POSITION IDENTIFICATION 
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Job Title: Head Chef
Department: Hospitality Â
Job Purpose:
Under the general direction of the F&B Chief Operating Officer or his/her delegate, and within the restaurant policies and procedures, provides functional assistance and direction to the kitchen operation including the Stewarding operation with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food production which meets customers and guests’ expectations
Reporting Relationship: Reporting to F&B Chief Operating OfficerÂ
Essential Duties and Responsibilities
- Manage all functions of the Food Production to achieve optimum quality level of food production sanitation and profit
- Coordinates functions and activities with other department heads as appropriate
- Oversees special events and special food promotions
- Develops and writes standard recipes
- Develops new dishes and products
- Takes steps to ensure that outstanding culinary technical skills are maintained
- Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to the Kitchen operations accordingly
- Plans and organises with the Operations Manager successful Food and Beverage activities in the restaurant and overseas and coordinates pricing and preparation of menus by taking into consideration different factors such as the local market requirement, the competition, the trends and the availability of Food products in the market
- Controls and analyses on an ongoing basis the sales, costs, food issuance quality and presentation of the food, the equipment and kitchen cleanliness and guest satisfaction
- Conducts interviewing, hiring, performance evaluation, coaching, counselling and taking disciplinary actions to ensure the appropriate productivity and efficiency of the Kitchen team, and consults with the Operations Manager and the Human Resources Manager as appropriate in the performance of the mentioned above duties
- Conducts daily briefings and other meetings as needed
- Develops and maintains operation manuals for all Food Production
- Assists the Supply and Chain Manager in selecting products and establishing specifications
- Maintains updated and accurate costing of all dishes prepared and sold in the restaurant outlet
- Sets Food Production and Stewarding goals and develops strategies, procedures and policies
- Monitors local competitors and makes sure about the trend in the culinary section
- Demonstrates understanding and awareness of all company policies and procedures relating to health, hygiene and fire life safety
- Performs related duties and other projects as assigned by the management
Marginal Functions
- In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions and additional duties when necessary are assigned
- Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position
- Ability to read, analyse, 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 to managers, clients, customers, and ownership
- Ability to apply mathematical operations to such tasks as frequency distribution, analysis of variance, correlation techniques, sampling theory, and factor analysis
Qualifications: Education, Knowledge, Training & Work Experience
- Education: Bachelor’s Degree in Hospitality Management or Culinary Degree
- Skills: Microsoft Office Tools
- Experience: At least 8–10 years of related experience in the same position
- Competencies:
- Influencing/Persuasiveness
- Cultural Awareness
- Customer Service Orientation
- Problem-Solving/Decision Making
- Planning/Organising
- Adaptability/Flexibility
- Creativity/Innovation
- Developing others
- Drive for Results Team Orientation
Salary: Commensurate with qualifications and related job experience
Application deadline: Please submit your application along with Curriculum Vitae and the names and contact of 2 professional references no later than close of business on 15 June 2024.
Applications should be addressed to:
The Administrative/Human Resources Manager
Joyau Des Caraibes Ltd
Silk Cotton 1
Ballast Ground
St George
Email: [email protected]
POSITION IDENTIFICATION
Job Title: Sous Chef
Department: Hospitality
Job Purpose:
Under the general direction of the Head Chef or his/her delegate, and within the restaurant policies and procedures, assists in the direction of all aspects of the Food Production and Stewarding operations. Prepares and serves a range of menu items that meet customers’ expectations, whilst supervising junior members of the Kitchen Brigade.
