Executive Chef (Westmoreland, Jamaica) - Bluefields Bay Villas

Executive Chef Job Description

Mission Statement:

Bluefields Bay Villas provides high quality, upscale villa experiences for all our visitors regardless of race, age, religion, or sexual preference. We aim to give all guests a strong taste of Jamaica with classically attentive and individualized service, an authentic Jamaican appearance both inside the houses and all over the properties, and a strong mix of Jamaican cuisine. Our guests expect world-class service and food in a clean and well put together environment. We aim to deliver an unbelievable experience and win repeat customers.

Chain of command: Chef Team & Storeroom Assistants > Exec Chef > Directors

Summary:

The Executive Chef is responsible for the overall food and beverage operations at Bluefields Bay Villas. This includes oversight of 7 Villa kitchens, managing a centralized storeroom, management of the purchasing process and maintaining supplier relationships. The Executive Chef will also be responsible for leading 15 Chefs who make lunch, hors d’ouvers and a 3-course dinner each day for anywhere from 2 to 15 guests. The Executive Chef must have a strong culinary background and experience in managing large kitchens. They must also be able to work independently and as part of a team.

Duties & Responsibilities:

• Manage seven (7) Villa kitchens, including ensuring that they are clean, organized and stocked with the necessary supplies.
• Ensure the maintenance of the appliances and equipment.
• Manage 15 chefs, including assigning tasks, providing feedback and training.
• Develop and implement menus that meet the needs of our guests and are within budget.
• Monitor food cost and wastage.
• Provide training and quality management for the Housekeeping Team who prepare the guest breakfasts.
• Tailor menus to dietary needs including accommodation for allergies, dietary restrictions, or special requests.
• Continuous improvement of the food program through taking on guest and director feedback in creating the breakfast, lunch, snack, and dinner menus.
• Total oversight of the order management system for the Resort, ensuring timely and accurate ordering of goods (including beverages).
• Quality control of goods received and management of all storage areas to include cold, frozen, and dry storage.
• Guidance to the Storeroom Assistants to ensure that food and beverage supplies are processed and delivered to the Villas in the correct quantities and on time.
• Understanding of the relationship between the Villas and the Storeroom and managing the feedback loop.
• Build and maintain relationships with suppliers.
• Shop around suppliers for consistent and cost-effective prices.
• Ensure that all food is prepared according to health and safety regulations, is timely in service and that guests are satisfied with the food and beverage service.
• Responsible for conducting semi-annual reviews for all persons in his department

Qualifications

• Culinary degree or diploma
• Five (5+) plus years of experience as a chef, with at least 3 years of experience in a management role
• Strong leadership and interpersonal skills
• Open communication with other Resort teams
• Excellent organizational and time management skills
• Ability to work independently and as part of a team
• Strong attention to detail
• Commitment to providing excellent customer service

Uniform Requirements:

• Bluefields chef jacket
• Bluefields chef pants
• Nametag
• Klogs

Qualified individuals should contact (876) 955-8993 via Whatsapp or email: jobs@bluefieldsvillas.com to join us.

Chefs (Montego Bay, Jamaica) - The Tryall Club

Classically Jamaican, exclusively private, naturally beautiful is an exclusive Caribbean country club resort spread out over 2,200 acres of natural beauty where rolling hills and valleys tumble down to one and a half miles of private shoreline and beach club. Guests can escape to a private villa where our professionally trained staff indulge their every whim. The Tryall Club, a celebrated golf course, with a state-of-the-art tennis center, and white-sand beach, complete the picture of who exactly we are looking for to represent brand Tryall.

Do you think that you are the best fit?

If yes, we are seeking to fill the following positions, here at the prestigious Tryall Club:

• Private Chefs/Chef de Cuisine/Chef de Parties/Junior Chefs/Sous Chefs

Ultra-luxury villas are currently seeking experienced and dynamic Chef De Cuisine/Chef de Parties/Junior Chefs/Sous Chef with a strong culinary outlook, creativity in delivery and presentation, plus a hands-on approach with a warm Jamaican personality.

The Chef will be responsible for food planning, design and preparation including, but not limited to, menu and recipe creation, food and ingredient purchasing, kitchen organization and hygiene. The incumbent is required to maintain the highest level of professional food quality and sanitation standards.

