Banquet sous chef job luxury 600 rooms Caribbean hotel resort

Banquet Sous Chef job in 600 rooms BERMUDA BanquetBermuda1Caribbean luxury resort

  • $53,000 annual salary
  • relocation allowance up to $3K
  • one bedroom apartment in their A Cove complex
  • one way air ticket
  • 10 days paid vacation
  • 50% discount on F&B and duty meals

the resort has 18 function rooms and more than 25,000 sq. ft. of meeting space. 

  • you must have in depth varied culinary experience including Western and international cuisine at baquets in high end luxury hotels

Expenses:  Medicals, X-Rays, Police Reports, Notarizing documents etc. would be at the expense of the candidate

Additional Notes:

  • Nationalities:  USA, Canada, UK, Caribbean, Australian, South African, European Filipino.  Current combination of Indian, Sri Lankan, Canadian, South African, Mexican, Chinese, Nepal etc.
  • Marital statusDue to Immigration and other challenges, single candidates are best suited to these positions.  Currently our married colleagues with or without dependents choose to not relocate them
  • Age range:  current chefs range in age from mid thirties to mid fifties; our main expectation is that the successful candidates are qualified, experienced, able and energetic!
BE SURE TO READ THE Job Description below before you apply

To APPLY eMail your Resume to Sous Chef recruiter Emmanuel Plaza  emmanuelsplaza@gmail.com or, Caribbean Chef recruiter Modris Reinbergs modris@gmail.com Tel. +1-310-691-2586 or International Chef Recruiter Guada Costillas guada.costillas@gmail.com

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JOB DESCRIPTION

 

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

  • Manage the daily production, preparation and presentation of all food for the Banquet functions
  • Ensure quality and consistency in the production, preparation and presentation of all food items according to hotel recipes and standards
  • Supervise/inspect incoming product
  • Inspect all refrigeration and dry storage for proper handling and rotation
  • Maintain current knowledge of guest feedback; constantly  seek opportunities to follow up on their experience
  • Maintain and enhance the food products through creative menu development and presentation
  • Assist the Executive Chef in the creation, effective costing and implementation of menus
  • Have full knowledge of all menu items, daily features and promotions
  • Manage proper handling and tracking of banquet food returns
  • Maintain harmonious working relationships relevant managers and colleagues
  • Recruit, train, develop and mentor assigned team
  • Conduct daily shift briefings with kitchen colleagues; ensuring all kitchen colleagues are aware of standards & expectations
  • Ensure proper staffing and scheduling in accordance with productivity guidelines
  • Balance operational, administrative and Colleague needs
  • Participate in and/or lead meetings as required
  • Prepare reports summarizing profitability, customer satisfaction etc.
  • Ensure the cleanliness, sanitation and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards, all safety and sanitation policies
  • Assuming additional duties as assigned

Qualifications:

  • Journeyman’s papers or international equivalent required
  • Diploma and/or Certification in a Culinary discipline an asset
  • 6 years experience working in all areas of a hotel kitchen; including 3 years as a Sous Chef or Chef de Cuisine, 3 years in banquets at a large 4 or 5 star hotel,  2 years in a culinary leadership role required
  • Experience in western cuisine is essential (preferably North American)
  • Strong Garde Manger, supervisory and financial management skills and able to provide effective training
  • Excellent communication (verbal and written – excellent English), team, creative, time management, multi- tasking skills and interpersonal skills
  • Effective organization, prioritization, management and problem solving skills
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively as part of a team in a diverse cultural environment
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
  • Computer literate in Microsoft Window applications an asset

end of Banquet Sous Chef job 600 rooms luxury AAA 4 Diamond BERMUDA Caribbean resort hotel.