Reporting Relationship: Reporting to Head Chef
Essential Duties and Responsibilities
- Assumes the duties and responsibilities of the Head Chef in his/her absence
- Assists the Head Chef in the management of the day-to-day operation of the Food Production and Stewarding sections and informs the Head Chef of major decisions taken in his/her absence
- Controls and analyses, on an ongoing basis, the sales, costs, issuance of food, quality and presentation and the cleanliness of the equipment and kitchen in order to ensure high guest satisfaction
- Assists the Head Chef in developing menus
- Assists the Head Chef in developing and maintaining updated operations manuals for all Food Production and Stewarding sections
- Assists the Head Chef in planning and organising successful food activities
- Conducts daily briefings and other meetings as needed
- Assists the Head Chef in maintaining updated and accurate costing of all dishes prepared and sold in the food operation
- Assists the Head Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
- Assists the Head Chef in determining the minimum and maximum stocks of all food, materials and equipment
- Provides direction to the Kitchen helpers, including Section Heads, Chef de Parties, Demi Chef de Partie, Commis and Stewards
- Prepares in advance food material and equipment needed for the service
- Assists the Head Chef in setting standards of all food and equipment purchases
- Keeps aware of trends, systems, practices and equipment in Food through site visits
- Assists Section Heads in performing schedules
- Demonstrates understanding and awareness of all company policies and procedures relating to health, hygiene and fire life safety
- Performs related duties and other projects as assigned
Qualifications: Education, Knowledge, Training & Work Experience
- Education: Hospitality Management Degree or Culinary degree HACCP Certificate
- Skills: Microsoft Office Tools
- Experience: At least 4–5 years of related experience in the same position
- Competencies:
- Influencing/Persuasiveness
- Cultural Awareness
- Customer Service Orientation
- Problem-Solving/Decision
- Making Planning/Organising
- Adaptability/Flexibility
- Creativity/Innovation
- Developing others Drive for Results Team Orientation
Salary: Commensurate with qualifications and related job experience
Application deadline: Please submit your application along with Curriculum Vitae and the names and contact of 2 professional references no later than close of business on 15 June 2024.
Applications should be addressed to:
The Administrative/Human Resources Manager
Joyau Des Caraibes Ltd
Silk Cotton 1
Ballast Ground
St George
Email: [email protected]
POSITION IDENTIFICATION 
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Job Title: Operations Manager
Department: Hospitality Â
Job Purpose: Under the general direction of the VP operation or his/her Delegate, and within the Kitchen and restaurant policies and procedures, is responsible to coordinate and oversee the organisation’s operations in locally and internationally. Should formulate strategy, improving performance, increase quality of customer service and implement best practices across all levels.
Essential Duties and Responsibilities
- Ensures all operations are carried on in an appropriate and cost-effective way
- Improves operational management systems, processes and best practices
- Formulate strategic and operational objectives
- Examines financial data and use them to improve profitability
- Manages budgets and forecasts
- Recruits, trains and supervises staff
- Makes sure to deliver an effective loss prevention scheme
- Sustains continuous improvement by consistently and proactively reviewing processes, identifying discrepancies, finding solutions, and gathering feedback on effectiveness
- Attains corporate goals for profitability by generating innovative business strategies
- Ensures strict compliance with all relevant Hygiene and Safety legislation and requirements
- Develops SOP’s and audits the staff performance
- Maintains strong focus on training, scheduling, performance management, and employee development to improve performance
- Coordinates daily Front and Back of the House restaurant operations
- Delivers superior service and maximises customer satisfaction. Responds efficiently and accurately to customers complaints
- Controls purchases and inventory with the coordination of the Finance team, negotiating prices and contracts with the coordination of the supply chain manager and other section heads
- Estimates future needs for goods, kitchen utensils and cleaning products
- Maintains and improves the restaurant’s brand
- Controls operational costs and identify measures to cut waste
- Creates and analyses detailed financial reports on weekly, monthly and annual basis
- Coordinates with the social media to promote the brand in the local community through word- of-mouth, social media and other platforms
- Demonstrates creativity and checks market trends
- Performs related duties and other projects as assigned
Reporting Relationship: Reporting to F&B Chief Operating Officer
Marginal Functions
- In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions and additional duties when necessary are assigned
- Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position
- Ability to read, analyse, 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 to managers, clients, customers, and ownership
- Ability to apply mathematical operations to such tasks as frequency distribution, analysis of variance, correlation techniques, sampling theory, and factor analysis
Qualifications: Education, Knowledge, Training & Work Experience
- Education: Bachelor’s Degree in Hospitality Management / or equivalent
- Skills:
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the brand and the Company
- Organisational abilities
- Proficient in the use of Microsoft Office Tools, Micros, Omega, squirrel, BIM and other P.O.S systems Excellent writing and speaking skills
- Financial knowledge
- Fluent in a Foreign Language is a benefit
- Experience: At least 10–12 years of related experience in the same related field
- Competencies:
- Influencing/Persuasiveness
- Cultural Awareness
- Customer Service Orientation
- Problem-Solving/ Decision Making
- Planning/ Organising
- Adaptability/Flexibility
- Creativity/Innovation
- Developing others
- Drive for Results
- Team Orientation
Salary: Commensurate with qualifications and related job experience
Application deadline: Please submit your application along with Curriculum Vitae and the names and contact of 2 professional references no later than close of business on 15 June 2024.
