Kitchen Staff (Montego Bay, Jamaica) - Ocean Coral Spring/Eden Bay

 

Ocean Coral Spring | Ocean Eden Bay is seeking qualified candidates to fill the following kitchen positions:

Available Positions:

Cooks

Chef de Partie

Pastry Cooks

Bakers

Requirements:

• Valid ID
• TRN
• NIS
• Valid Food Handlers Permit

When applying, please include your full name and the position you are applying for in the subject line of your email.

Email: recruitment.ocs@oceanhotels.net

Only shortlisted candidates will be contacted.

Executive Chef (Negril, Westmoreland, Jamaica) - Azul Beach Resort (KMS Jamaica Limited)

 To manage the appropriate operation of the Culinary Department, verifying all details concerning presentation, quality of the food, and aspects of the kitchen department.

RESPONSIBILITIES:

GENERAL:

• To wear a clean, complete uniform, according to the standard.
• To participate in the shift’s briefing.

DAILY RESPONSIBILITIES:

• To monitor the attendance and punctuality of the staff, as well as their cleanliness and personal hygiene.
• To organize and distribute all kitchen work
• To propose and update, in coordination with the Food and Beverage Manager, the menus for the outlets of the Hotel, based on the popularity of dishes and the search for new gastronomic proposals.
• To prepare the requested special Menus, as well to develop the various recipes and verify their preparation.
• To direct and oversee the preparation and seasoning of dishes prepared in the various kitchens, guaranteeing the fulfillment of the conditions imposed by the recipe book and the food presentation standard.
• To personally prepare some dishes when appropriate.
• To supervise the reception of products and make sure that the appropriate rotation of raw materials is carried out in storerooms and Walk Ins.
• To monitor the appropriate administration of provisions and raw materials, making orders as necessary and setting minimum and maximum stock amounts for the storage room and each consumer center.
• To oversee the set up and decoration of food displays in outlets and special events.
• To monitor all activities performed by the Steward Area.
• To maintain daily communication with the Chief Steward and the Food and Beverage Manager carrying out operation tours of all outlets.
• To carry out and coordinate quality tests.
• To control everything related to the culinary department including days off, shifts, schedules, vacation times, special permits, disciplinary sanctions, productivity control of his staff, education and promotion.
• To make sure that the operation flows according to the Hygienic Food Handling program procedures.
• To control the cost of foodstuffs, never neglecting the quality of products used in preparation.
• To monitor that the preventative and corrective maintenance operation s activities are carried out on the facilities and equipment in the kitchens.
• To supervise monthly inventories.
• To prepare Culinary Annual Operations Budget, in coordination with the Food and Beverage Manager.
• To conduct bi-annual performance evaluations established by the Vice-president for Food and Beverage Operations.

QUALITY RESPONSIBILITY:

• Respect the established procedures.
• To work according to the philosophy of the Karisma Hotel.
• To always uphold professional ethics.

DECISION-MAKING AUTHORITY:

• That corresponding to operations.

WORK CONDITIONS:

• Computer.
• Telephone line.
• Email.
• Radio.
• Kitchen equipment.

JOB PROFILE:

Academic education:

• Technical degree.

Experience:

• Minimum five (5) years as an Executive Sous Chef or Executive Chef at Grand Tourism or 5 Stars Hotels.

SKILLS:

• Discipline.
• Creativity.
• Politeness.
• Service.
• Honesty.
• Availability.
• Strategic: Business culture, commitment to the organization, planning.
• Directive: Decision-making, personnel development, organization, teamwork, ability to delegate.
• Service: Customer-oriented, attention to detail, concerned about order and quality.
• Social: Leadership, objectivity, negotiation, communication, collaboration, control during critical situations.
• Productive: Control, efficacy, and able to work under pressure.
• Intellectual: Analysis, synthesis, attention, abstract and numeric reasoning, comprehension, and high oral and written communication.

