19 June, 2025

COUNTRY DIRECTOR, VANUATU - Port Vila, Efate

Company: CARE International - Job Type: Full-Time - Excerpt: Vacancy notice Country Director, Vanuatu CARE is a leading international humanitarian aid organisation fighting global poverty, with a special focus on working with women and girls to bring lasting change to their communities. We have an exciting opportunity to join our team in CARE International in […]

The post COUNTRY DIRECTOR, VANUATU appeared first on Vanuatu Wok.



false from https://ift.tt/bCBZsrE

SUPPLIER – COMPLETE EQUIPMENT PACKAGE FOR MINI-SLAUGHTERHOUSE FACILITIES - Port Vila, Efate

Company: Ministry of Trade & Commerce - Job Type: Contract - Excerpt: Advertisement Supplier – Complete Equipment Package for Mini-Slaughterhouse Facilities The Department of Industry (DOI), under the Ministry of Trade and Commerce (MTC), is seeking qualified and experienced suppliers to supply a complete equipment package for mini-slaughterhouse facilities. This initiative supports Vanuatu’s expanding beef […]

The post SUPPLIER – COMPLETE EQUIPMENT PACKAGE FOR MINI-SLAUGHTERHOUSE FACILITIES appeared first on Vanuatu Wok.



false from https://ift.tt/lI12jxc

EXPRESSION OF INTEREST (CONSULTANT–ARCHITECT) - Port Vila, Efate

Company: Ministry of Trade & Commerce - Job Type: Contract - Excerpt: Advertisement Expression of Interest (Consultant – Architect) The Department of Industry (DOI), under the Ministry of Trade and Commerce (MTC), is seeking Expressions of Interest from qualified Architect to develop a standard architectural design/blueprint for a Beef Cutting Plant Facility. This standard design […]

The post EXPRESSION OF INTEREST (CONSULTANT–ARCHITECT) appeared first on Vanuatu Wok.



false from https://ift.tt/v5rGoBU

18 June, 2025

Sous Chef

Warwick Le Lagon Resort

Location: 

Port Vila, Vanuatu

 

Due Date: 

05-07-2025

 

Type: 

Full Time

 

Organisation Description: 

Organisation Description:
Warwick Le Lagon - Vanuatu is a vibrant, 4.5-star family-friendly luxury resort located on the shores of Erakor Lagoon in Port Vila (Vanuatu) and is also a member of Warwick Hotels and Resorts which has over 60 Hotels, Resorts and Spas worldwide in locations including Europe, USA, Asia, Africa and the Pacific.

 

Job Desctiption:

Briefly describe this specific job
We are recruiting for Sous Chef
Provide support and assistance to the Executive Chef and Senior Sous Chef in the monitoring kitchen operations, giving proper instructions / direction to kitchen staff.  Oversee food preparation, cooking ensuring high-quality culinary standards.

Key Duties & Responsibilities

Main duties & Responsibilities
1.           Coordinate/organize main kitchen activities for service and areas (pastry, butchers, etc)
2.           Preparing meals and food to meet the specifications of guests in a timely manner.
3.           Properly measuring kitchen ingredients and food portions.
4.           Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
5.           Managing kitchen inventory and ensuring supplies are fresh and of high quality;
-             Organizing and preparing of food requisitions (daily by 8.30am), ensure all items required for day’s production are ordered for and ready. Note stores opening times.
-             Supervise main kitchen daily production, organize and prepare daily lists
6.           Competent use of kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation.
7.           Manage kitchen inventory and ensuring supplies are fresh and of high quality, working with receiving clerk/staff in meeting set standards and quality in fresh product.
8.           Ensure proper food temperatures when cooking and proper storage afterward
9.           Keep workstation and kitchen equipment clean, organize and sanitized, ensuring this is followed by kitchen staff.
10.         Be responsible for kitchen opening, closing and any other duties as assigned by the Executive Chef.
11.         Check and be attentive to service areas and times:
12.         Work closely with Executive Chef;
-             and take corrective measures where appropriate in areas of operations.
-             continuously test new products on the market.
13.         To ensure that kitchen areas and fridges and cool rooms are maintained in the highest quality of operation and cleanliness.
14.         Supervise all personnel on duty ensuring works in safe and clean environment, all stations are cleaned consistently and frequently.
15.         Ensure all kitchen machines and equipment are in optimum operable condition and after use cleaning routine is practiced.
16.         Ensure proper management of food in the kitchen aiming to reduce unnecessary wastage.
17.         Work to ensure consistency and quality of presentation, taste, plating across all outlets, assisting cooks when required.
18.         Conduct daily checks to ensure proper operation of all kitchen outlets and proper food storage.
19.         To coordinate the stewarding requirements of the Kitchen and ensure all stewarding duties are carried out as per check list at every section.
20.         To carry out any other work or duties as assigned by Management including flexibility of work shift.