Qualifications and Requirements:

• Must have minimum Level 3 or 4 HEART Certification or from another recognized training institution.
• Three (3) to five (5) years’ experience in the hospitality industry (preferably a five star or five diamond establishments).
• Chefs-Must be versatile in cooking ALL MEALS (International and Gourmet Cuisine). A sound knowledge of Pastry Making would be an asset.
• At least five (5) years hands-on experience in the delivery of meticulous guest service.
• Experience managing five (5) or more persons.
• The willingness and be ability to sleep over (nights) at the villa.
• A valid Food Handlers Permit.
• Must have excellent interpersonal, communication and customer service skills.
• Very flexible with time.

We offer an excellent remuneration package!

We are looking for you to join our team and we are so excited to have you on board!


All applicants are required to provide: Valid Food Handlers Permit, two references and a valid Police Record.

*****************

Candidates who meet the above requirements should submit their applications with résumé to:

The Human Resources Director,
The Tryall Club,
P.O. Box 1206,
Montego Bay.

Email: jobs@tryallclub.com

We appreciate your interest in this advertisement; unfortunately only short-listed candidates will be contacted.

Sous Chef (Montego Bay, Jamaica) - Round Hill Hotel and Villas

 One of the most beautiful and elegant boutique resorts in the Caribbean, where understated glamour, discreet impeccable service, attention to detail and warm Jamaican hospitality define the experience.

Applications are being invited from suitably qualified persons to fill the following management position:

Sous Chef 

The ideal candidate will work alongside the Executive Chef to manage the daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring the ordering of stock. Will maintain meal quality and consistency by following designated recipes. Must have a  minimum of three (3) years' experience in a similar capacity within a luxury hotel environment. International experience would be an asset.

The following non-management positions are also available:

• Baker
• Reservations Agent

Interested candidates are invited to submit their Resume on or before Monday, April 29, 2024 to:

The Director of Human Resources and Training

Round Hill Hotel and Villas

P.O. Box 64, Montego Bay

Email: hr@roundhill.com

Chef (Portland, Jamaica) - Geejam Hotel Group

 

As a chef at Geejam, you’ll have the opportunity to create a stunning selection of diverse menu items for our guests. You’ll be able to put your skills to good use creating masterful dishes for breakfast, lunch and dinner, as well as mouthwatering desserts and appetizers. You will enjoy working with and receiving assistance from a remarkable team of waiters, waitresses and other supporting staff members who will help you make and deliver meals to guests promptly. This job is the perfect fit for those who want to develop their skills and work in a reputable restaurant.

Job Responsibilities

• Prepare food orders in a timely and organized manner.
• Maintain a full understanding of food safety and sanitation practices.
• Adhere to Company standards of food quality and presentation.
• Fill in where needed to ensure guest service standards and efficient operations.
• Work towards achieving and exceeding company objectives in food and labor cost management.
• Follow company rules and regulations.

Job Skills & Qualifications

• Three (3) years work experience in a similar position
• Training from a recognized institution
• Understanding of different culinary profiles and techniques
• A desire to learn new flavors and techniques
• The capability to work safely, efficiently and neatly
• Willingness to work nights and weekends
• Comfortable working long shifts of up to 12 hrs
• A valid food handler’s permit

Email: hr@geejam.com

Oriental Chef (Ocho Rios, St. Ann, Jamaica) - Moon Palace Jamaica

 

We are hiring!

Oriental Chef 

Skills & Experience:

• Two (2) to three (3) years experience
• Leadership aptitude
• Experience in Asian cuisine
• Managing budgets and food costs
• Innovative thinking
• Performance management
• Service orientation

Apply Now!

Send resumes via email to: recruitmentmpj@palaceresorts.com 

Telephone #: (876) 464-5000. 

Sous Chef, etc (Southampton, Bermuda) - The Reefs Resort & Club

Responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labour costs.

Requirements:

• High school diploma or equivalent vocational training certificate
• Some college, Certification of Culinary training or apprenticeship
• One (1) year experience in a similar position at a 4 diamond style Hotel or Restaurant, Work all stations in Kitchen
• Food handling certificate
• Fluency in English both verbal and non-verbal
• Compute basic arithmetic
• Provide legible communication
• Knowledge of food cost controls
• Previously worked with all products and food ingredients
• Operate, clean and maintain all equipment required in job functions
• Plan and develop menus and recipes
• Expand and condense recipes
• Schedule and conduct month-end inventories
• Prepare menu analysis and recipe costing.