Applications should be addressed to:
The Administrative/Human Resources Manager
Joyau Des Caraibes Ltd
Silk Cotton 1
Ballast Ground
St George
Email: [email protected]
POSITION IDENTIFICATION 
Â
Job Title:Â Assistant Operations Manager
Department: Hospitality Â
Job Purpose:Â The Assistant Operations Manager plays a vital role in supporting the Operations Manager in overseeing and coordinating day-to-day operational activities within the organisation. This position requires strong organisational, communication, and leadership skills to ensure smooth and efficient operations across departments.
Essential Duties and Responsibilities
- Front-of-House Management: Assist in managing front-of-house operations and ensuring excellent customer service standards are maintained
- Staff Supervision: Support the Operations Manager in supervising staff, and ensuring adherence to company policies and procedures, and providing training and coaching as needed
- Inventory and Supply Management: Assist in monitoring inventory levels and placing orders with vendors and ensuring timely deliveries while minimising waste and controlling costs
- Quality Control: Collaborate with the necessary departments to ensure quality standards, oversee and address any concerns regarding prompt service
- Health and Safety Compliance: Ensure compliance with health and safety regulations and sanitation standards, conducting regular inspections of the restaurant premises, equipment, and facilities, and addressing any issues promptly
- Customer Satisfaction: Work closely with the front-of-house team to ensure exceptional customer experiences, handle customer inquiries and complaints professionally, and implement measures to enhance customer satisfaction and loyalty
- Financial Management: Assist in managing restaurant budgets, tracking expenses, and analyzing financial reports to identify opportunities for cost savings and revenue growth
- Shift Management: Support the Operations Manager in scheduling and staffing for shifts, assigning duties, and overseeing the smooth flow of operations during peak hours
- Training and Development: Assist in training new hires on restaurant policies, procedures, and service standards, and provide ongoing coaching and feedback to staff to enhance their performance and skills
- Promotions and Marketing: Collaborate with the marketing team to implement promotional activities, special events, and marketing initiatives to attract customers and drive sales
- Vendor and Supplier Relationships: Manage relationships with vendors and suppliers, negotiate contracts, and ensure the timely delivery of high-quality ingredients and supplies at competitive price
Reporting Relationship: Reporting to Operations Manager
Qualifications: Education, Knowledge, Training & Work Experience
- Education: Bachelor’s Degree in Hospitality Management/or equivalent
- Skills:
- Previous experience in the position or similar role with a strong understanding of operations
- Excellent communication, leadership, interpersonal skills
- Ability to multitask, prioritise tasks, and work effectively in s a fast-paced environment
- Proficient in the use of Microsoft Office Tools, Micros, Omega, squirrel, BIM and other POS systems
- Excellent writing and speaking skills
- Financial knowledge
- Fluent in a Foreign Language is a benefit
- Experience: At least 4-5 years of related experience in the same related field
- Competencies:
- Influencing/Persuasiveness
- Cultural Awareness
- Customer Service Orientation
- Problem-Solving/ Decision Making
- Planning/Organising
- Adaptability/Flexibility
- Creativity/Innovation
- Developing others
- Drive for Results
- Team Orientation
Salary: Commensurate with qualifications and related job experience
Application deadline: Please submit your application along with Curriculum Vitae and the names and contact of 2 professional references no later than close of business on 15 June 2024.
