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

Purchasing Agent (Montego Bay, Jamaica) - Grand Decameron Montego Beach

Grand Decameron is seeking dedicated and detail-oriented professionals to join our team! We have exciting opportunities available for the following positions:

Purchasing Agent

Location: Montego Bay

Job Type: Full-Time

Key Responsibilities:

• Source and procure goods and services to support hotel operations.
• Negotiate contracts and pricing with vendors.
• Monitor inventory levels and ensure timely restocking.
• Maintain accurate purchasing records and supplier agreements.
• Collaborate with department heads to determine purchasing needs.

Requirements:

• Bachelor’s degree in business, Supply Chain, or related field (preferred).
• Two (2+) years of experience in purchasing or procurement.
• Strong negotiation and organizational skills.
• Proficiency in Microsoft Office and procurement software.

Please send resume to:  humanresources.clubcaribbean@decameron.com /

recruitment.montego@decameron.com

Front Desk Supervisor (Montego Bay, Jamaica) - Ocean Coral Spring

Ocean Coral Spring Eden Bay is seeking to fill the position of Front Desk Supervisor.

Ocean Coral Spring & Eden Bay is currently seeking a qualified and dedicated Front Desk Supervisor to join our team.

Job Responsibilities & Duties:

• Ensure compliance with hotel standards across all Front Office operations, fostering unity and adherence within the team.
• Supervise daily operations to optimize resource allocation and maintain efficiency.
• Conduct regular briefings emphasizing exceptional customer service and efficient check-in processes.
• Review nightly shift reports to ensure completeness and follow up on pending tasks.
• Program keys accurately for daily arrivals according to room assignments.
• Manage reservations, including handling no-shows and ensuring room availability for expected arrivals.
• Support new team members through effective training and personal supervision during their integration.
• Direct, coach, and resolve issues among team members to uphold operational quality and guest satisfaction.

Minimum Requirements:

• Minimum Experience: 1 year in a front desk supervisory role or a similar position within the hospitality industry
• Education: A high school diploma or equivalent; a degree in hospitality management or a related field is preferred but not required.
• Customer Service Skills: At least 2 years of experience in a customer-facing role, demonstrating a strong commitment to guest satisfaction.
• Team Leadership: Proven experience in supervising and managing a team in a fast-paced environment, including delegating tasks, providing training, and handling staff scheduling.
• Communication Skills: Excellent verbal and written communication skills, with the ability to interact effectively with guests, staff, and management.
• Problem-Solving Abilities: Strong problem-solving skills, with the ability to resolve guest complaints efficiently and professionally.
• Cash Handling & Reporting: Experience in handling financial transactions, including cash, credit cards, and end-of-day reconciliations.
• Availability: Flexibility to work shifts, including evenings, weekends, and holidays as needed.

Other Requirements:

• ID, TRN, NIS & Birth Certificate
• Police record
• 2 passport size photograph signed and stamped by Justice of the Peace.
• Medical Certificate

H10 Hotels is a globally recognized hospitality brand, renowned for offering premium accommodations, outstanding service, and unique guest experiences. With over 65 hotels in prime locations across the world, H10 is committed to providing exceptional quality, comfort, and personalized care. We foster a dynamic and inclusive work environment, where our employees are valued and empowered to grow. At H10 Hotels, we believe that our success stems from the passion and dedication of our team. Join us and be a part of an innovative brand that continues to lead in the world of hospitality.

All Candidates are welcome to apply however shortlisted candidates will be contacted.

Please type the position that you are applying for in the subject line to recruitment.ocs@oceanhotels.net

Airdesk Agent (St. Mary, Jamaica) - Sandals Resorts International

 

 Greet guests immediately with a friendly and sincere welcome. Use a positive and clear speaking voice, listen to understand requests, respond with appropriate action and provide accurate information

The Caribbean’s leading Luxury-Included® chain offers an exciting opportunity for enthusiastic persons to join our team. Come share with us an exciting Caribbean journey as:

AIRDESK AGENT - ST MARY

The successful applicant will be responsible for meeting and greeting guests upon arrival at the Sandals Airport Desk. He or she will also be in charge of coordinating guest transfers and completing all hotel pre-check-in procedures.

Specific Requirements/Duties of the Position Include:

• Being the first point of contact for all arriving Sandals guests to the Airdesk
• Ensuring the accurate tagging of all arriving guest luggage and preparation for transfer
• Liaising with dispatching agents to coordinate timely transfer for departing guest
• Resolving guest complaints
• Ensuring that the Airport Desk is kept at established standards and ready for guest arrivals
• Providing guests with information relevant to their booking on the island.

