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

 

Visit Caribbean Jobs Online to apply for this position

 

Sous Chef, Cruise Ship

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.

Visit Caribbean Jobs Online to apply for this position

Caribbean Jobs | Jobs in Barbados | Jobs in Jamaica | Jobs in Trinidad

Executive Sous Chef, St. Eustatius

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

Visit Caribbean Jobs Online to apply for this position

Caribbean Jobs | Jobs in Barbados | Jobs in Jamaica | Jobs in Trinidad

Executive Sous Chef – Trinidad

Are you an energetic, ambitious, open-minded individual with innovative ideas? Are you flexible, proactive and willing to work in a dynamic, fast paced environment? If you are, a vacancy exists in our Kitchen Department for an Executive Sous Chef.

This position is responsible for directing and coordinating the Kitchen Department through the Sous Chefs, Chef de Parties and other kitchen personnel. Along with the Executive Chef, ensures the smooth running of the kitchen operations and maintains excellent standards with regards to food produced for each outlet. Manages the kitchen in the absence of the Executive Chef.

From (Caribbean Jobs Online)

Please visit Caribbean Jobs Online for the most Caribbean Jobs

Executive Chef, Trinidad

This position is concerned with the overall activities of the kitchen operation in coordination with the Senior Assistant Manager of Food and Beverage, Restaurant and Bar Manager, Stewarding Team and the night cleaning contractors.

Job Functions

– Maintains the highest standard of food quality, food presentation, food merchandising, productivity, manning control, food cost and an energy conservation programme.

– Responsible for timely menu planning for conference and banqueting, restaurant and bar, all special events, outside catering and in room dining.

– Maintains effective communication with the other operating departments in the hotel such as Purchasing/ Stores, Maintenance, Accounts and Front Desk.

– Confers with GM on reports and annual budgets.

– Establishes kitchen policy and the continuous kitchen training plan for Sous Chefs, Chef de Panics / Commis / Kitchen Assistants.

From (Hcareers.com)

Please visit Caribbean Jobs Online for Caribbean Jobs