Port Vila
1. Sous Chef (2 position) and Chef de Partie (2 position)
Warwick Le Lagon Vanuatu • Contract
Job Description
Dear Chefs
We are seeking passionate and talented culinary professionals to join our team in the Main Kitchen and Pastry/Bakery departments. If you have a flair for creating delicious baked goods and a dedication to excellence, we want to hear from you!
We Offer:
1. Competitive salary packages
2. Opportunities for professional growth
3. A dynamic and supportive work environment
Organisation Description
Warwick Le Lagon Resort Vanuatu is a vibrant 4.5-Star family-friendly luxury resort located on the shores of Erakor Lagoon in Port Vila, Vanuatu, a member of Warwick Hotels and Resorts which has over 50 luxury hotels and resorts in Europe, the United States of America, the Caribbean, Asia, Africa, the Middle East and the South Pacific.
Selection Criteria
Qualifications & Requirements:
Pastry/Bakery:
1. Proven experience in pastry and bakery operations
2. Creativity and attention to detail
3. Ability to work efficiently in a fast-paced environment
4. Good communication skills
5. Passion for baking and culinary innovation
Main Kitchen/Banquet:
1. Proven experience in a similar role within a high-volume main kitchen or banquet environment
2. Strong knowledge of food preparation, presentation, and safety standards
3. Excellent leadership and team management skills
4. Ability to work efficiently under pressure and maintain high standards
5. Good organizational and time-management skills
6. Relevant culinary qualifications or certifications are preferred
7. Flexibility to work varied shifts, including weekends and holidays
Requirements
- Qualifications & Requirements:
- Pastry/Bakery:
- 1. Proven experience in pastry and bakery operations
- 2. Creativity and attention to detail
- 3. Ability to work efficiently in a fast-paced environment
- 4. Good communication skills
- 5. Passion for baking and culinary innovation
- Main Kitchen/Banquet:
- 1. Proven experience in a similar role within a high-volume main kitchen or banquet environment
- 2. Strong knowledge of food preparation, presentation, and safety standards
- 3. Excellent leadership and team management skills
- 4. Ability to work efficiently under pressure and maintain high standards
- 5. Good organizational and time-management skills
- 6. Relevant culinary qualifications or certifications are preferred
- 7. Flexibility to work varied shifts, including weekends and holidays