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Asian Chef

The ideal candidate must:

  • Be creative in Menu Planning.
  • Be able to monitor and control food costs
  • Be able to lead, train and motivate junior chefs.
  • Have attained qualifications in the Asian Culinary Arts and Food and Beverage with proven management and leadership abilities.
  • Have sound knowledge of portion control, be able to write recipes, update as well as standardize manuals

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Pastry Chef, Jamaica

The ideal candidate must
• Have at least three years experience
• Have the ability to lead, motivate and work well within a team
• Have the ability to meet deadlines and work well under pressure
• Be flexibility, have Positive work ethics and attitude
• Have the ability to work on own initiative and must be creative
• Possess excellent skills in producing show pieces — including chocolate, pastillage and sugar
• Have good communication skills and must be able to conduct on the job and classroom style training, should be able to train local unqualified staff
• Have buffet design skills
• Be classically trained on basic Pastry skills and recipes

 

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Sous Chef, Cruise Ship

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Job Requirements:
– Knowledge of cruise ship catering operation.
– Knowledge of food preparation, presentation and preservation.
– Basic knowledge of Public Health and Sanitation regulations and procedures.
– Formal degree in food management from a recognized International culinary institution.
– Proof of continuing education translated in certificates or letter of participation in specialized courses.
– Basic command of English language combined with writing skills.
– Ability to train and motivate subordinates.
– Ability to innovate and foster creativity.
– Ability to organize and complete work in accordance to deadlines.

Experience in quality establishments and good knowledge of English are essential.

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Kitchen Steward, Cayman Islands

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To clean, transport and store all china, glassware and silverware. Maintain cleanliness in all kitchen areas and back dock.

Requirements
• Minimum lifting 50 lbs.
• Pushing, pulling, bending, stooping, upward reaching
• Exposure to cleaning chemicals
• Exposure to extreme temperatures
• Prolonged periods of standing and/or walking

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Executive Chef, Cruise Ship

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The Executive Chef’s primary responsibility is the management of all shipboard culinary related operations for either Norwegian Cruise Line or Orient Lines, to ensure that the line’s high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her employees. Is a top professional in the field with a passion for the Culinary arts.

This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.

Education:
• BA/BS 2-3 year Culinary degree or foreign equivalency
• Certificate of completion from a recognized culinary institution
• Advanced Certification in Sanitation and Public Health

Experience:
• Minimum of five years experience as an Executive Chef in a large cruise ship or multi-venue, high volume, luxury hotel or resort.


http://www.caribbeanjobsonline.com/candidate/vacDetails2.asp?vacID=6577

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Commis 1, Cruise Ship

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Responsibilities include (but are not limited to):

• Collaborates with the assigned station-head, usually the Chef de Partie or Sous Chef to review the requirements of the day’s meals and time frames for restaurant service. Takes part in ordering and cost controlling food requisitions to avoid over production and unnecessary food wastage.

• Practices at all times HACCP and onboard sanitation and hygiene standards, in compliance with ship’s international itinerary.

• Knows and operates all equipment according to Company’s standard operating procedures. Adjusts thermostat controls to regulate temperature of refrigerators, ovens, broilers, grills, roasters, steam kettles, etc.

• Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.

http://www.caribbeanjobsonline.com/candidate/vacDetails2.asp?vacID=6465

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Executive Sous Chef, St. Eustatius

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BASIC FUNCTIONS:

• Responsible for the daily operations of the kitchen and provide professional leadership and direction to kitchen personnel.
• Ensure that all recipes, food preparation and presentation, meets restaurant’s specifications and commitment to quality.
• Maintain a safe, ordely and sanitized kitchen by use of proper food handling techniques.

ESSENTIAL FUNCTIONS:
• Prepare daily production list
• Ensure all stations remain stocked before and durine meal period
• Verify that kitchen staff follow all recipe and portion serving correctly
• Keep kitchen, dish and storage areas clean and organized
• Place food and supply orders as directed
• Receive product by verifying invoice and freshness of merchandise
• Train employees to company standards
• Manage staff throughout shift
• Oversee kitchen labour and food cost to budgetary requirements
• Perform additional responsibilities not detailed as requested by Chef at any time

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