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.
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