Job Search Results

Bequia Beach Hotel is seeking a passionate, creative, and experienced Executive Chef with strong managerial abilities, exceptional culinary talent, and a deep understanding of Caribbean island culture and logistics.

Bequia Beach Hotel is seeking an experienced and results-driven Warehouse Manager to lead the development and optimization of its warehouse operations.

The incumbent prepares nutritious meals, supervises and trains kitchen staff, ensures food quality and hygiene standards, manages inventory, and supports hospital functions while maintaining efficient kitchen operations.

The incumbent manages F&B storeroom operations, ensuring accurate inventory, training, and compliance while supporting the Hotel Inventory Manager to maintain efficiency, monitor usage, and deliver timely service to departments.

The incumbent manages honor bar operations, including inventory, restocking, cleanliness, and sales recording, while delivering professional guest service, addressing needs promptly, and maintaining company standards and assets.

Under the supervision of the Food Services Supervisor, the Dining Room Attendant is responsible for the arranging service of food and also receiving the monies in a pleasant manner in the Cafeteria.

The incumbent monitors dietary systems for patient updates, manages menus, communicates patient needs to staff, ensures menu accuracy, and operates the cafeteria cash register with secure handling of funds.

The incumbent manages food service operations by scheduling staff, enforcing standards, ensuring meal accuracy and quality, conducting audits, training staff, and promoting efficiency, safety, sanitation, and patient satisfaction.

The incumbent prepares and portions soups and entrées, ensures hygiene and sanitation, requisitions supplies, controls portions, and supervises cooks to maintain safety, quality, and standardized food preparation.

Under the general direction of the Food Services Supervisor, the Assistant Cook is responsible for the preparation and serving of menu items for patients, staff, visitors, and special catering functions.