Full-Time VACANT POSITIONS WITH RAMADA RESORT
Job Description
Ramada By Wyndham Port Vila (RBWPV) is seeking suitable candidates to appoint for the following position.The main purpose of these positions is to assist the Executive Chef for planning, organizing, and managing food preparations.
1.SOUS CHEF
A true 2IC Role, leading a team of passionate chefs. Assist in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product, which meets customer’s expectations. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
The successful candidate will have the following attributes:
- Consistent production of high quality food
- Lead kitchen team to support executive chef
- Ensure team adhere to Health & Safety requirements, and standards of Food Hygiene
- Produces menu items as listed in each restaurant
- Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant
- Assists Executive Chef with administrative duties, such as tracking/maintenance of attendance records
- Expedite orders on the line
- Review the quality of goods received
- Assume responsibility for the quality of food prepared in the employee cafeteria and the supervision of cafeteria staff
- Inform and keep the F&B Manager up-to-date on problems and irregularities and recommends courses of action
Abilities/Skills:
- Strong communication skills – must be able to speak, read and write English and/ or French
- Must have 5 or more years’ experience in similar position
- Problem solving, training and organizational abilities
- Strong leadership skills in managing teams
- Experience in multiple cuisines
- Working knowledge of power and hand cooking tools
- Knowledge of customer dietary requirements such as food allergies, intolerances, and so forth.
- Ability to minimise wastage and have control of the stock.
- Managing all aspects of the kitchen in the Executive Chefs absence
2. DEMI CHEF DE PARTIE
Reporting to the Sous Chef, assisting with preparation of different foods, from meats and sauces to vegetables and desserts. He/she also helps with the presentation and cooking, keeps the station up to federal, state and local health and safety standards, and sees that meals are prepared properly and in a timely manner.
The successful candidate will have the following attributes:
- Have a least 2years or more experience in a similar role.
- Establishing and maintaining effective employee working relationships.
- Must have solid experience with very busy breakfast, lunches & dinners.
- Assisting in menu planning, special event planning and execution.
- Maintaining the kitchen in proper working order.
Abilities/Skills:
- A high standard of spoken and written English.
- Flexible working hours subject to the demands of the business.
- Able to work under pressure.
- Excellent culinary catering talent
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