Front Desk Agents, Room Attendants, etc (Montego Bay, Jamaica) - Grand Decameron Montego Beach & Decameron Cornwall Beach

 

Decameron Montego Beach and Cornwall Beach is a luxurios resort located in St. James, offering stunning views and exceptional guest experiences. We are seeking talented and enthusiatic candidates to join our team in the following positions:

• Front Desk Agents
• Room Attendants
• Waiters/Waitresses
• Public Area Attendants
• Stewards
• Bartenders
• Cooks

Why Join Us?

We offer a range of benefits to support and reward our team members, including:

• Permanent status upon employment
• Life Insurance
• Pension Plan
• Perfect Attendance Bonus
• Referral Bonus
• Opportunities for Growth and Career Advancement

Requirements:
To be considered for these positions, applicants must provide the following:

• Valid ID
• Tax Registration Number (TRN)
• National Insurance Scheme (NIS) card
• Police Record
• Food Handler’s Permit (where applicable)
• Birth Certificate
• Relevant Qualifications
• Ideal Candidates Should Have:
• A passion for delivering exceptional service.
• Strong teamwork and communication skills.
• Flexibility to work in a fast-paced environment.
• Experience in the hospitality industry (preferred but not required for all positions).

Come join our team and be apart of creating unforgettable experiences for our guest. We can’t wait to welcome you to our team!

Please send resume to: recruitment.montego@decameron.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

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.

Job Fair | Grand Palladium Hotels & Resorts: Recruitment Drive (Hanover, Jamaica)

Have fun while you get hired! #PalladiumTalent #WorkFromTheHeart

2-Day Walk-In Interviews! Dates: Wednesday, February 5th and Thursday, February 6th, 2025.

Time: 10AM-3PM

Venue: Grand Palladium, Point, Lucea.

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.

Interviews for each department will only be done on the specified date:

Wednesday, February 5th

Maintenance

• Kitchen Technicians
• Laundry Technicians
• Electromechanics

Security

• In-house Security Officers
• Lifeguards

Travel Club

• Bellmen
• Contract Agents

Thursday, February 6th

Kitchen

• Sous Chefs
• Chef de Parties
• Bakery Chef de Partie
• Cooks 1& 2
• Butchers/Meat Cutters

Stewarding

• Stewards
• Stewarding Supervisors

Dining Room

• Restaurant Supervisors
• Premium Service Agents
• Wine Sommelier

Venue: Grand Palladium, Point, Lucea

Time: 10AM-3PM

*Documents required: Resume, Food Handler's Permit (F&B roles)

BENEFITS

• Competitive Compensation Package
• Health & Life Insurance
• Pension Plan
• Uniform & Meals
• Accommodation (Conditions Apply)
• Opportunities for Learning and Development 

Email: talent.jamaica@palladiumhotelgroup.com

Please place the position applied for in the subject of the email.

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 (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.

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

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

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

Sous Chef 

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

The following non-management positions are also available:

• Baker
• Reservations Agent

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

The Director of Human Resources and Training

Round Hill Hotel and Villas

P.O. Box 64, Montego Bay

Email: hr@roundhill.com

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

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

Requirements:

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

Other job openings:

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

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

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

Phone 1 (441) 238-0222 ext 228

Please include two employment and character references

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

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