Other job openings:

• Guest Services (Full-time Seasonal)
• Beauty Therapist
• Beach Attendants (Full-time Seasonal March to November - Part-time Seasonal April to November)
• Kitchen Porter (Full-time Seasonal April to November)
• Host (Full-time Seasonal May to November
• Club Manager

If you are vibrant, possess lots of energy, are willing to go the extra mile and have a love of tourism and Bermuda – please apply.

Send a copy of your resume and/or a completed application to gmadminasst@thereefs.bm, stop by to apply in person, collect an application from our Front Desk at 56 South Shore Road Southampton, or click Here to apply

Phone 1 (441) 238-0222 ext 228

Please include two employment and character references

The Reefs like other establishments in Bermuda has a ‘Drugs and

Alcohol Don’t Work Here Policy’ and is an equal opportunity employer.

Sous Chef (Montego Bay, Jamaica) - The Tryall Club

 Applications are invited from qualified persons to fill the following position:

SOUS CHEF

SUMMARY

A leading luxury villa is currently seeking an experienced and boundary-less Sous Chef. The Sous Chef is responsible for all food planning, design and preparation including, but not limited to, menu and recipe creation, food and ingredient purchasing, kitchen organization and hygiene. The incumbent is required to maintain the highest level of professional food quality and sanitation standards. The particular villa with a “Farm to Table” approach is looking for a highly skilled chef with modern and creative ideas focused on organic and healthy diets. A team oriented person, wanting to take it to the next level with a passion in creating a world class culinary experience for discerning guests and homeowners.

Qualifications and Requirements:

• Certificate from a recognized institution/HEART NTA
• Minimum of three (3) years’ experience cooking at a Sous Chef level
• Versatility and creativity in cooking all daily meals including international and gourmet cuisine, hors d’oeuvres, breads, deserts, and pastries
• Vegan style cooking experience
• Hygienic and cost effective focused
• Must possess the ability to prepare a variety of dishes with a variety of dietary requirements (vegan, pescatarian, gluten free, etc.)
• Ability to be flexible with schedule and accommodate last minute changes
• Possess a valid Food Handlers Permit
• Strong interpersonal and communication skills in oral and written forms
• Computer literacy
• Ability to interact with discerning and diverse group of clients
• Team oriented, strong work ethic, trustworthy with a positive/upbeat attitude
• Effective organization and time management skills
• All applicants are required to provide two references and a valid Police Record

ALL candidates should be able to be interviewed using one of the following mediums (Skype, Zoom or WhatsApp Video Call)

Candidates who meet the above requirements should submit their applications with resumes no later than April 14, 2024 to:

The Human Resources Director,
The Tryall Club,
P.O. Box 1206,
Montego Bay.

Email: jobs@tryallclub.com

We appreciate your interest in this advertisement; unfortunately only short-listed candidates will be contacted.

Executive Chef (Montego Bay, Jamaica) - Margaritaville Caribbean

 Reports To: AGM/ General Manager

POSITION SUMMARY:

Manages preparation and production of food. Oversees the duties and responsibilities of the culinary staff and has responsibility for maintaining an efficient operation. Responsible for efficient and profitable operation of venue, and direct supervision of Floor Managers. Planning an effective day-to-day management of venue to ensure positive performance to budget and standards. Ensures all company standards, policies and procedures are adhered to.

This position also requires that you know the philosophy and history of Margaritaville Caribbean Group, learn the History of your Restaurant and Jimmy Buffett and also to learn and apply the philosophy of Margaritaville: Mission, Vision and Core Values.

FUNCTIONS AND RESPONSIBILITY:

• Ensures the highest quality product reaches our guest and meets specifications.
• Ensures that all productivity and quality standards are maintained.
• Enforces established safety practices. Ensure a high standard of service efficiency, sanitation and training.
• Assists General Manager in all facets of operation to include financial, forecasting, recruiting, entertainment, sales and marketing.Notifies manager/supervisor of low inventory and recommends new inventory. Conducts proper ordering procedures to maintain appropriate par levels of all bar related products.
• Develops menus for restaurant operations and supervises daily food prep/production.Conducts meetings with staff at regular intervals. Responsible for input on staff member evaluation as well as coaching, counseling and directing staff members.
• Anticipates and recommends employment needs and informs Human Resources with operations manager approval. Prepares service and production staff schedules in accordance with forecasted business volume.
• Assists management in training new staff members within their department.
• Ensures policies and procedures are adhered to on a daily basis.
• Demonstrates core values of company every shift.Maintains high-level of knowledge regarding the company’s products and happenings and ability to communicate properly to guests.
• Establishes rapport with all guests through name recognition.
• Performs other duties and tasks as assigned or determined by management or supervisors.
• Accountable for all facets of service, production, quality controls, and inventory item as required.Ensures proper plate presentation and adherence to product specifications and recipe guidelines. Responsible for quality of products, and waste prevention.
• Coordinates catering functions with the Kitchen Manager and Asst. Kitchen Manager.Creates an atmosphere of guest first service constantly looking for way to improve the atmosphere for internal and external guest stays focused on the mission of giving each guest the Best. Day. Ever.
• Other venue tasks as required by management or leadership

KNOWLEDGE, SKILLS AND ABILITIES:

• Be able to communicate clearly and effectively.
• Possess strong organizational and multi-tasking skills.
• Ability to work well with others
• Possess math skills, food costing and purchasing
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write simple correspondence.
• Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
• Ability to perform basic mathematical functions.
• Ability to apply common sense understanding to carry out detailed written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.

JOB REQUIREMENTS:

• Be at least 21 years of age. (18 in Jamaica/ST Thomas).
• Highly-Energetic, self motivated, goal oriented and dependable
• Chef’s apprentice preferred.
• Certified Professional Food Manager Certification required.
• Must be able to work a flexible schedule including opening, closing, weekends and holidays.
• Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.

EDUCATION AND EXPERIENCE:

• Associate’s degree (AA) or equivalent from a two-year college or technical school preferred.
• Five to seven years experience in a high volume food and beverage environment required.
• Ability to cook from scratch and understand advanced techniques and procedures required.
• Ability to supervise multiple levels of culinary workers or equivalent combination of education and experience.
• Experience in a high volume work environment required; or equivalent combination of education and experience.
• Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an crew member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the crew member is regularly required to:

• Stand, walk, talk or hears required (for periods of up to 8 hours or longer, if needed)
• The employee is also regularly required to stoop, kneel.
• The employee is frequently required to lift items, climb or balance.
• The employee is regularly required to lift several items and/or move up to 25 pounds, and frequently lifts and/or moves up to 50 pounds
• Specific vision abilities required by this job include peripheral vision and depth perception and the ability to adjust focus

WORKING CONDITIONS:
The work environment characteristics described here are representative of those a crew member encounters while performing the essential functions of this job. Work will be performed in a typical kitchen / restaurant environment. While performing the duties of this job, the staff member is occasionally exposed to chemicals; outdoor weather conditions; extreme cold (non-weather); extreme heat (non-weather); risk of electrical shock; work with explosives; risk of radiation; and vibration.

The work involves a majority of standing, bending, stooping, twisting, stretching and some minor lifting up to 25 -50 lbs. While performing this job, the noise level in the work environment maybe moderate to loud.

APPLY NOW

Maitre D', Reservations Agent, etc (Hanover, Jamaica) - Princess Hotels & Resorts

We are seeking dedicated individuals to join our prestigious hotel Management Team. If you are an enthusiastic, results-driven professional with a proven track record in the hospitality industry, we want to hear from you.

We are seeking highly professional and skilled individual to fill the following vacancies:

Join our dream team at Princess Hotels and Resorts in the captivating Green Island, Hanover, Jamaica, with luxurious five-star beach-front resorts offering 2000 exquisite suites that includes 14 breath-taking over-water villas. As we prepare for the grand opening of our resorts, Princess Senses The Mangrove (adults only) and Princess Grand Jamaica (Family).

• Banqueting Manager
• Maitre'D
• Group Sales Coordinator
• Reservations Agent
• Assistant Public Area Manager
• Assistant Executive Housekeeper
• Assistant Laundry Manager
• Executive Sous Chef
• Training Coordinator

Benefits:

• Immediate Health and Life Insurance
• Transportation
• Meals
• Uniforms
• Very Competitive Salary Package
• Pension Plan
• Accommodation
• Paid Training Programs
• Excellent Career Growth Opportunities
• Excellent Work Environment

Minimum Requirements:

• Valid ID
• TRN
• NIS
• Proof of Qualifications
• Clean police record
• Food Handler's Permit

Career website: 

APPLY ONLINE 

Email: talent.jm@princess-hotels.com

Royal Caribbean International Now Hiring!

