POSITIONS OVERVIEW

Solid’Africa is seeking experienced candidates for the positions listed below, to be based at Remera Rukoma location

Responsibilities

This role involves leading large culinary teams, ensuring efficient meal preparation and service, maintaining high standards of food quality and safety, optimizing kitchen workflows, and managing budgets and inventory to meet the demands of high-volume production.

• Assist the Kitchen manager in oversee bulk cooking and production processes to meet daily meal targets.
• Plan workflow across hot kitchen, cold kitchen, starches, proteins, vegetables, and packaging sections.
• Ensure each station follows standardized recipes, portion sizes, and production timelines.
• Coordinate with menu planners to ensure readiness of raw materials and equipment.
• Lead line cooks, prep cooks, pastry team, and kitchen assistants during production.
• Allocate staff per station and monitor task execution throughout the shift.
• Provide on-the-job coaching to improve speed, consistency, and accuracy.
• Support scheduling, shift planning, and discipline management.
• Ensure compliance with HACCP, ISO 22000, RSB, and internal hygiene requirements.
• Monitor CCPs (temperature controls, cooling, reheating, sanitation).
• Ensure correct labeling, storage, and segregation of raw and cooked foods.
• Conduct hygiene checks and ensure proper PPE usage by all kitchen staff.

Qualifications and experience required

• Diploma/Certificate in Culinary Arts, Food Production, or related field.
• 3–5 years of experience in mass catering, institutional feeding, or industrial kitchens.
• Strong experience in supervising large kitchen teams.
• Knowledge of batch cooking, large equipment, and production planning.

Skills & Competencies

• Strong leadership and team coordination skills.
• Excellent knowledge of high-volume cooking techniques.
• Advanced understanding of HACCP and food safety systems.
• Ability to work in a fast-paced environment.
• Good problem-solving, communication, and organizational skills.
• Ability to multitask and make quick decisions.
• HACCP training certificate will be an advantage

• Assist the Kitchen manager in oversee bulk cooking and production processes to meet daily meal targets.
• Plan workflow across hot kitchen, cold kitchen, starches, proteins, vegetables, and packaging sections.
• Ensure each station follows standardized recipes, portion sizes, and production timelines.
• Coordinate with menu planners to ensure readiness of raw materials and equipment.
• Lead line cooks, prep cooks, pastry team, and kitchen assistants during production.
• Allocate staff per station and monitor task execution throughout the shift.
• Provide on-the-job coaching to improve speed, consistency, and accuracy.
• Support scheduling, shift planning, and discipline management.
• Ensure compliance with HACCP, ISO 22000, RSB, and internal hygiene requirements.
• Monitor CCPs (temperature controls, cooling, reheating, sanitation).
• Ensure correct labeling, storage, and segregation of raw and cooked foods.
• Conduct hygiene checks and ensure proper PPE usage by all kitchen staff.

• Strong leadership and team coordination skills.
• Excellent knowledge of high-volume cooking techniques.
• Advanced understanding of HACCP and food safety systems.
• Ability to work in a fast-paced environment.
• Good problem-solving, communication, and organizational skills.
• Ability to multitask and make quick decisions.
• HACCP training certificate will be an advantage

• Diploma/Certificate in Culinary Arts, Food Production, or related field.
• 3–5 years of experience in mass catering, institutional feeding, or industrial kitchens.
• Strong experience in supervising large kitchen teams.
• Knowledge of batch cooking, large equipment, and production planning.