Chef

Job Description

The Chef in a Bahamian hotel or resort is responsible for creating exceptional culinary experiences for local and international guests. The role combines traditional and international cuisines with fresh, tropical, and seafood-based ingredients, ensuring the highest standards of quality, hygiene, and presentation.

Responsibilities

• Food Preparation & Culinary Excellence
• Prepare and cook meals with a focus on Caribbean, Bahamian, and international cuisine.
• Incorporate fresh, locally sourced seafood, fruits, and produce into daily menus.
• Develop creative seasonal and themed menus for tourists and locals.
• Ensure all dishes meet hotel standards in taste, portion, and presentation.
• Kitchen & Staff Management
• Supervise sous chefs, cooks, and kitchen assistants.
• Assign duties and oversee smooth workflow in a fast-paced environment.
• Train staff in cooking techniques, hygiene, and service standards.
• Quality Control & Hygiene
• Enforce food safety regulations and HACCP standards.
• Maintain cleanliness and sanitation of the kitchen and storage areas.
• Monitor portion control to reduce waste and control food cost.
• Inventory & Cost Control
• Manage inventory of ingredients, seafood, and supplies.
• Liaise with local suppliers and fishermen for fresh produce and catch.
• Monitor costs and work within kitchen budgets.
• Guest Interaction
• Participate in live cooking, chef’s tables, and special events.
• Gather guest feedback to continuously improve dining experiences.
• Create signature dishes that reflect Bahamian hospitality.

Requirements

• Culinary Diploma/Degree or professional culinary training.
• 3–5 years of experience as a Chef (hotel/resort experience preferred).
• Strong knowledge of Caribbean and international cuisine.
• Food safety and sanitation certification.
• Excellent leadership and organizational skills.
• Ability to thrive in a busy, multicultural hospitality environment.
• Flexibility to work shifts, weekends, and holidays.

Benefits