 We are hiring the following culinary positions:

• Chef De Partie
• Sous Chef
• Jr. Sous Chef
• Chef De Partie (Pastry, Bakery, Butcher, & Hot Kitchen)
• Chef Tournant/First Cook
• Line Cook/Second Cook

Visit https://rclctrac.com to send your application or scan QR code to create an account and send your application.

Royal Caribbean Group and our approved Hiring Partners do not charge any mandatory fees associated with the hiring process.

JOB FAIR - GRAND PALLADIUM HOTELS & RESORTS (Ocho Rios, St. Ann, Jamaica)

GRAND PALLADIUM HOTELS & RESORTS JAMAICA

Job Fair

Location: Ocho Rios, St. Ann 

Hospitality Job Fair!

Ocho Rios Baptist Church - Tuesday, February 20 2024 | 10:00 AM - 3:00 PM

Vacancies:

• Housekeeping Assistant Manager
• Rooms Assistant Maintenance Manager
• Maitre D'
• Housekeeping Supervisor
• Front Office Supervisor
• Sommelier 
• Lifeguard
• Italian Specialty Chef
• Cook 1
• Cook 2
• Bar Porter
• Entertainment Supervisor
• Steward
• I.T. Technician
• Fitness Instructor

Candidates are required to have a copy of their:

• Valid ID
• NIS
• TRN
• Resume
• Food Handler's Permit (food and beverage roles)

For more information, please contact us: (876) 551-8133.

Email: talent.jamaica@palladiumhotelgroup.com

Pastry Chefs (Trelawny, Jamaica) - Ocean Coral Spring/Eden Bay

Ocean Coral Spring/Eden Bay is looking for qualified individuals to fill the post of Pastry Chefs!!!

Requirements:

• Certification and training in the respective fields applied for.

Benefits Include:

• Meals
• Transportation
• Life and Health Insurance
• Career Growth Opportunities
• Job Certification

Email applications to: recruitment.ocs@oceanhotels.net

Event Staff, Chef, etc (Mandeville, Manchester, Jamaica) - JamGolia Place

 

JamGolia Place is seeking to engage full-time and part-time staff who are customer service and target oriented to join its team in delivering high quality service to its guests for the following positions: 

Full-time Jobs

• Guest Support Administrator
• Chef
• Housekeeping

Part-time Jobs

• Event Staff (assisting with decor team)
• Housekeeping

Minimum Requirements:

• Minimum two (2) years experience in the field applied for
• Food handlers permit (Chef)
• Tertiary level training including HEART Certification in the relevant field

Submit your CV and cover letter to admin@jamgoliaplace.com 

Application deadline January 19, 2024.

Location: Mandeville, Manchester, Jamaica.

Part-time Receptionist, Chefs, etc (St. Mary, Jamaica) - Morgan's Cliff

 

Part-time Receptionist needed at Morgans Cliff Hotel, Boscobel, St. Mary for two days weekly.

Must have prior experience and have basic knowledge of the booking System,
Accountant needed,

• Must have Experience and References,

Servers Needed,

• Must-Have Experience

Chefs Needed,

• Must have 3 or more Years of Experience working as a chef,

Send all Applications to morganscliff@gmail.com

Italian Specialty Chef (Green Island, Hanover, Jamaica) - Princess Hotels & Resorts

The successful candidate will be responsible for creating and preparing high-quality Italian cuisine for our customers.

Responsibilities:

• Create and prepare Italian-style dishes, including pastas, sauces, antipasti, and desserts.
• Prepare and cook dishes according to recipes and presentation specifications.
• Monitor food stock and place orders as needed.
• Ensure all food is prepared in a safe and sanitary manner.
• Maintain a clean and organized kitchen.
• Supervise and train other kitchen staff members.
• Monitor food costs and portion control.
• Ensure compliance with health and safety regulations.
• Develop and implement new menu items while keeping abreast of current trends

Minimum Requirements:

• At least 5 years of experience as an Italian chef, preferably in the Caribbean
• Knowledge of Italian cuisine and cooking techniques.
• Ability to work in a fast-paced environment.
• Experience in large all-inclusive property
• Excellent organizational and time management skills.
• Excellent communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Knowledge of food safety and sanitation regulations.
• Culinary degree or certification is preferred.

