About Sambora Kinigi

Sambora Kinigi Lodge, located in the heart of Kinigi, offers an extraordinary blend of nature, culture, and culinary artistry. As part of our mission to deliver an unforgettable luxury experience, we are seeking a talented Kitchen Assistant to support our Head Chef in leading the kitchen team, maintaining high culinary standards, and enhancing our gastronomic offerings.

Job Overview

As a Kitchen Assistant, you will work closely with the Head Chef, bridging the gap between strategic kitchen leadership and daily operations. Your responsibilities will include supervising the kitchen team, overseeing food preparation, ensuring quality control, and fostering innovation in menu development. This role demands a mix of operational efficiency, creative flair, and leadership to achieve Sambora’s international culinary standards.

Key Responsibilities

Culinary Excellence

• Assist the Head Chef in conceptualizing, developing, and refining menus that align with Sambora Kinigi’s vision of cultural authenticity and luxury.
• Supervise food preparation, ensuring every dish meets established quality, presentation, and timing standards.
• Develop signature menu items, ensuring consistency in taste and
• Train and mentor kitchen staff, nurturing their culinary skills and promoting a culture of continuous improvement.

Operational Management

• Coordinate daily kitchen operations, ensuring timely service, smooth workflows, and adherence to safety and sanitation protocols.
• Manage inventory, procurement, and stock rotation to minimize waste and maintain optimal levels of supplies.
• Establish and enforce standard operating procedures to enhance kitchen

Team Collaboration

• Lead and inspire the kitchen team, fostering teamwork and effective
• Partner with the Head Chef in menu planning, special event coordination, and staff performance reviews.
• Act as a bridge between kitchen and front-of-house teams to ensure seamless guest

Guest Satisfaction

• Monitor guest feedback to maintain and exceed expectations regarding culinary
• Assist in accommodating special dietary requirements and personalized culinary requests with professionalism and creativity.

Qualifications

• Proven experience as a Sous Chef or Kitchen Assistant in a high-end restaurant or luxury hospitality environment.
• Culinary degree or equivalent professional
• Strong leadership and mentorship
• Creative and innovative approach to menu development and
• In-depth knowledge of food safety and sanitation
• Excellent organizational and communication
• Ability to thrive under pressure in a fast-paced kitchen

Benefits

• Competitive salary and benefits
• Meals provided during working
• Opportunities for professional growth and
• Work in a stunning natural environment that celebrates cultural heritage and culinary

Key Performance Indicators (KPIs)

Menu Excellence

• Consistency: Achieve consistent taste, presentation, and portioning across assigned menu items.
• Guest Feedback: Maintain high guest satisfaction scores for dishes developed or

Operational Efficiency

• Kitchen Performance: Ensure smooth kitchen operations with minimal disruptions during peak hours.
• Inventory Management: Reduce food waste and ensure compliance with inventory and procurement policies.

Team Leadership

• Training: Provide training initiatives, with measurable improvements in staff skills and performance.
• Team Feedback: Receive positive feedback from staff regarding leadership and

Guest Satisfaction

• Responsiveness: Address guest requests and dietary needs promptly, achieving high
• satisfaction rates.
• Innovation: Introduce new dishes that resonate with guests, as evidenced by sales and
• feedback.

Collaboration

• Synergy with Head Chef: Ensure effective collaboration with the Head Chef in menu
• development and kitchen strategy.
• Cross-department Coordination: Maintain seamless coordination with other departments for events and service delivery.

• Assist the Head Chef in conceptualizing, developing, and refining menus that align with Sambora Kinigi’s vision of cultural authenticity and luxury.
• Supervise food preparation, ensuring every dish meets established quality, presentation, and timing standards.
• Develop signature menu items, ensuring consistency in taste and
• Train and mentor kitchen staff, nurturing their culinary skills and promoting a culture of continuous improvement.
• Coordinate daily kitchen operations, ensuring timely service, smooth workflows, and adherence to safety and sanitation protocols.
• Manage inventory, procurement, and stock rotation to minimize waste and maintain optimal levels of supplies.
• Establish and enforce standard operating procedures to enhance kitchen
• Lead and inspire the kitchen team, fostering teamwork and effective
• Partner with the Head Chef in menu planning, special event coordination, and staff performance reviews.
• Act as a bridge between kitchen and front-of-house teams to ensure seamless guest
• Monitor guest feedback to maintain and exceed expectations regarding culinary
• Assist in accommodating special dietary requirements and personalized culinary requests with professionalism and creativity.

• Strong leadership and mentorship
• Creative and innovative approach to menu development and
• In-depth knowledge of food safety and sanitation
• Excellent organizational and communication
• Ability to thrive under pressure in a fast-paced kitchen

• Proven experience as a Sous Chef or Kitchen Assistant in a high-end restaurant or luxury hospitality environment.
• Culinary degree or equivalent professional