Communications
1.           Attend any training sessions as scheduled by Human Resources Department or Executive Chef.
2.           Delegate and coordinate kitchen requirements with respective kitchen chefs.
3.           Conduct yourself in a professional and courteous manner towards your work colleagues to maintain good working relationship.

Administration
1.           Prepare market list and kitchen requisitions in the absence of Executive Chef and Senior Sous Chef.
2.           Attend Food & Beverage fortnightly meetings in the absence of the Executive Chef and Sous Chef.
3.           Assist Executive Chef in the development of menus and recipes.

Employee Management
1.           To, create a high level of morale among your staff in the department.
2.           Ensure employees report for duty punctually, wearing correct uniform, name badge and footwear at all times.
3.           Ensure that all areas of responsibility are properly staffed, supervised and operating smoothly taking into account public holidays, days off, etc.
4.           Schedule staff in accordance with management guidelines and the business trend to achieve high productivity and maximum output.  
5.           Conduct training courses for new employees and regular refresher courses for existing employees.  
6.           Building of an efficient team of employees, taking an active interest in their welfare, safety, training and career development.
7.           Supervise employees within the Department ensuring that correct standards of services and method are maintained as laid out in the department’s manual.
8.           Conduct quarterly appraisals of all your department personnel and review their general performance and areas of improvement.
9.           Liaise with the Executive Chef with the interviewing and hiring of new employees.
10.         Supervise the orientation of new employees ensuring that they fully understand their job description and the policies and procedures of the Hotel as laid out in the Staff Handbook.
11.         Responsible to discipline and counsel staff as required by the Hotel Policy and procedures guideline of Personnel and Training.
12.         Ensure the employees have a complete understanding of and adhere to the Hotel’s policies and procedures.


General
1.           Lead by example by practicing punctuality (avoid unnecessary absences and sick leave), be neatly attired & wear name badge at all times.
2.           Advise your Department Head before leaving the property.
3.           We encourage you to attend all training programs held in-house or external.
4.           Be aware of the work schedule, to be punctual and giving adequate notice if, serious circumstances prevents attendance.
5.           Lead by example, be aware of house rules, obey them, assist in enforcing them, and encourage subordinates to do the same.
6.           To have a complete understanding of and adhere to the Hotel’s staff handbook and the regulations contained therein.
7.           To have a complete understanding of and adhere to the Resort’s policy relating to fire, health and hygiene, cyclone and safety procedures.
8.           Report any health or safety hazard as soon as you become aware of it.
9.           Undertake any other reasonable duty assigned by your Department Head.
10.         Respond to changes and trends as indicated by the Industry and Company/Resort.
11.         Conduct yourself in a professional and courteous manner towards your work colleagues to maintain good working relations.
12.         Conduct yourself in the proper manner befitting the image of Warwick Hotels and Resorts when in the Hotel and when representing the Hotel in sports and other functions outside the confines of the Hotel.

 

Selection Criteria:


Our ideal candidate:
2 years- Proven experience as a Sous Chef or similar role.
Strong leadership and teamwork skills.
Excellent knowledge of kitchen operations and culinary techniques.
Ability to work in a fast-paced environment under pressure.
Food safety and hygiene certification is a plus.
Passion for cooking and creativity in menu development.
Salary package will be based on role, skills, experiences, qualifications, location and other job related
factors
Please be advised only shortlisted candidates will be contacted.

 

Salary:

 

How to Apply

Apply by:

Email
Post

 

Contact Person:

Rafique Khan

 

Contact Phone:

(+678) 22313

 

Email to send applications to:

rkhan@warwickhotels.com

 

Postal Address or location to apply in person:

Rafique Khan
Executive Chef
WARWICK LE LAGON - VANUATU
P O Box 86
Elluk Road, Off Kumul Highway, Erakor Lagoon, Port Vila, Vanuatu
D: +678 223 13

 

Website:

 

How to apply - more information:

 For further information on the above job please contact the employer directly.

