Location: Port-Vila, Efate
Position: EXECUTIVE CHEF
Position: EXECUTIVE CHEF Reports To: RESIDENT MANAGERS Position Available: Now Salary: To be discussed Accommodation: To be discussed
The Havannah is looking for a dynamic & creative new individual to lead a strong and well managed kitchen team for The Point Restaurant, the resort's primary outlet with an 60pax capacity. The Havannah has been operating for just over a year and has acquired a very good status amongst the South Pacific range of 5* boutique Hotels & Resorts.
The Point Restaurant has a very good following in Vanuatu and has been recognised as one of the finest dining venues in the country. Guests and Clients are catered for in the most considerate of manners ensuring variety, balance and availability of goods are all adhered to at all times. Our Menu (serving Breakfast, Lunch & Dinner) is to have a primary focus on fusion cuisine with an emphasis on local produce & seafoods.
Applicants are expected to have worked in a kitchen managerial role for a minimum of 3 years. We are looking for confidence, creativity, willingness to take on challenges, flexibility across all aspects of the workplace and a clear understanding of Hotel/Resort work ethics. Applicants are also recommended to familiarise themselves with the local culture to grasp a good understanding of their new working environment. The Executive Chef will be provided full responsibility over the following areas: Kitchen Staff Management, Food Purchases, Stock Management, Management & Staff Meals, Kitchen Training & Hygiene, Restaurant & Guests Catering.
DUTIES AND RESPONSIBILITIES Develops recipes and menus for all retail food operations Supervises food production Maintains food cost standards and cost Promotes safety and proper sanitation Take inventory and purchasing supplies Introduces new products Acts as replacement worker when short staffed Handles customers' concerns and suggestions Handles employees' concerns and issues Controls food waste by using in proper areas to be distributed daily May have full or final responsibility for job actions (e.g., new hires, promotions, demotions, transfers, discipline, terminations) Schedules/assigns work Sets production goals or job expectations Trains, coaches or counsels, directs/coordinates Asses performance and completes a formal performance evaluation Participates in determination of salary and salary changes. Other duties as necessary
EDUCATION AND EXPERIENCE Minimum of 3 years experience in kitchen managerial role
KNOWLEDGE, SKILLS AND ABILITIES Must have a thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale. Must have considerable knowledge of food preparation and food service management, methods, and techniques. Must be able to work long hours. Must have considerable knowledge of food values, nutrition, and menu planning, and uses for leftover food. Must be able to plan and modify menus to meet various requirements. Must be able to control and manage retail food service operations. Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures. Must be able to take inventory and keep records of foodstuffs used. Must be able to supervise the work of others. Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures. Must be able to maintain a variety of records and to prepare reports.
We thank you for your interest in this posotion and invite all aplicants to contact us for further information or to submit their application. Best wishes for all future endeavours.
Listing Date: October 18, 2010