This is a full-time, position with competitive compensation and benefits. If you are an experienced Italian Specialty Chef looking for an exciting new opportunity, we want to hear from you!

APPLY TO PRINCESS HOTELS AND RESORTS

New Jobs!! Playa Resorts: Hyatt Ziva, Zilara, Hilton Rose Hall, etc (Runaway Bay, St. Ann & Montego Bay (Jamaica)

Are you a passionate, loving and caring individual who is motivated to serve both guests and colleagues?  If you are, can you –

• Imagine working for an international company that encourages employees to strive for personal and professional development.

• Imagine a work environment where humility, respect, integrity, diversity, responsibility and love abide.

• Imagine an environment that offers service that’s smart, thoughtful, spirited, complete and from the heart.

Playa Hotels & Resorts is the leading owner, operator, and developer of prime beach front locations in Mexico and the Caribbean.

Our Jamaica resorts include Hyatt Ziva and Zilara Rose Hall, Hilton Rose Hall, Jewel Grande Montego Bay, and Jewel Paradise Cove.

Hospitality Vacancies Montego Bay and Runaway Bay.

We are seeking passionate and qualified individuals to join our leadership and sales teams:

• Executive Housekeeper
• Restaurant Manager
• Banquet Manager
• Sous Chef
• Chef de Partie
• Restaurant Supervisor
• Housekeeping Supervisor
• Human Resource Generalist
• Quality Coordinator
• Entertainment Coordinator
• Front Office Agent
• IT Technician
• Room Attendant
• Houseman
• Lifeguard
• AC Technician
• Kitchen Technician
• Room Technician
• Plant Room Technician
• Electrician
• Landscaper
• Pastry Cook
• Cook
• Baker
• Server
• Steward

Experience and Educational Requirement:

• Tertiary level education and supporting certification required for leadership positions.
• 2-4 years’ experience in similar position required for leadership positions.
• At least 1 year experience in a similar position desired for line level position.

Critical Competencies Required:

• Stress Tolerance
• Adaptability/Flexibility
• Initiative
• Multi-Tasking
• Detail Oriented
• Time Management
• Planning and Organizing
• Conflict Resolution

All applicants must be able to communicate clearly in English and be flexible to cover a variety of shifts including nights, weekends, and public holidays.

All Playa Hotels & Resorts associates enjoy a competitive salary with great benefits in a fun, family-oriented work environment.

General requirements (when called for the interview)

NIS, TRN, Valid ID (passport, driver's license, voters ID), Valid Food Handlers Permit, Valid Police Record (up to 6 months), Two (2) recent passport size photographs (certified by a JP), Proof of Education/Qualification, Two (2) written references (JP, Min. of Religion, Senior Police Officer, or School Principal).

All applicants must be able to communicate clearly in English and be flexible to cover a variety of shifts including nights, weekends, and public holidays.

If you meet the above criteria, then apply to work in a drug free, safe and secure environment where background checks, police records and proof of COVID-19 vaccination is required for all new hires.

Join our team of professionals who currently enjoy:

• A competitive compensation package
• Full insurance - health, life and personal accident insurance
• Staff transportation pension

Email applications to: jamaicajobs@playaresorts.com

Telephone: (876) 618-3452.

Kindly note that only shortlisted candidates will be contacted.

Resort Executive Chef (Montego Bay, St. James, Jamaica) - Iberostar Hotels & Resorts

Iberostar Inernational in the Caribbean, with hotels in Mexico, Brazil, Dominican Republic, Cuba, and now Jamaica invites applications from qualified candidates to fill the following position:

Resort Executive Chef

The incumbent will oversee the daily operations of restaurant and hotel kitchens. This may include hiring, training, and overseeing kitchen staff, and ensuring a high-quality, cost-effective product, preparing dishes and inventory.

