COOK I

Job Summary: The successful candidate will play a key role in enabling us to provide our 5 Star Global Gourmet cuisine to all our guests. He or she will work in the kitchen to assist the Executive and Sous Chefs with their daily tasks.

Responsibilities:

• Ensuring the flow of foods are at the required level of excellence and prepared in a timely manner
• Is adept at culinary methods and techniques to execute assigned station within departmental standards
• Using knife skills to prepare ingredients as assigned and trained to execute
• Following operational requirements, recipes, opening and closing procedures, and health codes according to department standards
• Focusing on the quality of food served as dictated by Sandals standards and executive chef
• Cooking food orders for ala carte menus, employee meals, service staff, and banquet needs promptly and with courtesy, and labels foods accordingly

Qualifications:

• High School Leaving Certificate/Diploma
• Completion of apprenticeship/certification in culinary training from a vocational institute
• Food Handler's Permit
• Three (3) years' experience working in a 4 or 5-star hotel, restaurant or high-volume food service facility