KNOWLEDGE:

• International Cuisine, bakery, food display decoration, diet and nutrition, costs, Food and Beverages Services, Enology.
• Hygienic Handling of Food and Beverages Program, departmental procedures.
• Microsoft Office.
• Able to work with software
• Able to work with hardware (computer).
• Able to use General Office Equipment.
• Fluent spoken and written English.

TRAINING:

• Induction to the company.
• Induction to job position.
• And any other duties assigned.

N.B: Applicants must have experience in the position being applied for. Email: hireme@azulbeachresorts.com

Sous Chef (Negril, Westmoreland, Jamaica) - Blue Diamond Resorts

 About the job Sous Chef

Are you a passionate and talented chef with a love for the culinary arts? We're looking for a dynamic Sous Chef to join our kitchen team!

Key Responsibilities:

• Assist the Head Chef in daily kitchen operations
• Oversee food preparation and ensure high-quality presentation
• Help create innovative menus and ensure consistency in all dishes
• Manage kitchen staff, training, and scheduling
• Maintain health, safety, and hygiene standards in the kitchen
• Monitor inventory, food costs, and ensure efficient kitchen operations

Qualifications:

• Proven experience as a Sous Chef or in a similar role
• Strong knowledge of cooking techniques and culinary trends
• Ability to lead and motivate a team in a fast-paced environment
• Excellent organizational and time management skills
• Passion for delivering exceptional dining experiences

APPLY ONLINE

Restaurant Staff: Cooks, Chefs, etc (Ocho Rios, St. Ann, Jamaica) - Moon Palace Jamaica

 

We are looking for you! 

Current Vacancies:

• Oriental Specialty Chef
• Indian Specialty Chef
• Kitchen Supervisor
• Cook
• Baker
• Buffet Runners
• Steward (Male)

Contact: recruitmentMPJ@palaceresorts.com

Telephone: (876) 464-5000.

Executive Sous Chef (Montego Bay, Jamaica) - Secrets/Breathless Resorts & Spa

 

The Executive Sous Chef is responsible for managing the kitchen and its staff, ensuring the quality and proper preparation of all menu items, and maintaining food safety standards. They oversee food purchasing, menu development, and ensure that food and labor costs remain within budget.

JOB OVERVIEW:

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 labor costs.

Qualifications:

Essential:

• High school diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.
• Five (5) Years experience in a similar position at a 4-5 star hotel or restaurant.
• Ability to work all stations in kitchen.
• Food handling certificate.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations.
• Ability to provide legible communication.
• Knowledge of food cost controls.

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily specials and offer feedback to Sous Chefs.
• Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.
• Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist Banquets department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labour costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff signs out.
• Foster and promote a cooperative working climate, maximizing productivity and employee moral.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labour costs.
• Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.
• Document pertinent information in the logbook and follow up on items notated during other shifts.
• Successful completion of the training/certification process.

Email resumes and application letters to: jobs.sesmb@secretsresorts.com

We appreciate all interest; however, ONLY shortlisted candidates will be contacted.
If you have previously applied, there is no need to submit another application.

Executive Chef (Westmoreland, Jamaica) - Beaches Negril

“Dream Big with Us

Join us in our mission to create Caribbean moments and memories that inspire people, their families and our global community to dream bigger and live more prosperous, sustainable and fulfilling lives.”

EXECUTIVE SOUS CHEF

The Executive Sous Chef is responsible for all culinary activities for the restaurant. This position will oversee all operations in the kitchen, train personnel, plan menus, oversee product purchasing, and manage the budget.
He or she will ensure that quality culinary dishes are served on schedule to exceed the guests' expectations continually.
Specific Requirements/Duties of the Position Include:

• Designing new recipes, planning menus, and selecting plate presentation.
• Ability to maintain a level head while delegating multiple kitchen tasks simultaneously.
• Strong hands-on knowledge of various international cuisines.
• Setting departmental targets and objectives, work schedules, budgets, policies and procedures.
• Maintaining international food hygiene standards required for food quality, storage, and preparation areas.
• Maintaining impeccable personal hygiene as well as high work and safety standards.
• The ability to work quickly and efficiently with a well-developed sense of taste and smell.
• Developing formal training plans and conducting on-the-job training sessions for kitchen employees
• Strong leadership qualities, ability to spot problems and resolve them quickly and efficiently,

Qualifications and Experience:

• Graduate of an internationally recognised culinary institution or technical/vocational training school.
• A minimum of five years’ experience as Executive Chef in an international first-class hotel/resort.
• Knowledge of volume production and ability to maintain the highest quality standards.
• Working knowledge of Food Safety and International Health Regulations.
• International experience would be an asset.

If successful, a clean police record will be required. Interested persons should submit their applications by February 24, 2025 with curriculum vitae via email to:

The Recruitment and Compliance Specialist
Beaches Negril

Email: bngrecruit@grp.sandals.com

NB: We thank all applicants for their interest, but only shortlisted candidates 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.

About Us

One of Jamaica's largest 5-star hotel located in Lucea, Jamaica, with other resorts in Mexico, Dominican Republic, Brazil, Spain and Italy. We were named as the Top Employer in Latin America & Jamaica for three consecutive years; 2021, 2022 & 2023.

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

The right candidate will possess:

• Extremely high quality standard oriented chef to be able to satisfy local and international traveler guests with high expectations with new exciting products/ingredients to try.
• 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.
• Knowledge of HACCP expectations and ensure high standard of hygiene and work methods are met.
• Understands and has knowledge of 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
• Excellent leadership and communication skills
• The ability to work in a high-demand environment
• Excellent time management skills; ability to prioritize and coordinate details; ability to multi-task and use initiative
• The ability to work flexible hours

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
• Robust learning and development programs
• Monthly Staff Engagement Activities
• Accommodations (conditions apply)
• Health and Life Insurance
• Meals
• Uniforms
• Paid leave entitlement
• Medical and Life insurance 

Persons are encouraged to submit their applications by Friday, January 31, 2025 to talent.jamaica@palladiumhotelgroup.com

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

Reggae Legends Estate Now Hiring Kitchen Staff: Chefs, Stewards (Kingston, Jamaica)

 

Exciting Opportunities Await!
Join the Reggae Legends Estate family as we expand our talented team!

We’re hiring for:

• Head Chef
• Assistant Chef
• Kitchen Steward

Take your culinary career to new heights in a luxurious setting surrounded by breathtaking views and unforgettable experiences.

Apply now and be part of our journey to create magic on every plate!

APPLY HERE

Hospitality Jobs @ Grand Palladium Resorts Jamaica (Hanover, Jamaica)

 Multiple Vacancies! 

Join a team that works from the heart and turns guests into fans!

About Us

One of Jamaica's largest 5-star hotel located in Lucea, Jamaica, with other resorts in Mexico, Dominican Republic, Brazil, Spain and Italy. We were named as the Top Employer in Latin America & Jamaica for three consecutive years; 2021, 2022 & 2023.

We are looking for suitable applicants to fill the following vacancies:

Maintenance

• Pool Technician
• Kitchen Technician
• AC/Refrigerator Technician
• Laundry Technician
• Electromechanic Technician

Dining Room

• Hostess

Stewarding

• Steward

Kitchen

• Cook 1 & 2

Bar:

• Bartender
• Bar Porter

Public Area

• Public Area Attendant

Front Desk

• Receptionist

Laundry:

• Laundry Attendant
• Washer

Front Desk 

• Receptionist
• Bellman

Security

• Lifeguard

You will enjoy these benefits when you work with us:

Palladium Perks

• Competitive compensation package
• Monthly staff engagement activities
• Robust learning & development programs
• Uniforms
• Paid leave entitlement
• Medical & life insurance
• Transportation
• Meals
• Accommodation (Conditions apply)

Kindly submit your application by Friday, December 6, 2024. Whilst we appreciate your application, only shortlisted applicants will be contacted.

