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:
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.
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