Warwick Le Lagon Resort
Location:
Port Vila, Vanuatu
Due Date:
13-11-2025
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:
(Pan Asian-wild Ginger)
Setting up the kitchen prior to a restaurant's opening and knowledge about Pan Asian, Thai cuisine
Ordering for the day dry and perishables as per the operations need
Preparing a particular kitchen station by bringing all food containers to that point in the line
Cooking a specific portion of each plated meal
Assisting with marinating, cutting and pre-cooking foods
Cleaning the kitchen before/after the restaurant closes
Cleaning and sanitising their area with warm water and soap
Wrapping unused items and storing them in proper areas at the end of a shift
Plating food creatively and maximising customer satisfactions.
(Bakery & Confectionery-Buffet & A la cart)
He/she Should Have knowledge related field western and European cuisines
Core responsibilities
Food preparation and production:
Bake and prepare breads, pastries, cakes, and other baked goods according to recipes and quality standards, prepare all Buffet & A La Cart Food as per the operations need.
Station management:
Take ownership of the bakery station, ensuring the mise-en place is organized and ready for service, and all equipment is functioning properly.
Quality control:
Maintain high standards for the taste, texture, and appearance of all products.
Hygiene and safety:
Ensure the bakery section is clean, organized, and adheres to all food safety and sanitation guidelines.
Team and operational duties
Team leadership:
Train, guide, and supervise junior kitchen staff and commis-I chefs in the bakery section.
Inventory and stock:
Monitor stock levels, communicate ingredient needs to superiors, and assist with receiving and storing supplies.
Collaboration:
Work effectively with other kitchen staff to ensure smooth daily operations.
Menu contribution:
Contribute ideas for new products and assist with menu planning and development.
Cooking a specific portion of each plated meal
Assisting with marinating, cutting and precooking foods
Cleaning the kitchen before/after the restaurant closes
Cleaning and sanitizing their area with warm water and soap
Wrapping unused items and storing them in proper areas at the end of a shift.
KST-Supervisor 1 Position
Responsible for all personnel under his/her supervisor;
Make shift report as required by the Steward;
Train the team about cleaning and Hygiene and sanitation, as per the day to day tasks.
Reviews and reinforces operating procedures with his/her shift;
Support all Stewarding team in equipment inventory;
Assigns duties and examines work for exactness, neatness, and conformance to policies and procedures;
Revise daily banquet event order (BEO) for changes;
Determines work procedures, prepares work schedules, and expedites workflow;
Maintaining cleanliness of all back of the house areas including kitchens and Deep & walk- INS and drainage;
Training Staff; about cleaning and following the weekly & monthly calendar
Responsible for all personnel under his/her supervision;
Ordering supplies appropriately to ensure proper par levels are maintained;
Monitors safety of staff;
Conducts daily meetings with chef and brief the team follow the day operation concerns and maintain cleanliness;
Ability read banquet menus and perform set up procedures;
Assisting with inventory and storage of food and beverage equipment.
Selection Criteria:
(Pan Asian-wild Ginger)
Setting up the kitchen prior to a restaurant's opening and knowledge about Pan Asian, Thai cuisine
Ordering for the day dry and perishables as per the operations need
Preparing a particular kitchen station by bringing all food containers to that point in the line
Cooking a specific portion of each plated meal
Assisting with marinating, cutting and pre-cooking foods
Cleaning the kitchen before/after the restaurant closes
Cleaning and sanitising their area with warm water and soap
Wrapping unused items and storing them in proper areas at the end of a shift
Plating food creatively and maximising customer satisfactions.
(Bakery & Confectionery-Buffet & A la cart)
He/she Should Have knowledge related field western and European cuisines
Core responsibilities
Food preparation and production:
Bake and prepare breads, pastries, cakes, and other baked goods according to recipes and quality standards, prepare all Buffet & A La Cart Food as per the operations need.
Station management:
Take ownership of the bakery station, ensuring the mise-en place is organized and ready for service, and all equipment is functioning properly.
Quality control:
Maintain high standards for the taste, texture, and appearance of all products.
Hygiene and safety:
Ensure the bakery section is clean, organized, and adheres to all food safety and sanitation guidelines.
Team and operational duties
Team leadership:
Train, guide, and supervise junior kitchen staff and commis-I chefs in the bakery section.
Inventory and stock:
Monitor stock levels, communicate ingredient needs to superiors, and assist with receiving and storing supplies.
Collaboration:
Work effectively with other kitchen staff to ensure smooth daily operations.
Menu contribution:
Contribute ideas for new products and assist with menu planning and development.
Cooking a specific portion of each plated meal
Assisting with marinating, cutting and precooking foods
Cleaning the kitchen before/after the restaurant closes
Cleaning and sanitizing their area with warm water and soap
Wrapping unused items and storing them in proper areas at the end of a shift.
KST-Supervisor 1 Position
Responsible for all personnel under his/her supervisor;
Make shift report as required by the Steward;
Train the team about cleaning and Hygiene and sanitation, as per the day to day tasks.
Reviews and reinforces operating procedures with his/her shift;
Support all Stewarding team in equipment inventory;
Assigns duties and examines work for exactness, neatness, and conformance to policies and procedures;
Revise daily banquet event order (BEO) for changes;
Determines work procedures, prepares work schedules, and expedites workflow;
Maintaining cleanliness of all back of the house areas including kitchens and Deep & walk- INS and drainage;
Training Staff; about cleaning and following the weekly & monthly calendar
Responsible for all personnel under his/her supervision;
Ordering supplies appropriately to ensure proper par levels are maintained;
Monitors safety of staff;
Conducts daily meetings with chef and brief the team follow the day operation concerns and maintain cleanliness;
Ability read banquet menus and perform set up procedures;
Assisting with inventory and storage of food and beverage equipment.
Salary:
How to Apply
Apply by:
Email, Post
Contact Person:
Rafique Khan
Contact Phone:
(+678) 5552653
Email to send applications to:
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
Website:
How to apply - more information:
For further information on the above job please contact the employer directly.
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