Cook Islands Aitutaki Chef de Partie in Aitutaki  South Pacific Employment
Thursday, October 18, 2018


Job Ref: SPE 2277

Category: Hospitality

Country: Cook Islands

Location: Aitutaki

Position: Chef de Partie in Aitutaki

Salary: On Application

Job Description:

Chef de Partie 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 lustrously 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. At Black Rock, our ever popular all-day-dining beach bar and grill, guests may enjoy more casual international 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 candlelit dinners for two en-suite, or on the beach. We also provide special event catering, and tailor made menus for clients with special dietary needs.

About the Chef de Partie role: Reporting directly to the hotel’s Sous Chef and Executive Chef, the Chef de Partie’s primary responsibility will be operating his / her assigned section according to the daily needs of the Resort’s kitchen operations. This is a hands-on cooking position for each meal period, including daily rotations of offerings for the Resort’s two 60 seat food outlets. While you will be assigned to a particular station based on skill and ability, you will be expected to cross-train in all sections of the kitchen during your contract term.

Key responsibilities: Preparing, cooking and presenting dishes within your speciality. Training and supervising the Demi-Chef de Parties or Commis Chefs working with you. Assisting the Resort Sous Chef and Executive Chef in the development of new dishes and menus. Following all food hygiene and Health and Safety regulations and ensuring same standards by all staff under your supervision. Monitoring portion and waste control to maintain budgeted kitchen food cost and profit margins. Additional responsibilities and expectations of your role (not limited to): Consult with Sous Chef and Executive Chef concerning food preparation and final presentation of all daily menus or special menus as assigned by the Executive Chef. Perform, supervise and coordinate all preparation and presentation of food offerings in your delegated section. Ensure the quality of all dishes prepared in the assigned section. Instruct and train junior Commis Chefs on how dishes are to be prepared and presented. Manage portion size, plate specifications and recipes to assist in food cost controls and consistency. Assist in routine inventory of food products and the requisition / ordering of food items for the assigned section. Check and assign daily prep list for the assigned section for the proper production of menu items. Maintain par stocks assigned for food products and maintain kitchen equipment according to company standards. Assist in the execution of special menus and special events / banquet service as required by the Sous Chef and / or Executive Chef. Perform any other duties as directed by the Sous Chef(s) or the Executive Chef.

Functional Expertise: Good technical culinary ability and knowledge. Experience in high-quality kitchen operations. Ability to establish and maintain proper food inventories. A good understanding of modern international cooking techniques. Experience in training junior kitchen staff to an international fine dining standard.

Qualifications: A Culinary degree / diploma from an accredited Culinary School or comparable restaurant work experience with a minimum of 2 years working as a Chef de Partie or Junior Sous Chef in a high quality fine dining restaurant environment. Candidates must be able to demonstrate a stable work history exhibiting progression through 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 speak, read and write 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 proud of their culture and family heritage. Ex-pat workers are expected to be respectful of local customs and be positive role models within the resort and among 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 and continually enhance the quality of the resort’s food service overall.

Term: 2 year single status contract.

Schedule: 6 days / 48 average hours per week with additional hours as needed based on operational 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

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