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

Waiters, Waitresses, Cooks, etc (Montego Bay, Jamaica) - The Tryall Club

 

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 our property 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.

The expansion of our luxury services has allowed us the opportunity of hiring dedicated, experienced professionals at The Tryall Club in the following positions:

• Waiters/Waitresses
• Stewards
• Range Cooks
• Bartenders
• Hostess

QUALIFICATIONS

• Proficient with computers including Microsoft Office Suite.
• Minimum 2 years experience in position of interest.
• Valid Food Handlers Permit
• Experience within a 5-Star Luxury Organization.
• Excellent interpersonal, customer service and Supervisory skills.
• Have excellent communication skills in oral and written forms.
• Is dedicated to maintaining impeccable levels of service.
• Ability to work in a team environment.
• Excellent organization and time management skills.
• Have positive work ethics and attitude

Note: All applicants are required to provide two references and a valid Police Record.

Candidates who meet the above requirements should submit their applications with resumes no later than February 25, 2025 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.

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

Kitchen Staff - Cook (Montego Bay, Jamaica) - Secrets/Breathless Resorts & Spa

 

JOB OVERVIEW:

A Culinary Cook 3 is responsible for preparing and cooking high-quality food in a kitchen. This role involves working closely with the culinary team to execute dishes with precision, consistency, and speed.

Requirements:

• Food Handlers
• 2 - 3 year experience
• Culinary Education

Skills
Essential:

• Culinary Expertise
• Attention to Detail
• Time Management
• Teamwork and Communication
• Knowledge of Jamaican Ingredients
• Ability to Work Under Pressure

We appreciate all interest; however, ONLY shortlisted candidates will be contacted.

If you have previously applied, there is no need to submit another application.

Email applications to: jobs.sesmb@secretsresorts.com

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.

Restaurants Manager/Maitre D' (Hanover, Jamaica) - Grand Palladium Hotels & Resorts

 

The primary goal of the Restaurants Manager/Maitre D' is to be responsible for the overall atmosphere of all the restaurant outlets (14); supervising and ensuring smooth running of the restaurants ensuring that excellent service quality is delivered and complete adherence to the hotel policy and standards.

Summary of Duties & Responsibilities:

• Direct and delegate tasks to team members in order to ensure guests have a high quality dining experience
• Responsible for the appearance, service standards and on the job day-to-day training of positions such as waiter, hostess and waitresses.
• Oversees and proactively addresses guest queries and complaints and providing the Directors with updates
• Recruits, trains, schedules and supervise restaurant staff
• Maintains stock levels and order supply accordingly
• Proactively strategize with management to ensure maximum seating, staffing needs for the restaurant
• Conduct briefings, evaluations and motivational talks with supervisors and line staff as necessary
• Routinely support other areas of the restaurant when needed, including hosts and waiters
• Maintain cost control procedures
• Conduct inventories as per schedule
• Assist in restaurant opening when necessary
• Liaise between kitchen and restaurant staff
• Communicate with all appropriate departments to ensure proper and accurate service
• Ensure the successful arrangement and execution of special functions or arrangements
• Ensures that all times, all team members are appropriately attired in uniform, name tag and maintain good personal hygiene
• Ensures interactions with guests are courteous, demonstrating excellent customer service the palladium smile, consistently turning guests into fans
• Be fully aware of environmental program and maintain standards accordingly
• Ensures that established sanitation and HACCP procedures are followed
• Be knowledgeable of the company’s fire, hurricane and safety procedures
• Timely prepare relevant reports as per request
• Participates in mandatory training and other departmental and hotel meetings
• Performs any other duties assigned from time to time

COMPETENCIES

• Good management 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 Food Service/ Hospitality Management
• Three (3) - four (4) years experience in related field (Food & Beverage/Restaurant Management)
• Operational experience in a luxury resort
• Supervisory training
• Valid Food Handlers permit

BENEFITS

• Competitive Compensation Package
• Health & Life Insurance
• Pension Plan
• Uniform & Meals
• Staff Transportation
• Accommodation (Conditions Apply)
• Training and Development
• Numerous growth and promotion opportunities

Persons are encouraged to submit their applications by Friday, October 11, 2024 to: talent.jamaica@palladiumhotelgroup.com.

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

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) - 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.

Team Lead - Restaurant (Kingston, Jamaica) - Courtyard by Marriott

 Job Description

Job Number 24089377
Job Category Food and Beverage & Culinary
Location Courtyard Kingston Jamaica, 1 Park Close, Kingston, Jamaica, Jamaica
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Non-Management

POSITION SUMMARY

• Ensure staff is working together as a team to ensure optimum service and that guest needs are met.
• Complete opening and closing duties as necessary, including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Monitor dining rooms for seating availability, service, safety, and well-being of guests.
• Complete work orders for maintenance repairs and submit to appropriate department or contact directly for urgent repairs.
• Report any employee, guest, and/or vendor incidents and accidents to management and Loss Prevention at the time of the incident and/or accident.
• Communicate information to manager/supervisor by documenting pertinent information in appropriate department.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print).
• Visually inspect tools, equipment, or machines (e.g., to identify defects).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces.
• Move up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

Education: Diploma Food & Beverage Management or equivalent.

Related Work Experience: At least 2 years of related work experience.

Team Lead Experience: At least 1 year

License or Certification: Valid food handlers permit

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun.

In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

APPLY ONLINE

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.

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. 

