with stock control, receiving, requisitions, inventory counts, and monitoring of high-value food items.
• Work closely with Procurement and Stores to ensure quality ingredients are available in line with approved specifications.
• Support the Executive Chef in implementing and maintaining kitchen SOPs and HACCP procedures.
• Maintain effective communication between the kitchen, F&B service, Banqueting, Stewarding, and other operational departments.
• Take full responsibility for the kitchen operation in the absence of the Executive Chef.
• Ensure compliance with Accor and Mantis culinary, operational, health, safety, and quality standards.

Minimum Requirements

Qualifications

• Bachelor’s Degree (A0) or Advanced Diploma (A1) in Culinary Arts, Hospitality Management, Food Production, or a related field is preferred.
• Relevant professional culinary qualifications or certificates.
• Minimum 3 years' relevant culinary experience, with previous supervisory or leadership experience preferred.
• HACCP / Food Safety certification will be an advantage.
• Willingness to work flexible hours, weekends and public holidays as required by hotel operations.

How to apply

Applications should be submitted via email to hrofficer@mantiskm.com then cc: fb@mantiskmb.com with the subject line indicating the position applied for (e.g., Application for Waiter Position or Application for Bartender Position).

• Application letter addressed to the General Manager.
• Updated Curriculum Vitae (CV).
• Copies of academic and professional certificates.
• Copy of National ID.
• At least two professional references.