DUTIES AND RESPONSIBILITIES:

• To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
• To participate in the HACCP procedure according to the company’s Food Safety Management standard. To maintain the correct use of the cleaning as you go policy
• To 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.
• To purchase all food and food related products using company nominated suppliers.
• To achieve food budget cost controls, ensuring minimum wastage within the unit.
• To actively participate in the ongoing management and development of menus.
• Stock takes are produced monthly in conjunction with the head chef and carried out in his absence.
• Stock rotation and use by dates for the production of food are followed and food is produced so as not to contribute to wastage.
• All menus are costed accurately

Experience & Qualifications needed:

•  Minimum five (5) years experience in a similar capacity
• Relevant culinary qualifications
• Overseas experience will be an asset 
• Previous experience with cost control, food & labour costs, demonstration cooking, menu development of culinary team
• Ability to speak a second language is a distinct advantage
• Must be eligible to work in Jamaica
• Extensive and sound knowledge of Western and Eastern dishes

Qualified persons are invited to submit their applications to us at: 

Email: careers.rhh.jm@iberostar.com / crhrh11@iberostar.com / crhrh19@iberostar.com

Please note that only shortlisted candidates will be contacted. Thank you!

Banquet Chef (Hanover, Jamaica) - Grand Palladium Resorts

We are seeking to hire a qualified and experienced Banquet Chef who would be primarily responsible for the planning, organizing, controlling and directing the work of the Department.

We are seeking to hire a qualified and experienced Banquet Chef who would be primarily responsible for the planning, organizing, controlling and directing the work of the Department. The Banquet Chef would oversee the food preparation of all banquets events while ensuring superior quality and consistency at all times.

Additionally, the Banquet Chef is responsible for developing new banquet menus, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet function. Also, review the following day's menus and approve the store requisitions for food and supplies needed from various kitchen storerooms.

Duties, Responsibilities and Expectations:

• Review Banquet Event Orders (BEO) on a daily basis and make note of any changes.
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Supervises and coordinates all activities of cooks who are engaged in food preparation.
• Coordinate banquet production and plating with the Executive Chef and Banquet Manager.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
• Effectively communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Assist the hotel's sales or banqueting staff with banquets, parties and other special events.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
• Assist the Executive Chef in banquet menu development and execution.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
• Responsible for managing all day-to-day operations of banquet kitchen.
• Responsible for conducting frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Responsible for maintaining all equipment in proper operational condition.
• Responsible for overseeing the regular cleaning of all equipment used in the banquet kitchen.
• Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepare menu items following recipes in accordance with the hotels operating standards.
• Communicate the kitchen needs with the purchasing and storeroom personnel.
• Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
• Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
• Maintain the productivity level of all banquet cooks and supporting staffs.
• Assist the Executive Chef with banquet menu planning and food purchasing.
• Participate in banquet kitchen employees progress and discipline procedures.
• Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
• Plan and manage food quantities and plating requirements for all banquet functions.
• Maintain food preparation handling and correct storage standards.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and right temperature of all food products.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Identify the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
• Continually enhance the culinary experience of banquet or event guests.
• Perform other duties as assigned by the management.

Qualification and Experience:

• Bachelor’s degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related studies.
• Minimum of five years experience as a Banquet Chef in a high volume banquet kitchen.
• Very good knowledge of food safety, sanitation, food preparation techniques.
• Ability to work flexible hours and days.
• Knowledge of current and updated culinary trends.
• Ability to lead and mentor a large team of culinary professionals.

COMPETENCIES

• Leadership
• Customer Orientation
• Planning & Execution
• Innovation
• Results Orientation
• Improvement, Evolution and Development
• Good supervisory skills
• Excellent interpersonal skills
• Excellent communication skills both verbally and in writing
• Ability to work in a fast- pace, high energy and demanding work environment
• Ability to work under pressure
• Good knowledge of the hotel operations or ability to learn quickly
• Team player with an ability to motivate team members
• Dedicated, hard-working, self – motivated and solution oriented
• Excellent time management skills; ability to prioritize and coordinate details; ability to multi-task and use initiative.
• Ability to work flexible hours and multitask
• Practice safety standards at all times

BENEFITS

• Competitive compensation package
• Management level Accommodation
• Health and Life Insurance
• Pension Plan (Optional)
• Opportunities for training and development

Persons are encouraged to submit their applications by Friday, November 3, 2023.

 Email: talent.jamaica@palladiumhotelgroup.com

We thank all applicants for their interest but only shortlisted candidates who meet the requirements will be contacted.

Pastry Chef (Lucea, Hanover, Jamaica) - Grand Palladium Hotels & Resorts

Grand Palladium Jamaica Resort & Spa

Grand Palladium Lady Hamilton Resort & Spa

Pastry Chef 

We are looking for a creative pastry chef to be responsible for crafting delicious desserts and confectionery, designing menus, and developing new recipes for the pastry section of our Kitchen, while managing a dynamic, talented team to achieve total guest satisfaction through our pastry.

