The Executive Chef

Description

Organisation Description: 

Le Petit Village is a multi-functional complex that combines a restaurant, bar, and shop in one location. It offers a unique space where visitors can enjoy a variety of experiences: dining in the restaurant, relaxing at the bar, and shopping for select products. This integrated setup creates a vibrant and convenient environment, catering to different needs and interests in a single venue.

Job Desctiption:

The Executive Chef at Le Petit Village, next to Grand Hotel Vanuatu, is responsible for overseeing all culinary operations within the complex, including the restaurant and bar. This role involves menu creation, ensuring high standards of food quality and presentation, managing kitchen staff, controlling food costs, and maintaining inventory. The Executive Chef also collaborates with other departments to deliver an exceptional dining experience for guests, ensuring consistency and innovation in the food offerings. Additionally, the Executive Chef is likely involved in upholding hygiene and safety standards within the kitchen.

Selection Criteria:

1. Experience:
• Experience in high-end or luxury restaurant/resort kitchens, with at least 3 years in a leadership role such as Head Chef or Sous Chef.
• Proven track record in managing kitchen operations, including menu planning, food preparation, and quality control
• Experience in multicultural or international cuisine, with the ability to incorporate local Vanuatu ingredients and flavors.


2. Qualifications:
• Oversee all kitchen operations, including food preparation, presentation, and service quality.
• Formal culinary education or equivalent professional training from a recognized culinary institute.
• Food safety certification and knowledge of hygiene and health regulations, ensuring compliance with local standards.

3. Skills:
• Strong leadership and team management skills, with the ability to motivate, train, and manage a diverse kitchen staff
• Conduct performance reviews and implement ongoing professional development initiatives.
• Expertise in menu design, costing, inventory management, and maintaining food quality and consistency.
• Strong organizational skills and ability to work in a fast-paced environment.
• Ability to adapt recipes and techniques to local resources while maintaining high culinary standards.

4. Language:
• Proficiency in English is essential for communication with staff, guests, and management.
• Knowledge of basic Bislama or French (optional but beneficial) to interact with a wider range of local staff and guests.

Salary: According to experience.

How to Apply

Apply by: 

Email
Telephone
In person

Contact Person: John Erick Nibtick

Contact Phone: (+678) 7149665

Email to send applications to: [email protected]

Postal Address or location to apply in person:

Ex cafe du village next to Grand Hotel

How to apply - more information:

Send your email to John Erick Nibtick attach your CV and application letter