Senior Sous Chef

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Nautilus Resort
  • Post Date: September 1, 2023
  • Applications 2
  • Views 52
Job Overview

Located in the Cook Islands, Nautilus Resort is a brand new elegant new 4½ star beachfront resort showcasing 17 premium luxury villas, all with salt water plunge pools and set in a luxuriant and  authentic Cook Islands garden setting overlooking the World famous and pristine Muri Beach Lagoon. This vacation oasis features a world class restaurant dining and bar facility, which will also cater for private dining, weddings, meetings and events as well as an exclusive Polynesian Spa and Fitness Centre – all positioned alongside a stunning turquoise lagoon and panoramic Pacific ocean views. Nautilus Resort is poised to transform the   southern iconic Muri Beachfront into the sophisticated chic must stay location of Rarotonga.

Overseeing the day to day operations of the kitchen, under the guidance of the Head Chef.

Responsibilities and duties will include the following [but will not be limited to] at Nautilus Resort and Muri Beach Resort:-

  • Oversea kitchen prep and service on a day to day basis to ensure the smooth operation of the kitchen service and the timely preparation of guests orders, always ensuring that quality standards are met
  • Monitor and maintain consistent food standards and quality across all areas and during all stages of production ensuring a consistent standard.
  • Monitor and maintain staff productivity levels; manage wage costs
  • Ensure the HACCP procedure according to the company’s Food Safety Management document and Cook Islands and New Zealand food standards are followed
  • Collaborate with the Head Chef in menu development, recipe development, presentation standards
  • The correct use of the cleaning rota and closing down procedures in maintained. This will ensure quality control measures and hygiene systems are achieved at all times
  • To have total accountability for the day to day running of the kitchen service in the absence of the head chef
  • Ensure stock takes are produced monthly in conjunction with the Head Chef.
  • To participate in the design of seasonal menus and purchase all food and food related products using company nominated suppliers to achieve food budgeted costs
  • Ensuring minimum wastage within the venue
  • Ensure all menus are priced accurately
  • To maintain all equipment within the catering operation through due care and diligence
  • Ensuring engineer call outs for all repairs on catering equipment are effectively managed ensuring the best life of all kitchen equipment
  • Assist the Head Chef in discipline of all staff in line of command in liaison with HR representative as required
  • To take active part in training programs and participate in the staff meetings to help identify training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality
  • To undertake staff briefing with all team members at the start of their working day
  • Ensure all kitchenhand staff are trained to basic food hygiene level as a minimum so they can assist in food preparation
  • Undertake training and development as appropriate and keep apprised of developments in your field of expertise
  • Liaise direct with key customer contracts and attend review meetings giving presentation when required
  • To follow kitchen policies, procedures and service standards
  • To follow all safety and sanitation policies when handling food and beverage
  • Ensure that all company standards and procedures are followed, as set out in staff operation and induction manuals
  • Ensure that all staff work in accordance with our occupational, health and safety guidelines as stated in our Employee manual.
  • Communicate with the Head Chef and Supervisors regarding service times, service issues and guest information
  • Attend pre-shift briefing session and ensure high product and service knowledge within the kitchen team
  • Attend all Senior Chef meetings & trainings
  • Handle guest complaints promptly and diplomatically, and bring all complaints to the attention of the more senior chef or the Supervisor on shift
  • Carry out any other duties as appropriate to the post and as requested by the Head Chef


  • A flair and enthusiasm for cooking with fresh quality ingredients
  • Previous experience demonstrating good management and effective co-ordination of a kitchen team
  • Excellent attention to detail
  • Ability to work cohesively with fellow colleagues as part of a team in a diverse work environment
  • Must be punctual, dependable and flexible to work evenings and weekends as required
  • Ability to cope under pressure, in a calm and efficient manner to set deadlines
  • Excellent interpersonal and communication skills
  • A winning and positive can-do attitude
  • Demonstrating respect to co-workers and customers
  • Self-motivated with willingness to learn and progress in career
  • Ability to lift and move equipment & supplies
  • Good interpersonal skills with both kitchen, front of house staff and management
  • Highly responsible & reliable
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
  • A positive approach to menu planning and development of the catering service
  • Word, Excel and Outlook IT skills to basic level
  • Stock taking experience
  • Menu costing experience


Physical Aspects of Position (include but are not limited to): 

  • Constant standing and walking throughout shift
  • Frequent lifting and carrying up to 30 lbs
  • Occasional kneeling, pushing, pulling
  • Occasional ascending or descending ladders, stairs and ramps


To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. Prior experience in a Sous Chef role preferably in an upmarket venue or Resort

Kitchen. Diploma/Degree Certification in Culinary discipline.

Previous experience demonstrating good management and effective co-ordination of a kitchen team. Previous kitchen budget control experience along with evidence of cost controls. Intermediate food hygiene certificate will be an asset. A positive approach to menu planning and development of the catering service.

The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is essential. The candidate should have good understanding of the job and should be able to handle the responsibility of the job. Must be able to prioritise and also have basic computer skills in Microsoft Office applications.

Cook Islands government require a Police Clearance from your country of residence and an authorised Medical Report in order to accept applications for permits to work in this country.

Employer questions

Your application will include the following questions:
  • How would you rate your English language skills?
  • Do you have experience with menu planning & costing?
  • Which of the following Microsoft Office products are you experienced with?
  • How many years’ experience do you have as a sous chef?
  • What’s your expected annual base salary?
  • How many years’ experience do you have as a Trainer?
  • Which of the following cuisine types do you have experience with?
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