Persons are encouraged to submit their applications to: talent.jamaica@palladiumhotelgroup.com.

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

Assistant Chef (Discovery Bay, St. Ann, Jamaica)

 Job title: Assistant Chef

Industry: Restaurant/Food & Beverage

Job type: Permanent-full-time

Location: Discovery Bay, St. Ann, Jamaica

Description:

An established restaurant in Discovery Bay, St. Ann is looking to recruit an Assistant Chef. He/she will assist with preparing and serving food, as well as perform general housekeeping.

Duties: 

• Food preparation
• Cooking delicious meals
• Serving food in containers
• Making sure work area is kept clean

Qualifications:

• Knowledge of food preparation
• Valid and up to date food handler's permit
• Experience in the food industry would be an asset
• Age range: 25 to 35 years old

Salary: $21,000 weekly. 

How to apply:

Telephone: (876) 336-8266 

Email resumes to: dbayjob@gmail.com

Deadline for applications is November 30, 2024.

Executive Pastry Chef (Montego Bay, Jamaica) - Ocean Coral Spring/Eden Bay

 

We are seeking an experienced and innovative Executive Pastry Chef to lead our pastry department. The ideal candidate will be responsible for overseeing all aspects of pastry production, ensuring the highest quality in preparation, presentation, and flavor. This role requires a creative professional with strong leadership skills to manage and inspire a team, contributing to outstanding guest satisfaction.

Key Responsibilities:

Pastry Production Management:

• Direct and supervise the production of all pastry and dessert items.
• Ensure consistent preparation of innovative and creative pastries of the highest quality.
• Collaborate on menu development with the Executive Chef and management team.

Inventory and Cost Control:

• Establish systems to monitor the use of raw materials, ensuring efficient consumption.
• Manage inventory levels and conduct regular stock assessments.
• Approve kitchen requisitions based on inventory needs, event schedules, and customer demand.

Team Leadership and Development:

• Coordinate with Human Resources for the recruitment and selection of pastry staff.
• Train, mentor, and evaluate pastry team members to foster professional growth.
• Schedule staff shifts and manage time-off requests, maintaining optimal staffing levels.

Quality Assurance and Compliance:

• Maintain high standards of hygiene and sanitation in the pastry kitchen.
• Ensure compliance with all food safety regulations and company policies.
• Oversee the cleaning and maintenance of kitchen equipment.

Collaboration and Communication:

• Work closely with the Food and Beverage Manager and Purchasing Manager to set purchasing standards.
• Participate in event planning and execution, providing pastry expertise for banquets and special occasions.
• Communicate effectively with staff and management to ensure smooth kitchen operations.

Additional Responsibilities:

• Uphold a high sense of responsibility, honesty, and objectivity in all tasks.
• Perform other related duties as assigned to support the overall success of the establishment.

Qualifications:

Education:

• Diploma or Degree in Culinary Arts, Pastry Arts, or a related discipline.

Experience:

• Minimum of 10 years in a senior pastry leadership role.
• At least 4 years of experience in multi-outlet kitchens with strong operational knowledge.

Skills and Abilities:

• Proactive and self-motivated with excellent time management skills.
• Strong decision-making abilities and attention to detail.
• Exceptional creativity and passion for pastry arts.
• Ability to maintain high standards and set professional benchmarks.
• Excellent interpersonal and communication skills.
• Ability to build strong relationships with guests and colleagues.
• Strategic thinking with the ability to innovate and adapt.
• High level of confidentiality and professionalism in all duties.

All Interested applicants are welcome to apply however only shortlisted candidates will be contacted.

Email: recruitment.ocs@oceanhotels.net

Complex Pastry Chef (St. Ann, Jamaica) - Bahia Principe

 

Oversight of pastry operations of both properties under the direction of the Executive Chef Complex as it relates to planning, Training and development of culinary arts, pastry presentation as well as establishing the objectives and priorities to align with the objective of the resort complex.