 

Don't miss a job get the wokikik email

#wokikik

 

 

 

 

Pastry Chef

Warwick Le Lagon Resort

Location: 

Port Vila, Vanuatu

 

Due Date: 

05-07-2025

 

Type: 

Full Time

 

Organisation Description: 

Warwick Le Lagon - Vanuatu is a vibrant, 4.5-star family-friendly luxury resort located on the shores of Erakor Lagoon in Port Vila (Vanuatu) and is also a member of Warwick Hotels and Resorts which has over 60 Hotels, Resorts and Spas worldwide in locations including Europe, USA, Asia, Africa and the Pacific

 

Job Desctiption:

Briefly describe this specific job
We are recruiting for Pastry Chef

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries and desserts for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

Key Duties & Responsibilities

Main duties & Responsibilities
1.           Prepare a wide variety of pastries such as cakes, cookies, pies, bread etc following traditional and modern recipes.
2.           Create new and exciting desserts to renew the resort pastry menu to delight and engage the interest of guests.
3.           Attentive to special dietary requirements for guests.
4.           Be creative and innovative in use of icing, toppings and presentation for daily service and themed events.
5.           Monitor stocks for baking ingredients and make appropriate orders within daily production need and within budget.
6.           Check quality of material and condition of equipment and devices used for cooking.
7.           Guide and motivate pastry cooks, assistants and bakers to work more efficiently.
8.           Identify staff needs and help recruit and train personnel.
9.           Maintain a lean and orderly cooking, baking station and adhere to health and safety standards.
10.         Ensure the pastry area, fridges and cooler rooms are maintained in the highest quality of operation and cleanliness.
11.         Supervise all personnel on duty ensuring works in safe and clean environment, all baking, prep stations are cleaned consistently and frequently.
12.         Ensure all kitchen machines and equipment are in optimum operable condition and after use cleaning routine is practiced.
13.         Ensure proper management of food in the kitchen aiming to reduce unnecessary wastage.
14.         Conduct daily checks to ensure proper operation of all baking stations and proper storage.
15.         Carry out any other work or duties as assigned by Management including flexibility of work shift.

Communications
1.           Attend any training sessions as scheduled by Human Resources Department or Executive Chef.
2.           Delegate and coordinate pastry duties with respective pastry assistants, cooks, and bakers.
3.           Conduct yourself in a professional and courteous manner towards work colleagues to maintain good working relationship.

Administration
1.           Prepare relevant order lists and kitchen requisitions in the absence of Executive Chef and/or Senior Sous Chef.
2.           Attend meetings as assigned by the Executive Chef and/or Sous Chef.
3.           Assist Executive Chef in the development of menus and recipes.

Employee Management
1.           To, create a high level of morale among your staff in the department.
2.           Ensure employees report for duty punctually, wearing correct uniform, name badge and footwear at all times.
3.           Ensure that all areas of responsibility are properly staffed, supervised and operating smoothly taking into account public holidays, days off, etc.
4.           Schedule staff in accordance with management guidelines and the business trend to achieve high productivity and maximum output.  
5.           Conduct training courses for new employees and regular refresher courses for existing employees.  
6.           Building of an efficient team of employees, taking an active interest in their welfare, safety, training and career development.
7.           Supervise employees within the Department ensuring that correct standards of services and method are maintained as laid out in the department’s manual.
8.           Conduct quarterly appraisals of all your department personnel and review their general performance and areas of improvement.
9.           Liaise with the Executive Chef with the interviewing and hiring of new employees.
10.         Supervise the orientation of new employees ensuring that they fully understand their job description and the policies and procedures of the Hotel as laid out in the Staff Handbook.
11.         Responsible to discipline and counsel staff as required by the Hotel Policy and procedures guideline of Personnel and Training.
12.         Ensure the employees have a complete understanding of and adhere to the Hotel’s policies and procedures.

