Sous Chef | Papua New Guinea | 5 Star Luxury Hotel

Posted 3 months ago
Papua New Guinea | USD 2000 + Package
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Job Description

Sous Chef | Papua New Guinea | 5 Star Luxury Hotel

Our client, a luxurious hotel considered one of the finest in Port Moresby, Papua New Guinea, is seeking a highly qualified and results-oriented SOUS CHEF. The Hotel is known for its exquisite dining experiences and impeccable service, offering guests a taste of international cuisine alongside fresh, locally sourced ingredients.

The Sous Chef will play a vital role in supporting the Head Chef and ensuring the kitchen consistently delivers exceptional culinary experiences for guests.

As ideal candidate you will have:
  • 3 Years’ experience in similar role in Branded 5 Star Hotel
  • Fine dining experience
  • Certificate/Diploma from a recognized culinary institute
  • Fluent in English
  • Excellent communication skills
  • Strong attention to detail
  • Immaculate presentation skills
  • Ability to work in a fast-paced environment
  • Passport valid for at least 3 years
  • Clear medical bill
  • Clean background check
Duties & Responsibilities:
Leadership and Team Management:
  • Lead and motivate a kitchen brigade of 30, fostering a positive, efficient, and high-performing kitchen environment
  • Conduct performance reviews, provide coaching, and ensure staff are proficient in culinary techniques, food safety protocols, and operation of kitchen equipment specific to The Hotel’s standards.
  • Develop and implement training programs tailored to maintaining The Hotel’s reputation for exceptional cuisine.
  • Schedule kitchen staff to optimize efficiency and meet service demands during peak hours, ensuring smooth operations for their renowned dining experiences.
Quality Assurance and Guest Satisfaction:
  • Oversee the daily preparation, presentation, and plating of dishes to ensure they consistently meet the highest standards for taste, creativity, and impeccable presentation.
  • Collaborate with the Head Chef in developing and maintaining menu’s, incorporating seasonal ingredients and guest preferences while upholding the hotel’s signature culinary style.
  • Conduct rigorous quality control checks throughout the cooking process, guaranteeing all dishes meet the Head Chef’s specifications and reflect their commitment to excellence.
  • Address guest concerns or complaints regarding food quality or service promptly and professionally, ensuring guest satisfaction remains a top priority.
Operational Efficiency and Cost Control:
  • Work closely with the Head Chef to manage the kitchen budget effectively, allocating resources for high-quality ingredients, equipment maintenance, and staff training, while maintaining cost-consciousness.
  • Implement cost-saving measures while upholding the reputation for using premium ingredients and maintaining high portion control standards.
  • Stay up to date on industry best practices for kitchen operations to optimize efficiency, minimize waste, and ensure sustainable practices align with their values.
  • Conduct regular inventory audits and identify areas for improvement within the kitchen, ensuring a maintaining commitment to responsible sourcing.
Culinary Innovation and Menu Development:
  • Assist the Head Chef in research and development of new menu items, exploring innovative ways to showcase fresh, locally sourced ingredients alongside the established culinary traditions.
  • Participate in menu testing and recipe development, contributing creative ideas that enhance the dining experience and maintain its position as a leader in Port Moresby’s culinary scene.
  • Stay informed about emerging culinary trends and techniques, ensuring the menu remains relevant and exciting while staying true to its core identity.
Communication and Collaboration:
  • Maintain clear communication with other departments, such as wait staff, purchasing, and food delivery services, to ensure smooth kitchen operations, timely meal delivery, and a seamless guest experience
  • Foster a collaborative environment where kitchen staff feel comfortable communicating concerns, suggestions, and ideas for improvement.
  • Report any equipment malfunctions or maintenance issues promptly to ensure the kitchen maintains its high standards of efficiency and safety.
Salary Package:
  • Basic salary – USD 2000
  • Single, an-suite accommodation
  • Meals included
  • Annual paid leave (3 weeks leave + 2 weeks lieu days)
  • Local medical insurance
  • Visa and joining flight
  • Annual flight to home country
  • A vibrant and inclusive work environment
Starting date: August/September depending on the visa process

To apply for the Sous Chef | Papua New Guinea | 5 Star Luxury Hotel, please send your CV in WORD document WITH UP-TO-DATE EMPLOYMENT HISTORY AND A FULL-LENGTH PHOTO INSERTED ON THE CV.

We appreciate all applications. However, only shortlisted candidates will be contacted for further assessment, within 10 working days of the application.

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