Canteen Supervisor & Chef De Cuisine

Manage kitchen operations or staff meal service at Royalton Blue Waters, ensuring quality, efficiency, and food safety.

Job Title: Canteen Supervisor

Location: Royalton Blue Waters & Hideaway at Royalton Blue Waters, Falmouth, Trelawny

Department: Food & Beverage

Reports to: Executive Chef

Job Summary:

The Canteen Supervisor oversees the daily operations of the employee canteen, ensuring high-quality meals are prepared and served, maintaining cleanliness, and managing canteen staff. The role requires excellent organizational skills and a focus on food safety and employee satisfaction.

Key Responsibilities:

• Supervise canteen staff to ensure efficient operations and timely meal service. 
• Monitor food quality, portion control, and presentation to meet established standards.
• Ensure proper food storage, sanitation, and hygiene practices. 
• Manage canteen inventory, including ordering supplies and monitoring usage.
• Maintain cleanliness and organization of the canteen and kitchen areas. 
• Handle employee feedback and address any concerns regarding canteen services. 
• Prepare daily reports on food consumption, inventory, and staff performance.
• Ensure compliance with health and safety regulations.

Requirements:

• 2+ years of experience in a supervisory role in food service.
• Strong knowledge of food safety and hygiene standards.
• Excellent leadership and communication skills.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Flexibility to work shifts, including weekends and holidays.

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Job Title: Chef De Cuisine

Location: Royalton Blue Waters & Hideaway at Royalton Blue Waters, Falmouth, Trelawny

Department: Food & Beverage

Reports to: Executive Chef

Job Summary:

The Chef De Cuisine is responsible for managing kitchen operations, ensuring culinary excellence, and delivering high-quality dishes to guests. This role involves menu development, staff management, and maintaining the highest standards of food safety and hygiene.

Key Responsibilities:

• Lead kitchen operations, ensuring timely preparation and delivery of meals.
• Develop and update menus, incorporating guest preferences and seasonal ingredients.
• Supervise and train kitchen staff to maintain consistency in food quality and presentation.
• Monitor inventory and coordinate with purchasing to ensure adequate stock levels.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Oversee portion control and minimize food wastage.
• Handle guest feedback and implement improvements where necessary.
• Collaborate with the Executive Chef on special events and promotions.

Requirements:

• Minimum 5 years of experience in a senior culinary role, preferably in a luxury resort.
• Strong knowledge of international cuisine and culinary techniques.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure and in a fast-paced environment.
• Flexibility to work shifts, including weekends and holidays.
• Culinary certification or degree is preferred.