Executive Pastry Chef (Trelawny, Jamaica) - Excellence Oyster Bay

 Interested Jamaicans are to remit a copy of their application to the Ministry of Tourism at workpermit@mot.gov.jm or to the Director of Tourism Relations, 64 Knutsford Boulevard, Kingston 5.

Executive Pastry Chef

The successful applicants will be responsible for ensuring the smooth operation of the hotel’s pastry output by optimizing the use of materials and manpower, thereby maximizing revenue and exceeding guest expectation.

Applicants should satisfy the following:

• Demonstrated knowledge of baking, chocolate work and all related pastry operations.
• Effective verbal and written communication skills.
• Be proactive, self-motivated and ready to work long hours
• Must be able to maintain food quality and ensure overall guest satisfaction.
• Must have excellent knowledge of modern and innovative culinary trends.
• Must maintain high standards of sanitation and hygiene throughout the kitchen.
• Must possess strong technical skills with the ability to train within the discipline
• Must be able to maximize the productivity and morale of the department, and consistently maintain discipline following hotel guidelines and local legislation.

Qualification and Experience

• Degree from a Culinary institution or equivalent technical certification
• 3-5 years’ experience as Pastry Chef in a 5 - star resort.
• International experience and or All-Inclusive Resort experience would be a distinct advantage
• Computer literate with computer applications and software i.e. Microsoft Office Suite.
• Fluency in Spanish is mandatory.
• Third language is an asset.

Email: selection1.xob@excellenceresorts.com / selection.xob@excellenceresorts.com

Kindly note that Interested Jamaicans are required to remit a copy of their application to the Ministry of Tourism at workpermit@mot.gov.jm or to the Director of Tourism Relations, 64 Knutsford Boulevard, Kingston 5, Jamaica.

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.

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

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!

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