• Direct Oversight of the pastry operations for both properties ( Luxury & Grand).
• Demonstrates ability to proactively prioritize company needs and effectively manage resources.
• Ensures compliance with food handling and sanitation standards.
• Oversee all aspects of the daily operation of pastry the production areas.
• Ensure proper grooming and hygiene standards are in place for all pastry staffs. 
• Acts as a mentor for all pastry staff, coaching and encouraging creativity and productivity.
• Displays Leadership in Guest hospitality, Exemplifies excellent customer satisfaction and retention.
• Ensure compliance with requisition procedures.
• Maintain food preparation standards and correct storing of food items.
• Delegates task appropriately to supervisors and other subordinates to promote meeting goals and objectives.
• Maintains purchasing and receiving standards for all food items.
• Increase revenue and reduce product waste.
• Maintain a detailed record of supplies, and ensures all food item are checked and in order before presented to the guest.
• Build a good rapport with the pastry staff and the guest.

Email resumes to:  recruitmentbpjam@bahia-principe.com

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.

Front Desk, Housekeeping, etc (Mandeville, Manchester, Jamaica) - JamGolia Place

 JamGolia Place is seeking to engage full 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:

1. Front Desk Administrator
2. Housekeeping
3. Chef

Front Desk Administrator

Qualifications and Experience:

• Minimum Associate degree in Hospitality & Tourism Management
• Prior administrative experience
• Excellent computer skills
• Minimum of two (2) years experience in the Hospitality industry
• Excellent customer service skills
• Desire to be proactive and create a positive experience for others 
• Pay attention to detail 

Housekeeping

Qualifications & Experience:

• Certificate in Housekeeping Level 1 and 2
• Minimum of two (2) years experience in the Hospitality industry
• Excellent customer service skills
• Pay attention to detail

Chef

Qualifications & Experience:

• Food Handler's Permit (not expired)
• Certificate (Assoc, degree or HEART Level 3)
• Excellent food and hygiene knowledge 
• At least three (3) years experience in a busy hotel/restaurants
• Good food presentation skills

Application deadline is October 4, 2024. 

Send your CV to admin@jamgoliaplace.com

Culinary Job Fair | Grand Palladium Hotels & Resorts | Negril, Jamaica

 

CULINARY JOB FAIR 

At the Boardwalk Village - Norman Manley Boulevard, Negril, Westmoreland (NCB Plaza)

Date & Time: August 29, 2024 from 9 AM to 3 PM.

Vacancies:

• Pastry Chef
• Assistant Pastry Chef
• Sous Chef
• Chef de Partie
• Cook 1
• Cook 2
• Baker 
• Butcher

Requirements:

• Copy of ID
• TRN
• NIS
• Food Handler's Permit
• Copy of Qualifications/Certificates

 

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

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

SOUS CHEF

SUMMARY

The leading luxury Golf and Villa Club is currently seeking an experienced and boundaryless Sous Chef to be a part of our Food and Beverage Restaurant team. The Sous Chef will be 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 for all restaurants/events.

Qualifications and Requirements:

1. Diploma or Culinary Certificate in Food & Beverage Management
2. Five (5) years of Supervisory experience in related field
3. Food handling certificate.
4. Knowledge of food cost controls.
5. Must have the ability to interact with diverse groups of clients.
6. Must possess the ability to manage, train and motivate staff.
7. Must be customer service oriented.
8. Excellent communication skills in oral and written forms
9. Have positive work ethics and attitude.
10. Effective organization and time management skills
11. Must have experience with budgeting, forecasting and other cost analysis.
12. Computer literacy 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 (Zoom Video Call)

Candidates who meet the above requirements should submit their applications with resumes no later than August 25, 2024.

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

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.

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).

