Description
Specialty Chef
Roles & Responsibilities
- Manage the service of all food items for a la carte and/or buffet menus according to hotel recipes and standards
- Manage the decision-making process for improvements in meal offerings
- Coordinate the production of all menu items, daily features, and promotions
- Follow all safety and sanitation policies when handling food and beverage
- Monitor performance of kitchen staff for both properties ensuring they compliance with kitchen and restaurant guidelines and code of conduct
- Ensure all operating standards including food safety and quality are strictly adhered to
- Provide a high level of attention to guest satisfaction and maintain positive relationships with internal and external customers
- Actively manage the display of all food and beverage menu items and current promotions
- Oversee monthly inventories and training of new teammates as required
- Work with the Executive Sous Chef-Complex to continually monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
- Conduct hands-on teaching and training in the kitchen at events, working closely with chefs and cooks, to help with proper food preparation and execution.
- Train and educate teams on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
- Work with Executive chef and Speciality Chefs to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary
- Work with Executive Sous Chef-Complex and Production Chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol.
- Review menu for both complex each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event.
- Work with Pastry chef and Pastry Sous chef to ensure that desserts served are executed properly
- Rotate working in production and going to all venues to monitor quality and consistency and ensure that company standards are being met.
Skills and experience
- Broad knowledge of cooking techniques and food styles to ensure consistency
- Strong interpersonal and problem-solving abilities
- Ability to work well under pressure in a fast-paced environment
- Ability to lead a team with vision and focus
Qualification required
- Bachelor Degree in Culinary Arts
- Specialized training in various Culinary dishes
- International culinary experience is an asset
- Fluency in Spanish will be an asset
Send applications to: hrinfobpjam@bahia-principe.com
Interested Jamaicans must remit a copy of their application to the Director of Tourism Relations, 64 Knutsford Boulevard, Kingston 5 or workpermit@mot.gov.jm. Thank you for your interest, however only shortlisted candidates will be contacted.
