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Job Title: Executive Chef
Location: NORTH -PORT OF SPAIN,WOODBROOK,ST. JAMES, MORVANT
Town / City:
Job Type: Permanent full-time
Responsible for all food production including that used for banquet functions and other outlets.
Develop menus, food purchase specifications and recipes.
Develop and monitor food and labor budget for the department.
Maintain highest professional food quality and sanitation standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES
EXECUTIVE CHEF SUPERVISORY RESPONSIBILITIES
Interview, select, train, supervise, counsel and discipline all employees in the department
Provide, develop, train, and maintain a professional work force
Ensure all services to members are conducted in a highly professional and efficient manner
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
OTHER SKILLS AND ABILITIES
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members and employees.
Working knowledge of various computer software programs.
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
Certificate of completion from trade school. Driver's License.
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