Cook (Indonesian Cuisine) Job Hiring in Saint Vincent And The Grenadines for Blue Lagoon Hotel and Marina Ltd.

Career Opportunities in Saint Vincent And The Grenadines!

Job Vacancy: Cook (Indonesian Cuisine)
Employer/Company: Blue Lagoon Hotel and Marina Ltd.
DMW Registration / Accreditation No.: 10448623
Job Location: Saint Vincent And The Grenadines

Cook (Indonesian Cuisine)

Qualifications:

• Has a proven track of delivering passion and innovation in creating high-level quality of Indonesian Cuisine, which is sustainable and is recognized in the market.
• Has a strong business acumen with a strong sense of competition in the business, wants to win attitude, and is ahead with the trend.
• Have excellent customer service skills that differentiate the guest experience beyond extraordinary.
• Has strong leadership skills with an acute sense of good judgment and swift performance improvement.
• Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
• Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable
• Able to work independently or as a team in a fast-paced environment with minimum supervision

Responsibilities:

• Set up workstation with the required mise en place, tools, equipment and supplies according to standards
• Transport supplies from the storeroom and stock in designated areas
• Fabricate meat, fish and fowl for menu items
• Maintain the organization, cleanliness and sanitation of work areas and equipment
• Assist in controlling inventory and managing stocks
• Meet with Executive Chef/Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities.
• Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
• Take physical inventory of specified food items for daily inventory and production charts according to department standards.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Understanding of Indonesian cuisine and bahasa is mandatory

Requirements:

• Update and detailed Resume in Word format or PDF with a picture
• Employment Certificate
• Training Certificate
• Passport Copy

Walk-in applicants can visit us at:
Questcore Inc.
Address: Unit 701-702, Pryce Center Building, 1179 Chino Roces Avenue corner Bagtikan St., San Antonio Village, Makati

Employer Overview:

Welcome to the enchanting world of the Blue Lagoon Hotel in St. Vincent and the Grenadines, where luxury meets paradise. Our hotel in St. Vincent, the Blue Lagoon Hotel, is your premier boutique destination, offering unparalleled 5-star service infused with the warm embrace of Vincentian hospitality.

Discover a haven of tranquility where the azure waters of the Blue Lagoon meet the powdery sands of St. Vincent’s coastline. Our hotel, aptly named after this natural wonder, provides a remarkable experience that goes beyond the ordinary.

Indulge in the ultimate getaway with a myriad of on-site amenities. Savor exquisite cuisine at our world-class restaurant, stock up on essentials at the convenient mini-mart, relish a cup of coffee at our charming café

For Manpower Pooling Only
Beware of Illegal Recruiters
No Fees to be Collected During Application Process
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Cook (Indonesian Cuisine) Job Hiring in Saint Vincent And The Grenadines for Blue Lagoon Hotel and Marina Ltd.

Qualifications:

Has a proven track of delivering passion and innovation in creating high-level quality of Indonesian Cuisine, which is sustainable and is recognized in the market.
Has a strong business acumen with a strong sense of competition in the business, wants to win attitude, and is ahead with the trend.
Have excellent customer service skills that differentiate the guest experience beyond extraordinary.
Has strong leadership skills with an acute sense of good judgment and swift performance improvement.
Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable
Able to work independently or as a team in a fast-paced environment with minimum supervision

Responsibilities:

Set up workstation with the required mise en place, tools, equipment and supplies according to standards
Transport supplies from the storeroom and stock in designated areas
Fabricate meat, fish and fowl for menu items
Maintain the organization, cleanliness and sanitation of work areas and equipment
Assist in controlling inventory and managing stocks
Meet with Executive Chef/Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities.
Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
Take physical inventory of specified food items for daily inventory and production charts according to department standards.
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Suggest new recipe/products which may improve quality of food or lower food cost
Check the maintenance of all kitchen equipment
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