Qualifications and Experience:

• A high school diploma or qualification/certification in any other related discipline.
• Minimum three years’ work experience in a similar or comparative position.
• Team Jamaica certified
• Computer literate with computer applications and software, i.e., Windows/Excel/Access/Outlook.

If successful, a clean police record will be required. Interested persons should submit their applications by February 27, 2025.

The Corporate Recruiter
Sandals Resorts International
Email: recruitsri@grp.sandals.com


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

Hotel vacancies: Houseman, etc (St. Ann, Jamaica) - Moon Palace Jamaica

Want to work for one of the top hotels in Jamaica?

Moon Palace Jamaica is looking for YOU to fill one of the following vacancies:

• Public Relations Concierge
• Houseman
• Public Area Supervisor
• Play Room Coordinator
• Public Area Attendant (Night Shift)
• Entertainment Coordinator
• Laundry Attendant (Male)

NB: We thank all applicants for their interest but only short-listed candidates will be contacted.

Applicants MUST have prior experience in the area for which they apply.

Contact us: 

Email: recruitmentmpj@palaceresorts.com

Telephone: (876) 464-5000.

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.

Administrative Assistant (Kingston, Jamaica) - Bureau of Standards Jamaica

 

Job Title: Administrative Assistant - Finance and Accounts Division

Summary for Position:
The Administrative Assistant is responsible for the effective discharging of the general administrative and secretarial functions of the assigned area to ensure its smooth and efficient operation.
Major Duties and Responsibility:

• Manage mail and messenger services, prepare correspondences and schedule appointments.
• Maintain records including circulars for easy retrieval by regularly filing of documents including electronically.
• Draft responses to incoming mail and proofread all outgoing responses for accuracy.
• Screen incoming calls and respond independently when necessary.
• Compose and prepare confidential correspondences, reports and other documents.
• Create and maintain database and spread-sheet files as per request
• Set up and coordinate department meetings and other meetings as directed
• Perform secretarial and administrative support for the efficient operation of Committees and Divisional meetings as assigned.
• Assist with the preparation of monthly and other reports (e.g. financial), as requested
• Prepare and submit the Division’s Attendance Register and annual Vacation Leave Roster
• Assist in the implementation of the Documented Environmental Plan
• Maintain the activities embodied in the Organization’s Quality Policy.
• Procure stationery and other office supplies
• Assist with the implementation of team-building activities
• Perform any other related duties as requested
• Minimum Educational Requirements:
• Diploma in Business Administration or Certified Professional Secretary Designation
• Graduate of a Secretarial school with typewriting at 50 wpm and shorthand/speed writing 80 wpm
• Intermediate or advanced literacy of Microsoft Office Suite (Word, Excel, PowerPoint)
• General knowledge of accounting principles and procedures.

Experience:

• Minimum of two (2) years experience in a similar position.
• Knowledge, Skills and Abilities:
• Working knowledge of Public Bodies Management & Accountability Act (PBMA), GOJ Procurement Guidelines and the Financial Administration and Audit Act (FAA)
• Excellent interpersonal, human relations and communication skills
• Excellent customer service attitude
• Good minutes and report writing skills
• Good analytical skills, stress management and decision-making skills
• Good planning and organizational skills
• Highly confidential and works on their own initiative

Applications must be submitted no later than 4 March 2025 at 4:00 p.m. by email to:

Manager, Human Resource Management & Development

Bureau of Standards Jamaica
6 Winchester Road
Kingston 10

Email: HRMD@bsj.org.jm

Please note that while we appreciate all applications, only shortlisted applicants will be contacted.

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.

Front Desk Associate (Montego Bay, Jamaica) - Unique Vacations Limited

 Answer calls in a professional and timely manner and route to appropriate departments or take and deliver messages. Arrange transfers for employees and visitors.  

 

The worldwide representative for Sandals and Beaches Resorts is seeking highly motivated individuals with experience working in a fast-paced, customer service environment to fill the post of:

FRONT DESK ASSOCIATE


The ideal candidate will be primarily accountable for handling the main switchboard for the Call Center, welcoming visitors and maintaining the lobby area in a clean and orderly manner. He /she will also assist the Human Resources and Administrative team with light clerical duties.