Hospitality Attendant

Attendant

Salary: TTD $4,000.00 / month
Key Duties and Responsibilities

1. Prepare and serve refreshments including the preparation of snacks such as sandwiches.
2. Serve tea/coffee to managers and executives daily who request service.
3. Order and manage the receipt and distribution of food/snack boxes/other from providers.
4. Recommend providers  and  ensure  food  safety  standards  are  in  place  by  any  new providers prior to placing any significant orders.
5. Check and receive references from/for any new providers recommended for use.
6. Set up tea/coffee stations for meetings and other internal events as directed.
7. Place and receive orders from stores for supplies required on a regular basis.
8. Prepare purchase requests for all items being ordered and follow up with such requests to ensure items are correctly delivered in good time for use.
9. Place orders in advance for internal activities including national events (check catering numbers with HR).
10. Manage the facilities in the kitchen areas, including the maintenance of a hygienic environment, washing of cutlery, crockery and other kitchen wares, cleaning counters, tables, refrigerators, and microwave ovens.
11. Manage supplies and equipment, meeting room and other facilities, to ensure the proper provision of refreshments.
12. Monitor refreshment supplies to ensure that projected requirements can be met.
13. Monitor cutlery, crockery, refrigerators and other kitchen wares and equipment to ensure cleanliness, security, safety and proper functioning.
14. Maintain an accurate register of all related equipment including kitchen wares, crockery, etc. in the kitchen and storage areas.
15. Maintain the cleanliness of the kitchen areas at all times.
16. Proactively and regularly interact with your designated supervisor concerning meeting schedules.

Qualifications and Experience

• Three or more CSEC/CXC/GCE O’ Levels, including English and Mathematics.
• Minimum of five (5) years providing hospitality services such as preparing and serving light refreshments and snack preparation in a formal environment.
• Any equivalent  combination  of  knowledge,  skills  and  abilities,  qualifications  and experience.

Job Title: HOSPITALITY ATTENDANT

Division: Corporate Communications

Department: Office of the Executive Officer, Corporate Communications

Reports to: Executive Officer-Corporate Communications

Supervises: N/A



Job Summary

To provide refreshments and related hospitality services to participants at meetings and events.

The incumbent may be required to work after normal working hours and occasionally on

holidays and will be required to be proactive, with minimum supervision in performing the

above duties.



Key Duties and Responsibilities

1. Prepare and serve refreshments including the preparation of snacks such as sandwiches.

2. Serve tea/coffee to managers and executives daily who request service.

3. Order and manage the receipt and distribution of food/snack boxes/other from providers.

4. Recommend providers and ensure food safety standards are in place by any new

providers prior to placing any significant orders.

5. Check and receive references from/for any new providers recommended for use.

6. Set up tea/coffee stations for meetings and other internal events as directed.

7. Place and receive orders from stores for supplies required on a regular basis.

8. Prepare purchase requests for all items being ordered and follow up with such requests to

ensure items are correctly delivered in good time for use.

9. Place orders in advance for internal activities including national events (check catering

numbers with HR).

10. Manage the facilities in the kitchen areas, including the maintenance of a hygienic

environment, washing of cutlery, crockery and other kitchen wares, cleaning counters,

tables, refrigerators, and microwave ovens.

11. Manage supplies and equipment, meeting room and other facilities, to ensure the proper

provision of refreshments.

12. Monitor refreshment supplies to ensure that projected requirements can be met.

13. Monitor cutlery, crockery, refrigerators and other kitchen wares and equipment to ensure

cleanliness, security, safety and proper functioning.

14. Maintain an accurate register of all related equipment including kitchen wares, crockery,

etc. in the kitchen and storage areas.

15. Maintain the cleanliness of the kitchen areas at all times.

16. Proactively and regularly interact with your designated supervisor concerning meeting

schedules.





Revised: September 2025

17. Procure the required supplies in a timely manner on approval from supervisor or other

designated officer.

18. Advise on appropriate supplies and wares and equipment and assist in identifying and

procuring from suppliers.

19. Ensure that no electrical equipment is used for food purposes in the kitchens/building by

staff other than microwave ovens and refrigerators.

20. Comply with the HSE policy & procedures of the Authority and cooperate with

workplace health and safety measures and initiatives.

21. Take reasonable care for own safety and the safety of others and report all accidents,

injuries, near misses and hazards to Manager/Supervisor.

22. Performing other related duties, as may be required from time to time.

Qualifications and Experience

• Three or more CSEC/CXC/GCE O’ Levels, including English and Mathematics.

• Minimum of five (5) years providing hospitality services such as preparing and serving

light refreshments and snack preparation in a formal environment.

• Any equivalent combination of knowledge, skills and abilities, qualifications and

experience.

Required Knowledge Skills and Abilities

• Ability to present a positive impression of self and organization through attire and

behavior.

• Ability to work with minimum supervision

• Proactive in planning and managing work.

• Culinary skills in preparing and serving refreshments

• Hygiene and cleanliness in kitchen and meeting areas

• Inventory management and supply procurement

• Equipment maintenance and safety

• Communication and coordination with supervisors.

• Adherence to health and safety standards.