04 August, 2015

5725 Executive Chef

The Melanesian Port Vila
Port Vila,Vanuatu
Job Hours:
Due Date:

Job Description:
Be responsible for the entire kitchen operation. Supervise and train Kitchen staffs. Monitor food quality, control costs and labor budget. Maintain highest professional food quality and sanitation standards.
Has at least a minimum of 5 years of work experience in the hotel in the south pacific region.

Roles and Responsibilities:

Cooking and preparation
  • Able to cook 3 star hotel standard cuisine
  • Able to cook Italian theme cuisine
  • Supervise and train cooking and preparations
  • Update menu, create daily specials, prepare function menu
  • Able to handle a banquet menu for 100 people
  • Interacts with food and beverage management and staffs to assure that food production consistently exceeds the expectations of guests. 

Human Resource Management
  • Recruit new kitchen staff
  • Making a weekly staff roster
  • Daily briefing
  • Train staff on food preparation, food hygiene, food handling and kitchen equipment
  • Provides training and professional development opportunities for all kitchen staff
  • Supervise the daily kitchen operation
  • Enhance an efficient team work.

Stock and Cost Control
  • Select and purchase food items - Monitor the freshness and price of every food item
  • Monitor and ensure the quality of food stored
  • Maintain all kitchen equipment in sound condition
  • Monitor all item in the kitchen
  • Provide a costing of every item served
  • Carry out a monthly stock taking and send a report to the account
  • Minimise food waste.

  • Maintain high standard of personal grooming and ensure clean and tidy uniform
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. 
  • Ensure the proper maintenance and cleanliness of kitchen.
Not Stated
Not stated
How To Apply:
Email, Post
Contact Name:
Managing Director
(+678) 22150
The Melanesian Port Vila, PO Box 810, Port Vila, Vanuatu
More Information:
By E-mail or mail
Direct from Employer
Source Date: