Head Chef - Montego Bay
Head Chef - Montego Bay
- Location: Jamaica
- Sector: Culinary Arts and Kitchen, Event Planning and Management, Food and Beverage Service
- Permanent
- Posted: 09 Oct 2025
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Summary
You lead the kitchen to achieve the highest standards of food production. Responsible for the creation and maintenance of a strong and customer-focused, performance driven culture with focus upon culinary excellence and cleanliness in the workplace.
About the role
Responsibilities
To provide a high standard of food production in the interests of our customers.
Excellent practical cooking skills.
To ensure the kitchen is managed efficiently and professionally.
Strong leadership and communication skills.
Creativity – menu planning & presentation.
To maximize gross profit, this will include the effective management of staff levels and payroll costs.
To order, store and manage all food items to minimize waste.
Food cost and purchasing skills.
Knowledge of A La Carte and catering service.
To develop staff in achieving consistently high standards of food production and cleanliness in the workplace and to encourage a continual improvement process.
Guide food preparation and collaborate with executive chef.
Produce high quality plates, including both design and taste.
Oversee and supervise kitchen staff.
Inventory management of supplies.
Keep kitchen clean and comply with food safety standards.
Schedule staff shifts and submit weekly payroll.
Assist in training new employees.
Monitor and maintain kitchen equipment.
Knowledge and ability to operate all stations in the kitchen (pantry, range etc.)
Solve problems that arise and seize control of issues in the kitchen.
Key Selection Criteria
Requirements
Strong knowledge of cooking methods, kitchen equipment and best practices.
Good understanding of Microsoft Office Suite and restaurant software programmes.
Teamwork oriented with outstanding leadership abilities.
Problem solving ability.
Excellent time management skills.
Ability to multitask.
Excellent communication & Interpersonal skills.
Availability to work long hours, shifts and any day of the week.
Education & Experience
High School Diploma
Culinary degree or certificate from a recognized institution
NCTVET Certification
A minimum of 5 years’ experience in a similar capacity
Safe food handling certificate.
Reporting Relationship
Reports directly to: Executive Chef and/or Directors
How to apply
Submit your application to the link provided below.