Country: Cook Islands
Position: Senior Sous Chef in Aitutaki
Salary: On Application
Senior Sous Chef Pacific Resort, Aitutaki - Cook Islands
A member of Small Luxury Hotels of the World
About Pacific Resort, Aitutaki Pacific Resort, Aitutaki is the gem of the Pacific Resort Hotel Group and one of the finest small luxury hotels in the South Pacific. Our award-winning tropical island retreat features just twenty-nine richly-appointed and exceedingly private beachfront bungalows, suites and villas, all within steps of the water’s edge. Each of our spacious, free-standing bungalows capture the true sprit of Polynesian architecture and design with palm thatched roofs, mahogany wood floors, marble bathrooms, large private sundecks and super king-sized beds. Whichever style of accommodation guests select, all enjoy spectacular panoramic views of Aitutaki's world-famous lagoon, where magnificent sunsets brilliantly colour the azure sea and horizon beyond. At Pacific Resort, Aitutaki we pride ourselves in delivering the finest food and beverage experience possible for all our guests. Our signature fine dining restaurant, Rapae Bay, is known for serving exceptional South Pacific cuisine complemented by fine wines and artisan tropical cocktails. Our ever popular beach bar and grill, Black Rock, serves more casual fare accompanied by cool and refreshing libations; either poolside during the day or under the stars at night. Wherever our guests choose to dine, they enjoy the freshest local and organic ingredients expertly prepared by our highly skilled culinary and beverage team. In addition to a la carte breakfast, lunch and dinner daily, plus room service, the resort offers romantic candle lit dinners for two en-suite, or on the beach by reservation only. We also provide special event catering and tailor made menus for clients with special dietary needs.
About the Senior Sous Chef role Reporting directly to the Executive Chef, the Senior Sous Chef's primary responsibility is to assist with the hands on management of all day-to-day kitchen operations, ensuring that the highest standards of culinary excellence are consistently achieved and maintained within budgetary limitations. The Senior Sous Chef will take charge of the Resort’s kitchens in the absence of the Executive Chef. Our young and energetic culinary team is led by our seasoned Executive Chef who is further supported by our Corporate Executive Chef based in Rarotonga. Your success will lie in your ability to lead and train the entire kitchen staff and guide them in the production of top-quality cuisine for all meal periods. While you will be working within an established menu framework, your culinary skills and flair along with technical cooking ability will be most important. So too will be the ability to lead from the front (this is a very hands on role) including the training of both new and existing members of the kitchen brigade. A supportive and patient approach to the tasks at hand will help earn the respect and trust of local staff and management.
Key Responsibilities: Work with the Executive Chef to produce diversified and delectable menus in accordance with the Resort’s Culinary Brief and vision. Consult with the Executive Chef on the creation of new dishes to continually enhance the Resort’s dining options including tailor made menus for guests with special dietary requests. Establish the working schedule and organize all aspects of kitchen operations so everything runs smoothly on a daily / weekly / monthly basis. Maintain order and discipline in the kitchen during working hours. Mentor and train all Demi-Chefs, Chef de Parties and Junior Sous Chefs so they may produce a high standard of cuisine with consistency. Create outstanding tasting / degustation menus for clients interested in contracting special meals or special event menus for birthdays, anniversaries, honeymoon celebrations, etc. Ensure that proper hygiene and food safety standards are met throughout all stages of food production from purchasing to storage to cleaning and preparing raw foods, to the cooking and plating of ingredients until the finished dish leaves the kitchen for delivery to the guest. Confirm daily that all kitchen equipment is in good working condition and signal / report any malfunction before breakdowns may affect the staff or the guest experience. Train auxiliary kitchen staff including dishwashers and kitchen aides in order to provide best results in minimum time while making the most efficient use of the available resources. Responsible for managing food purchasing and proper food storage as needed. Assist in managing an operating budget annually that includes wages, overtime, travel, uniforms, food cost and operating equipment costs. Additional responsibilities and expectations of your role (not limited to): Directs kitchen staff and assigns daily prep list to each employee for the production of menu items for both dining outlets. Responsible for routine inventory of food products and the placing of orders for local produce according to the needs of the business. Assists the Executive Chef in establishing kitchen SOPs and recipes cards and instructing cooks on how dishes are to be prepared and cooked. Receive food supplies in accordance with company procedures with emphasis on verifying product quality and quantity against the relevant delivery slips / invoices. Responsible for month end inventory take in collaboration with the Executive Chef and Kitchen Stewards. Ensure that the company's standards are maintained in all areas (including but not limited to): kitchen service, operation and philosophy including the culinary brief, public health, human resources and staff policies and general standards of the Kitchen department Any other kitchen related tasks and duties that may be assigned or directed by the Executive Chef.