Hostess (Montego Bay, Jamaica) - The Tryall Club

 Experienced Hostess (A La carte Restaurant)

JOB SUMMARY:

The Hostess primary responsibility is to ensure a friendly and efficiently run guest service operation; while creating a warm and welcoming Restaurant atmosphere. Greet guests upon entry to the restaurant, seat them and take initial order (where applicable) if the server is not immediately available. Co-ordinate and oversee the timely delivery of beverage & food in accordance with our Brand Standards. Visually monitor the restaurant and back up Supervisor by offering assistance and service as may be needed


REQUIREMENTS/QUALIFICATIONS:

• Diploma/Certificate in Food & Beverage Services
• Two (2) years work experience in related field.
• Certification in alcohol awareness program.
• Computer training.
• Knowledge of local activities and attractions appropriate for restaurant clientele.
• Excellent interpersonal and customer service skills.
• Excellent written and oral communication skills.
• Excellent time management and organization skills.
• Pleasant outgoing personality, and is dedicated to maintaining impeccable levels of service.
• Ability work in a team environment
• Ability to promote positive relations with all individuals who approach the restaurant and by telephone.
• Able to focus attention on guest needs, remaining calm and courteous.
• Ability to exercise good judgment with difficult guests.
• Good organizational skills.
• Provide clear, pleasant telephone communication with proper grammar.
• Endure abundant physical movement throughout the work areas.
• Able to perform job function with minimal supervision.

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

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

Email: jobs@tryallclub.com

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.

Green Grotto Caves Job Fair! (Discovery Bay, St. Ann, Jamaica)

 Green Grotto Caves 

Discovery Bay, St. Ann

is now hiring for its new restaurant!

June 15, 2023 | 9 AM - 2PM

Vacant positions:

• Chefs/Line Cooks
• Bartenders/Mixologists
• Hostess/Waiters/Waitresses
• Stewards
• Groundsmen
• Public Area Attendants

Qualifications:

• Previous experience in the food service and hospitality industry is required
• Minimum of seven (7) years experience for chefs
• Minimum of two (2) years experience for other applicants

Requirements:

Bring along with you:

• NIS
• TRN
• ID
• Hard copy of your resume
• Qualifications/Certificates
• Two (2) passport sized photos
• Two (2) Recommendation letters

Telephone #:  (876) 523-0279

Job Fair 'Bob Marley's One Love' Restaurant (Montego Bay, Jamaica)

  JOB FAIR ‘Bob Marley’s One Love’ Restaurant

Friday, June 9th, 2023 @ 10 am

Greetings we need you right now!! We are seeking Jamaican visionaries.

‘Bob Marley’s One Love’ is a new restaurant brand inspired by Bob Marley, a global icon and hero of Jamaica. Our mission is to deliver on Bob Marley’s mission and values. Our core promise ‘bringing people together’ through inclusive, exciting, dynamic hospitality venues and experiences. Our aim is to have a positive impact on local and global communities. Through the ‘Bob Marley’s One Love’ foundation we will contribute to social causes that were close to Bob Marley’s heart. The foundation will also raise a voice for social causes, including access to education and economic opportunity.

Bob Marley’s One Love Restaurant is opening doors at the Sangster International Airport in Montego Bay. We are offering employment opportunities like never before! 

Vacancies:

• Executive Chef
• Sous Chef
• Restaurant Manager
• Cooks Level 1, Level 2, and Level 3
• Stewards
• Senior & Junior Food Beverage Servers
• Cocktail Servers
• Retail Sales Associates

Come be a part of this awesome experience!

Interested applicants come to Margaritaville Montego Bay on Friday, June 9, 2023, starting @ 10 am.

Please take the following with you: 

• Contact details for two (2) references 
• Two (2) passport-sized photos and police record if available.

Chefs for Pier One in Montego Bay, Jamaica.

 

We are hiring!

Join our team!

Open positions:

• Full-time Chefs
• Part-time Event Chefs 
• Prep Chefs

Requirements:

Must have:

• At least six (6) months experience in the relevant field
• Have a food handlers' permit

Send your CV to: jobs@pieronejamaica.com

Island Grill needs Team Members (Kingston & St. Andrew, St. Catherine & St. James (Jamaica)

At Island Grill, we are looking for energetic, customer-focused, personable Team Members to join our Team. If you like to learn, enjoy getting to know new people and are outgoing, then you will want to be part of our family.

Being a Team Member at Island Grill is more than just a job. It is an opportunity to meet interesting people, treat our customers to a great hassle-free experience and to develop an exciting career in the food-service industry. Our restaurants are “Only Good Vibes”. Our passion at Island Grill is to take the amazing tastes and flavors of Jamaica to create new exciting dishes, and serve them with warm island hospitality.

So what do our Team Members do?

• Connect with customers to ensure they have a positive hassle free experience
• Help customers order their favourite Island Grill meals
• Prepare great, consistent fresh & high-quality products in accordance with Island Grill’s recipe standards and procedures
• Partner with co-workers and managers in meeting daily targets
• Keep the restaurant clean and looking impeccable by maintaining food safety and sanitation standards
• Coach others to encourage learning, positive feedback & improve performance
• Contribute to restaurant goals for increasing sales and reducing costs

What do you need to become a Team Member?

• At least 3 CXC’s/CSEC subject; It would be an asset to have one of the following: Food & Nutrition, Home Management or Agricultural Science
• HEART/NTA NCTVET Passes in Food Preparation (Level 1 or 2), Commercial Food Preparation Level 2 (Commis Chef), Customer Service, F& B Restaurant Service
• Willingness to work flexible schedules
• Good communication skills (written and verbal)
• Willingness to learn and grow
• Team-oriented

We offer a competitive QSR starting salary, transportation, health insurance, world class training and ample opportunities for advancement. With 16 stores across Jamaica, we are sure to have a location near you.

Come join our team!

Interested persons should submit applications by November 30, 2022 via email: careers@islandgrillja.com

We appreciate and thank all applicants, however; only those shortlisted will be contacted.

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