Warwick Le Lagoon Vanuatu
Location:
Port Vila
Due Date:
21-01-2026
Type:
Full Time/Contract
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:
Key Responsibilities:
Overview of Role:
- To function as a Production Manager overseeing the production of food and guest service.
- To assist each Outlet Chef de Cuisine in the preparation of menus which meet the market needs.
- To assist with training and development of culinary employees in all areas.
- To coordinate between Materials Management and the Chefs de Cuisine.
- To share operational responsibilities with the Director of Food & Beverage and/or Food & Beverage Manager.
Duties & Responsibilities
Operational
1. To ensure that all outlet kitchens adhere to Company and Hotel Policies and procedures and Minimum Standards.
2. To ensure that each Chef de Cuisine prepares and updates the relevant section of the department
Operations Manuals.
3. To monitor food standards in each outlet and banquet.
4. To work with the Outlet Chef de Cuisine to take corrective action where appropriate.
5. To keep the Chefs de Cuisine up to date with seasonally available meats, fish and produce on the local market.
6. To assist the Materials Manager in setting the performance standards for the commissary kitchen.
7. To assist in the development of product specifications for all menus.
8. To give final approve to all menus so that they meet Warwick International standards and the needs of the local market.
9. To encourage Chefs de Cuisine to be innovative and creative.
10. To ensure product consistency in quality of appearance and taste
11. To oversee the Outlets that they maintain a high quality operation in service and cleanliness.
12. To assist the Outlet Managers in their daily responsibilities.
13. To assist the Purchasing Manager in the cost effective production of raw materials.
14. To liaise closely with the Purchasing Manager in the event of price fluctuation of fresh products.
15. To assist the Director of Food & Beverage in ensuring that all products are market oriented.
16. To continuously test, along with the Chefs de Cuisine, new products on the market.
17. To conduct meetings with the Director of Food & Beverage and the Outlet Management Teams.
18. To share with the Director of Food & Beverage the responsibility to maximize revenue and profits.
19. To co-ordinate the Stewarding requirements of the Kitchens.
20. To be responsible for the accurate maintenance of food recipe data.
Marketing
1. To assist in identifying market-needs and trends in terms of food for both hotel guests and the local market.
2. To monitor and analyze the menus and product of competitive restaurants and other hotel banqueting departments.
3. To plan and implement in conjunction with each Outlet Manager and Sous Chef effective food promotions.
Financial
1. To ensure that each Outlet and Banquet Chef de Cuisine run their kitchens at an acceptable food cost.
2. To ensure that Chefs de Cuisine are maximizing employee productivity to minimize payroll costs.
3. To assist each Chef de Cuisine with the preparation of annual operating budgets which will form part of the Business Plan.
4. To monitor all kitchen related costs and recommend changes to each of the Chefs de Cuisine where appropriate.
5. To work with the Director of Food & Beverage in setting appropriate incentive schemes for all Food & Beverage Department Heads.
F. Employee Management
1. To, create a high level of morale among your staff in the department.
1. Ensure employees report for duty punctually, wearing correct uniform, name badge and footwear at all times.
2. Ensure that all areas of responsibility are properly staffed, supervised and operating smoothly taking into account public holidays, days off, etc.
3. Schedule staff in accordance with Management guidelines and the business trend to achieve high productivity and maximum output.
4. Conduct training courses for new employees and regular refresher courses for existing employees.
Develop each Chef de Cuisine so that they are able to operate independently and creatively within their own profit center.
5. Ensure that each Chef de Cuisine plans and implements effective training programs or their
respective Kitchens and that they consistently maintain discipline Hotel guidelines and local legislation.
Training program for their respective employees must be implemented in conjunction with the Training
Manager and Departmental Trainers.
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 annual appraisals of all your department personnel and review their general performance and areas of improvement.
9. Liaise with the Personnel Department for the interviewing and hiring of new employees. Recruit and
select Chefs de Cuisine who are able to work within a decentralized management philosophy. To give final approval to the selection of employees for each outlet and kitchens
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 and/or General Manager's Office before leaving the property.
3. Remember your role as a Manager is to get the job done through others, we give the training and the skills necessary to do this work.
4. Perform duties common, as a Supervisor and always be prepared to step into any area requiring assistance.
5. We encourage you to attend all training program held in-house or external.
6. Be aware of the work schedule, to be punctual and giving adequate notice if, serious circumstances prevents attendance.
7. Lead by example, be aware of house rules, obey them, assist in enforcing them, and encourage subordinates to do the same.
8. To have a complete understanding of and adhere to the Hotel's staff handbook and the regulations contained therein.
9. To have a complete understanding of and adhere to the Resort's policy relating to fire, health and hygiene, cyclone and safety procedures.
10. Report any health or safety hazard as soon as you become aware of it.
11. Undertake any other reasonable duty assigned by your Department Head and/or General Manager and/or his appointed Assistant.
12. Respond to changes and trends as indicated by the Industry and Company/Resort.
13. Conduct yourself in a professional and courteous manner towards your work colleagues to maintain good working relations.
14. 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:
• Proven experience as Executive Chef or in a Senior Culinary Leadership role within a high-end resort or hotel environment.
• Demonstrated expertise in managing all aspects of a complex culinary operation, from menu planning and budgeting to staff development and supplier relationships
• Expertise in menu optimization, marketing strategies, and delivering guest satisfaction.
• Inspirational leadership skills, with the ability to develop and engage your team.
• Excellent communication and interpersonal skills, with the ability to inspire and lead a diverse culinary team
• Knowledge of industry trends, HACCP standards, and operational best practices.
• Strong commercial acumen, with a track record of driving operational efficiency and profitability
• Full Job description will be released upon request.
• Salary package will be based on role, skills, experiences, qualifications, location and other job related factors
Salary:
How to Apply
Apply by:
Email
Contact Person:
Shalvin
Contact Phone:
(678) 555-2658
Email to send applications to:
slal@warwickhotels.com
Postal Address or location to apply in person:
Shalvin Lal
Financial Controller
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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