Villa C’est la Vie – Chef (Part-time) deadline July 27th, 2018

Villa C’est la Vie - Chef (Part-time)

Villa C’est la Vie is looking for a capable and creative part-time Chef to help with the organization and running of food and beverage operations of the villa.
The ideal candidate must be a hard-working professional with the ability to produce breakfasts, lunches and evening meals.
Casa Lucia – C’est la Vie – Chef
Report to: Villa Manager

Responsibilities:

  • Prepare Guests' orders according to their preferences
  • Keep up with trends in cooking to ensure guests have a positive experience
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Employ the best food safety practices and act with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
  • Ensure food preparation areas and kitchen are cleaned and sanitized at the end of the shift.
  • Maintain accurate food inventories

Knowledge, Skills & Abilities:

  • Excellent communication and presentation skills
  • Attentive to detail
  • Able to multi-task, prioritize and manage time effectively
  • Must be able to work alone and as part of a team OR within a team
  • Advanced knowledge of culinary, baking and pastry techniques
  • Up-to-date knowledge of cooking techniques and recipes

Qualifications & Experience

  • High school diploma/ GED. (Culinary school diploma preferred)
  • Two years’ experience as a Chef
  • Strong knowledge of proper food handling procedures.
  • Extensive food and wine knowledge and creativity
  • Knowledge of purchasing, ordering, food costing and inventory procedures
Compensation & Benefits
We offer a benefit package that will be influenced by the successful candidate’s qualifications, experience and competence
If you have restaurant industry experience and a passion for food prep and strong customer service, please submit your application and resume on or before July 27th, 2018 to:
Post of Villa Chef “C’est la Vie” Trouya Pointe, Gros Islet P.O. Box GM848

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