General
1.           Lead by example by practicing punctuality (avoid unnecessary absences and sick leave), be neatly attired & wear name badge at all times.
2.           Advise your Department Head before leaving the property.
3.           We encourage you to attend all training programs held in-house or external.
4.           Be aware of the work schedule, to be punctual and giving adequate notice if, serious circumstances prevents attendance.
5.           Lead by example, be aware of house rules, obey them, assist in enforcing them, and encourage subordinates to do the same.
6.           To have a complete understanding of and adhere to the Hotel’s staff handbook and the regulations contained therein.
7.           To have a complete understanding of and adhere to the Resort’s policy relating to fire, health and hygiene, cyclone and safety procedures.
8.           Report any health or safety hazard as soon as you become aware of it.
9.           Undertake any other reasonable duty assigned by your Department Head.
10.         Respond to changes and trends as indicated by the Industry and Company/Resort.
11.         Conduct yourself in a professional and courteous manner towards your work colleagues to maintain good working relations.
12.         Conduct yourself in the proper manner befitting the image of Warwick Hotels and Resorts when in the Hotel and when representing the Hotel in sports and other functions outside the confines of the Hotel.

 

Selection Criteria:

Our ideal candidate:
2 years- Proven experience as a Pastry Chef, preferably in a high-end restaurant or hotel environment
Exceptional baking and pastry skills, with a keen eye for detail and presentation
Strong understanding of flavour profiles and the ability to create unique and innovative desserts
Excellent time management and organisational abilities
A passion for the hospitality industry and a commitment to delivering exceptional customer service
Relevant qualifications in culinary arts or patisserie
Salary package will be based on role, skills, experiences, qualifications, location and other job related
factors
Please be advised only shortlisted candidates will be contacted.

 

Salary:

 

How to Apply

Apply by:

Email
Post

 

Contact Person:

Rafique Khan

 

Contact Phone:

(+678) 22313

 

Email to send applications to:

rkhan@warwickhotels.com

 

Postal Address or location to apply in person:




Rafique Khan
Exercutive Chef
WARWICK LE LAGON - VANUATU
        P O Box 86
Elluk Road, Off Kumul Highway, Erakor Lagoon, Port Vila, Vanuatu
D: +678 223 13

 

Website:

 

How to apply - more information:

 For further information on the above job please contact the employer directly.

 

Don't miss a job get the wokikik email

#wokikik

 

 

 

 

17 June, 2025

New for the week - 17 June 2025

 


Job Title

Organisation Name

Due

 

Cleaner/Messenger

Ministry of Lands & Natural Resources

17Jun

New

Office Manager for Hospitality Business

Franklin Corporate Ltd

17Jun

New

Urban Water Technician - Tafea

Department of Water Resources

19Jun

New

Plumber

MIL Pacific Plumbing

20Jun

 

Sales & Marketing Manager

Holiday Inn Resort Vanuatu

20Jun

 

Restaurant waitress

VAN Japanese Restaurant

21Jun

New

Motel Receptionist

Kaiviti Motel

21Jun

New

Mall Operations Manager

Pierre Brunet Entreprise Générale

22Jun

New

General Maintenance/Gardening/Security

Kaiviti Motel

22Jun

New

Country Manager

Wilkins Family Foundation

22Jun

LinkPS

Operations Manager

Northern Islands Stevedoring Company Limited (NISCOL)

22Jun

LinkPS

Country Manager

Wilkins Family Foundation

22Jun

LinkPS

Construction Projects Manager

Pierre Brunet Entreprise Générale

23Jun

New

Chief Heavy Duty Equipment Mechanic

Vanuatu Ferry Limited

24Jun

New

Restaurant Position

Mangoes Resort & Restaurant

24Jun

New

Marketing Officer

Pacific Retailing Limited

26Jun

New

Finance Manager

Pacific Retailing Limited

26Jun

New

Licensed / Registered Pharmacist

Island Pharmacy Limited

27Jun

New

Mobile Technician

Port Vila Repairs Limited

27Jun

New

Team Leader

RecycleCorp Vanuatu

27Jun

New

Welder/Fabricator

RecycleCorp Vanuatu

27Jun

New

Graphic Designer

Design Impax

29Jun

New

Financial Management Information System (IFMIS) Project Manager

Governance for Growth (GFG) Program

29Jun

LinkPS

Tender Notice - External Audit Services

Reserve Bank of Vanuatu (RBV)

30Jun

LinkPS

Click here to post a job

 

 

 

Click here to subscribe to this email

 

 

 

#wokikik