• Bar Manager
• Waitresses/Waiters
• Kids Club Manager
• Assistant Entertainment Manager
• Assistant F&B Manager
• Assistant Laundry Manager
• Reservations Agent
• Telephone Supervisor
• Telephone Operator

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

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

 

The Sous Chef assists with managing and overseeing operations in the kitchen as well as the kitchen staff of an outlet. He/She plans menus and liaises with suppliers and controls the budget. He/She ensures the quality of kitchen operations is maintained at all times.

Summary of Duties & Responsibilities:

• Provide support to the Executive Sous Chef
• Source authentic cuisine based products
• Menu design
• Preparation of meals
• Creation of signature dish or dishes
• Ensure restaurants operate efficiently and at a high standard
• Maintain Cost Control Procedures
• Assist with the purchasing of Food items
• Control Manning
• Schedule employees
• Ensure HACCP standards and other health and safety regulations are maintained
• Maintain high culinary standards
• Ensure standard operating procedures are maintained
• Recruit, train and motivate staff

COMPETENCIES

• 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

QUALIFICATIONS & EXPERIENCE

• Bachelor’s degree in culinary science or relevant field.
• A minimum of 3 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.

BENEFITS

• Competitive Compensation Package
• Health & Life Insurance
• Pension Plan

Persons are encouraged to submit their applications by Friday, July 5, 2024 to: talent.jamaica@palladiumhotelgroup.com.

We thank all applicants for their interest but only shortlisted candidates will be contacted.

Chefs de Partie, etc (Southampton, Bermuda) - The Reefs Resort & Club

We are looking for a friendly, dynamic individual to join and enhance The Reefs’ team, who are able to offer outstanding customer service and are flexible to work split shifts, weekends and public holidays.

Chefs de Partie

We require well-trained professionals with at least two years’ experience in a hotel or restaurant to work in our kitchens. Applicants must have completed an education in the culinary arts and have gained experience in all areas of food preparation, cooking and presentation.

Requirements:

• Fluency in English, both verbal and non-verbal.
• Provide legible communication, comprehend and follow recipes and expand/condense recipes.

Other Vacancies:

• Beauty Therapist
• Kitchen Porter (Full-time seasonal - April to November)

If you are vibrant, possess lots of energy, are willing to go the extra mile and meet the minimum requirements – please apply.

The Reefs, like other establishments in Bermuda has a ‘Drugs and Alcohol Don’t Work Here Policy’ and is an equal opportunity employer.

Send a copy of your resume and/or a completed application to gmadminasst@thereefs.bm, stop by to apply in person or get started by clicking the link below.

APPLY NOW

JOB FAIR | Bahia Principe Hotels & Resorts Now Hiring | Runaway Bay, St. Ann, Jamaica

 

JOB FAIR
WE WANT YOU! 

If you've ever dreamed of contributing to the tourism sector and providing excellent guest service, now is your chance! We are actively seeking enthusiastic individuals to join our team:

Monday, June 24, 2024 

Kitchen:

• Chefs/Cooks
• Stewards
• Kitchen Supervisor
• Chef de Partie 
• Pastry Chef

Housekeeping:

• Room Attendants
• Housemen

Public Area:

• Public Area Attendants

Bars & Restaurants:

• Waiters/Waitresses
• Bartenders
• Bar Supervisors
• Restaurant Manager

Tuesday, June 25, 2024 

Maintenance:

• Room Technicians
• Welders
• Electricians
• Pool Attendants

Common Areas:

• Drivers
• Landscapers
• Recycling Officers

Entertainment:

• Dancers
• Coordinators

Perks:

• Competitive salary and benefits package
• Opportunities for career growth and development
• A supportive and inclusive work environment

Requirements:

To be considered, interested individuals must provide the following:

• Updated resume
• Two (2) passport sized photos

Location: Holiday Haven Resorts, Runaway Bay, St. Ann @ 9:00 a.m. to 3:00 p.m.

Don't miss this opportunity:

Be a part of our prestigious organization and make a difference in the world of hospitality. Seize the opportunity to shape the future of Guest Experiences with Bahia Principe Hotels and Resorts.