Duties, Responsibilities and Expectations:

• Create and prepare dessert menu items
• Order food supplies for dessert menu items
• Prepare and submit budgets
• Supply pastry, (bread and dessert) to all food and beverage outlets
• Supervise and train the Pastry Team
• Schedule staff task per day
• Research and develop new recipes
• Plate desserts for A La Carte restaurants
• Record shortages and any other relevant issue affecting production
• Check temperature of refrigerators daily
• Check expiry dates of stock
• Conduct inventory
• Ensure maintenance of clean work area at all times
• Maintain cost control
• Extremely high quality standard oriented chef to be able to satisfy local and international traveler guests with high expectation with new exciting products/ingredients to try.
• The Pastry chef needs to be aware of the sourcing for authentic products as it will redefine the success of the restaurant.
• Pastry Chef will ensure that the menu product selection is tailored to our primary target guests, the local residents, hotel guests, international traveler guests including the local expatriate community and obviously pastry lovers.
• Must be well aware of HACCP expectations and ensure high standard of hygiene and work methods are met.
• Pastry Chef will report directly to the Executive Chef.
• Understands purchasing control systems.

Overall Cuisine Style & Approach

• Food approach/execution will be an upscale Pastry style of cuisine. Chefs will use authentic ingredients with a new technique approach with interesting twist of combinations of ingredients, texture and taste. Food will be executed/enhanced by a well seasoned, experienced skilled chef. This cuisine style will be matching with the contemporary interior design of restaurants and bars to satisfy diverse lifestyles.
• The Pastry Chef will be required to come up with his signature, home town, and nostalgia dishes including execution/gimmick in order to create the wow factor. This will provide the guest a moment of an unexpected pleasure.

Qualification and Experience:

• Degree in Culinary Studies or related field
• Must have at least ten years' of experience in creative pastry cuisine
• Must have worked at least 4 years in a 5-star international hotel in the last 10 years of employment in the Caribbean as an Executive Pastry Chef.
• Must have a deep and clear understanding of Pastry style, history, tradition, culture
• Pre-opening experience is definitely a plus

COMPETENCIES

• Leadership
• Customer Orientation
• Planning & Execution
• Innovation
• Results Orientation
• Improvement, Evolution and Development
• Good supervisory skills
• Excellent interpersonal skills
• Excellent communication skills both verbally and in writing
• Ability to work in a fast- pace, high energy and demanding work environment
• Ability to work under pressure
• Good knowledge of the hotel operations or ability to learn quickly
• Team player with an ability to motivate team members
• Dedicated, hard-working, self – motivated and solution oriented
• Excellent time management skills; ability to prioritize and coordinate details; ability to multi-task and use initiative.
• Ability to work flexible hours and multitask
• Practice safety standards at all times

BENEFITS

• Competitive compensation package
• Management level Accommodation
• Health and Life Insurance
• Pension Plan (Optional)
• Opportunities for training and development

Persons are encouraged to submit their applications by Friday, September 1, 2023 to talent.jamaica@palladiumhotelgroup.com

We thank all applicants for their interest but only shortlisted candidates who meet the requirements will be contacted.

Executive Chef (Runaway Bay, St. Ann, Jamaica) - Bahia Principe Luxury Runaway Bay

The Executive Chef will/be:

• Direct oversight of the kitchen operations for the Luxury Hotel.
• Responsible for training and development of all staff ensuring brand standards are adhered to as well as operational standards.
• Teach preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
• Utilize interpersonal and communication skills to lead, influence, and kitchen staff.


• Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
• Provide and supports service behaviors that are above and beyond for customer satisfaction and retention
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
• Determine how food should be presented, and create decorative food displays.
• Recognize superior quality products, presentations and flavour
• Ensure compliance with food handling and sanitation standards.
• Follow proper handling and right temperature of all food products.
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

Skills & Experience

• At least Five (5) Years’ experience in this capacity within a five-start resort
• Extensive food and wine knowledge
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Have an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience
• Strong menu planning, Inventory control and Scheduling

Qualifications Required

• Bachelor’s or master’s Degree in Culinary Arts
• Progressive training in the discipline
• HACCP certified
• Expert in various Specialty meal preparations
• Fluency in Spanish and English is Mandatory 

Email:  recruitmentbpjam@bahia-principe.com