Functional Expertise: Strong technical ability and knowledge in all sections of fine dining kitchen operations. Must be able to efficiently lead a team comprised of more than 15-20 Kitchen personnel. The ability to establish and maintain proper food inventories. Skill in butchering (specification guidelines for meat, fish, seafood and poultry). Experience implementing new food concepts and menus. Experience in training senior and junior kitchen staff to a 5 star standard. Ability to implement new policies, standard operating procedures and Company initiatives as assigned by the Executive Chef.
Operational Responsibility Complete daily reports as directed by Executive Chef. Review the operational logs daily to identify areas of deficiency and to determine appropriate courses of action to correct. Continually reference the F&B event calendar to ensure proper planning and preparation for future events. Ensure that Kitchen personnel maintain the par stocks assigned for food products and equipment. Ability to establish and develop a highly motivated, pro-active culinary team with the highest ethical standards that delivers a cost effective and quality oriented service product. Competent computer skills including working with spreadsheets, Word, Excel and Outlook.
Qualifications: A Culinary degree / diploma from an accredited Culinary School or comparable restaurant work experience with a minimum of 4 years working as a Sous Chef or Chef de Cuisine in a fine dining restaurant environment. Candidates must be able to demonstrate a stable work history exhibiting progression through the culinary ranks and relevant experience in the production of high quality cuisine either in luxury hotels / resorts or independent 3 star restaurants. Ideal candidates with have tropical island resort or remote destination work experience. Fluency in English with the ability to read, write and speak English at all times while on duty.
Special Conditions: Due to the remote island setting, and the challenges associated with delivering a five star level of food and beverage service under such circumstances, we seek single status male or female candidates who are flexible, resilient, patient and approachable as well as having a good sense of humour and sober habits. The Cook Islands is a dynamic tropical environment where local people are extremely proud of their Polynesian culture and family heritage. Ex-pat workers are expected to be respectful of local customs and be positive role models at the resort and within the local community, both personally and professionally. Therefore, we prefer to hire professional minded team players who are ready, willing and able to mentor and guide a local kitchen team to improve their culinary and kitchen management skills and perform the tasks necessary to support the Resort’s Executive Chef in the continua improvement of the Resort’s food product overall. This is a 2 year contract position, with option to renew. The remuneration package will depend on experience, but includes a competitive annual salary, staff accommodation, return airfares on completion of contract and company paid immigration costs. This excellent package is underpinned by the benefits associated with working for the leading hotel company in the region and with the support of a progressive and professional management team. Interested applicants must be able to prove a stable work history and experience in the production of high quality food for high end independent of resort hotel restaurants. Experience with South Pacific Cuisine is preferred and considered advantageous to the application. Sous Chefs looking for their next step up are also encouraged to apply.
Term: 2 year single status contract.
Schedule: 6 days / actual hours based on business demand
Salary: Remuneration is negotiable based on experience.
Expat Benefits: Staff housing, shift meal, uniform allowance, two weeks paid vacation, return airfares on completion of contract and company paid immigration costs. This excellent package is underpinned by the rewards associated with working for the leading hotel company in the region and the support of a progressive and professional management team.
Start Date: Immediate. Actual start date dependent on the issuance of the necessary work permits.
Listing Date: March 05, 2018