CHEF

We are seeking a highly skilled and creative Chef to oversee our kitchen operations and deliver exceptional culinary experiences. The Chef will be responsible for menu planning, food preparation, quality control, and supervising kitchen staff to ensure efficiency and consistency.

Key Responsibilities

• Plan and design diverse, seasonal menus to meet customer preferences and business goals.

• Prepare, cook, and present dishes to the highest standard.

• Supervise and train kitchen staff, delegating tasks as necessary to ensure smooth daily operations.

• Maintain inventory, order supplies, and manage food costs effectively to minimize waste.

• Ensure compliance with food safety, hygiene, and sanitation regulations.

• Monitor portion and waste control to maintain profitability.

• Introduce creative culinary techniques and stay updated on food trends.

• Collaborate with management on menu pricing, promotions, and special events.

• Handle customer feedback professionally and make improvements where needed.

• Maintain a clean, organized, and efficient kitchen environment.

Qualifications & Experience

• Minimum 5 years’ experience as a Chef in a professional kitchen (food chain, hotel, catering or high-volume restaurant preferred).

• Formal culinary training or certification from a recognized institution (preferred).

• Strong knowledge of international cuisines, cooking methods, and plating techniques.

• Proven ability to manage kitchen operations, inventory, and staff scheduling.

• Excellent leadership, communication, and organizational skills.

• Ability to work under pressure in a fast-paced environment.

• Must have foodhandlers permit

• Creative flair with a passion for developing new recipes and menu concepts.

Compensation & Benefits

• Annual Salary $4,800,000.00 JMD

• Performance-based bonuses.

• Staff meals and uniform provided.

• Opportunities for career growth and training.