Job Opportunities at Niyama by Per AQUUM

NIYAMA by Per AQUUM, in the southern atoll of Dhaalu is a fresh twist on Resort living with an element of surprise. Join our team to make the Per AQUUM Difference.

For the stylish inspirational team member who is looking to enjoy vibrant new concepts, island living and fun.

Take the next step in your Career

Demi De Partie

Reports to: Executive Chef, Executive Sous Chef, Sous Chef, Chef de Cuisine, Chef de Partie

PRIMARY PURPOSE OF JOB

To work as part of the kitchen team. To prepare food that conforms to company and kitchen standards and be responsible for the day to day running of a given section within the kitchen in the Chef de Parties’ absence.

Duties and Responsibilities

1. To maintain the required level of hygiene standards as laid down both legally and by Standards manual.
2. To maintain your personal equipment used to fulfill your job i.e. knives, shoes to the required standards
3. On a daily basis check with the Senior Chef on duty as to the work that needs to be carried out that day.
4. To carry out all mise en place needed, to the standards as laid out.
5. To support colleagues at all times to ensure team-work is maintained, helping to supervise and train Commis Chefs and Apprentices.
6. To ensure work area is kept to a hygienic and safe state at all times as in.
7. Assist in the smooth running of the kitchen service.
8. To control a given section in the Chef de Partie’s absence to the standards as laid down.
9. To be aware of resort and departmental objectives and assist in achieving them.
10. To comply with and act in accordance with all Company fire regulations and to adhere to the Company’s fire policy.
11. To act in accordance with all Health & Safety and Hygiene regulations and to adhere to the Company’s Health & Safety policy.
12. To attend all statutory training as & when requested.
13. To arrive at work at the correct time and in the correct uniform ensuring it is in immaculate condition.
14. To behave in a friendly and hospitable manner to all guests, and staff.

Commis Chef

Reports To: Executive Chef, Executive Sous Chef, Sous Chef, Chef de Cuisine, Chef de Partie

DUTIES AND RESPONSIBILITIES

1. Follow kitchen’s standard recipes
2. General food production
3. Works to standard recipes
4. Maintain food quality and storage
5. Ensure refrigerators, freezers, Stores and work areas are clean and tidy at all times
6. Report missing food items and obtain replacements to avoid delays in service.
7. To be flexible in your work and assist when required.
8. To ensure you maintain your work areas to a clean, hygienic and tidy state at 
9. Maintain sanitary conditions in all food areas including storage.
10. To adhere to company procedures in regards to temperature checks, food labeling, dating, cleaning and hygiene regulations at all times and ensuring
11. To behave in a friendly and hospitable manner to all guests, and staff.
12. Adhere to the company’s code of conduct
13. To comply with any reasonable request from your superiors.

This JOB DESCRIPTION is not exhaustive; therefore the job holder may be required, from time to time, to carry out tasks as & when requested by Management.

If you are interested to join our winning team, please send your detail CV and recent photo to:

MAURIZIO SUSAN

Executive Chef

E-mail: maurizio.susan@niyama.com