Applications should be addressed to:
The Administrative/Human Resources Manager
Joyau Des Caraibes Ltd
Silk Cotton 1
Ballast Ground
St George
Email: [email protected]
POSITION IDENTIFICATION 
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Job Title: Supply Chain Manager
Department: Finance Â
Job Purpose: The Supply Chain Manager oversees all aspects of the supply chain, including procurement, logistics, inventory management, and distribution, to ensure the efficient flow of goods and services from suppliers to customers. This role requires strategic planning, strong leadership, and analytical skills to optimise processes, reduce costs, and enhance overall supply chain performance.
Requirements:Â
Essential Duties and Responsibilities
- Develop and implement strategic plans and objectives for the organisational goals and objectives including strategies, inventory management and distribution networks
- Manages department staff in the: planning, sourcing, delivery, warehousing, and return of goods
- Manages costs, personnel productivity, inventory levels, data accuracy and warehouse demand
- Manage the procurement process, including sourcing suppliers, negotiating contracts, selecting vendors based on quality, cost and delivery requirements
- Ensure the availability of materials and services to meet the operational needs
- Oversee inventory level, stock count and demand planning to optimise inventory turnover
- Coordinate transportation, warehousing and distribution activities to ensure timely delivery of goods while minimising transportation costs and optimising logistics processes
- Establish and maintain relationships with suppliers and vendors, including managing performance, resolving issues and implement continuous improvement initiatives
- Implement quality assurance measures and standards throughout the supply chain, including audits, inspections and compliance
- Identify potential risk and vulnerabilities in the supply chain, such as disruptions in supply, geopolitical issues, natural disasters and develop contingency plans and mitigation strategies
- Collaborate with other departments with the company to ensure alignment of supply chain activities
Reporting Relationship: Reporting to Chief Accountant
Marginal Functions
- Manages department staff in the: planning, sourcing, delivery, warehousing, and return of goods and product
- Manages labour costs, personnel productivity, inventory levels, data accuracy and warehouse demand.
- Monitors component shortage status and back-order resolution with staff
- Holds regular Procurement meetings with department staff to review backorders, ageing report, purchase orders, production schedules and ETAs
- Collects relevant data on productivity and customer demand to improve supply chain process
- Tracks product flow and studies the movement of goods to identify gaps in efficiency
- Analyses demand trends, inventory usage, scrap, waste and identifies and quantifies potential problems
- Ensures accurate item master and Bill of Material
- Helps achieve inventory level objectives and fill rates
- Determines material requirements and creates job orders for purchasing
- Compiles, creates and maintains databases and detailed records
- May assist in developing and implementing software solutions
- Provides regular updates and status reports to management
- Ensures the appropriate import/export compliance procedures are followed by employees, service providers and freight forwarders
- Performs other supply chain/purchasing/inventory control duties as assigned
Qualifications: Education, Knowledge, Training & Work Experience
- Education: Bachelor’s degree in supply chain management or equivalent
- Skills: Microsoft Office Tools
- Experience: Minimum experience of 5 years in supply chain management
- Competencies:
- Influencing/Persuasiveness
- Cultural Awareness
- Customer Service Orientation
- Problem-Solving/ Decision Making
- Planning/ Organising
- Adaptability/Flexibility
- Creativity/Innovation
- Team Orientation
Salary: Commensurate with qualifications and related job experience
Application deadline: Please submit your application along with Curriculum Vitae and the names and contact of 2 professional references no later than close of business on 15 June 2024.
Applications should be addressed to:
The Administrative/Human Resources Manager
Joyau Des Caraibes Ltd
Silk Cotton 1
Ballast Ground
St George
Email: [email protected]