Port Vila
Sous Chef
Iririki Island Resort & Spa • Full-time
Job Description
- Proficiency in a wide range of cooking techniques and styles.
- Preparing meals and food to meet the specifications of guests in a timely manner.
- Properly measuring kitchen ingredients and food portions.
- Ensuring kitchen staffs adhere to set standards, procedures, department rules and
sanitation requirements.
- Keeping the workstation and kitchen equipment clean, organized and sanitized.
- Ability to lead and motivate a kitchen team
- Staff rostering
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
- Collaborates with the head chef to direct food preparation
- Offers suggestion and creative ideas that can improve upon the kitchen’s performance.
- Juggling various tasks efficiently to ensure timely dish preparation
- Skills in creating innovative and appealing menus.
- Managing budgets and food costs effectively.
- Knowledge of proper food handling and safety protocols.
- Ensuring each dish maintains high-quality standards.
- Clear and effective communication with both kitchen staff and front-of-house
personnel.
- Keeping calm and productive in a high-pressure environment.
- The ability to innovate and present exciting dishes.
- Supporting Head Chef
- Taking care of kitchen opening, closing and other side duties as directed by the Head
Chef.
- Oversees and supervises kitchen staffs.
- Training and mentoring junior kitchen staff
Organisation Description
Our Mission is to provide to all our guests an unparalleled experience by delivering exceptional service in an atmosphere of luxury, relaxation and respect for the environment while at the same time providing our employees with exceptional training a career path and job security.
Selection Criteria
- Attendance, productivity, quality and safety of work.
- Cleanliness, maintenance, efficiency in your work area.
- Teamwork and employee development
- Attendance at scheduled training.
- Maintaining food cost and other related kitchen expenses with given budget.
- Compliance with rules, regulations and adequate disciplinary policies.
- General attitude, grooming and team spirit.
- Creativity, presentation and quality of the food product.
Requirements
- Attendance, productivity, quality and safety of work.
- Cleanliness, maintenance, efficiency in your work area.
- Teamwork and employee development
- Attendance at scheduled training.
- Maintaining food cost and other related kitchen expenses with given budget.
- Compliance with rules, regulations and adequate disciplinary policies.
- General attitude, grooming and team spirit.
- Creativity, presentation and quality of the food product.