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Job Summary: The server is responsible for providing excellent customer service, taking orders, and ensuring a pleasant dining experience for guests. Key Responsibilities: · Deliver exceptional guest service by providing friendly, professional, and engaging experience while maintaining Hyatt brand standards. · Greet customers as they arrive, escort them to their tables, and ensure they are comfortably seated. · Accurately take food and drink orders and note any food allergies, dietary preferences and restrictions. · Build strong relationships with guests, anticipate their needs, and confidently recommend beverages, menu items, and upselling opportunities. · Process guest orders and payments accurately using the Micros POS system while adhering to cashiering and cash handling procedures. · Coordinate effectively with the Kitchen, Restaurant, Housekeeping, and other hotel departments to ensure seamless operations and guest satisfaction. · Ensure that tables and dining areas are clean and organized and assist in cleaning up after guest leaves. · Handle guest inquiries, feedback, and concerns promptly and professionally, ensuring timely resolution. · Support special events and functions by conducting operational checks and ensuring all service requirements are met. · Participate actively in training sessions, team meetings, and continuous learning initiatives to enhance product knowledge and service standards. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · High school diploma, or equivalent. · 1-2 years’ experience as a server in food and beverages, restaurant/bar operations or hospitality is preferred. · Valid food handling certificate. • Proficient in using Micros POS. • Basic knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Strong customer service orientation. • Ability to multi-task and work efficiently in a fast-paced environment. • Positive attitude with a team-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance.

Job Summary: The Bartender will be responsible for creating memorable guest experiences by preparing and serving high-quality beverages, maintaining exceptional service standards, and contributing to a vibrant and welcoming atmosphere. Key Responsibilities: · Deliver exceptional guest service by providing friendly, professional, and engaging experience while maintaining Hyatt brand standards. · Prepare and serve alcoholic and non-alcoholic beverages according to established recipes, quality standards, and operational procedures. · Build strong relationships with guests, anticipate their needs, and confidently recommend beverages, menu items, and upselling opportunities. · Ensure the bar and service areas are clean, organized, well-stocked, and compliant with hygiene, health, and safety regulations. · Process guest orders and payments accurately using the Micros POS system while adhering to cashiering and cash handling procedures. · Coordinate effectively with the Kitchen, Restaurant, Housekeeping, and other hotel departments to ensure seamless operations and guest satisfaction. · Assist with inventory management, including stock control, stock rotation, replenishment, and monthly inventory checks of equipment and supplies. · Handle guest inquiries, feedback, and concerns promptly and professionally, ensuring timely resolution. · Support special events and functions by conducting operational checks and ensuring all service requirements are met. · Comply with responsible beverage service practices and all applicable local regulations. · Participate actively in training sessions, team meetings, and continuous learning initiatives to enhance product knowledge and service standards. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements: · High school diploma, or equivalent. · 1-2 years’ experience as a bartender in food and beverage, restaurant/bar operations or hospitality is preferred. · Valid food handling certificate. • Proficient in using Micros POS and inventory control. • Knowledge in bartending and mixology. • knowledge of classic and contemporary cocktails, spirits, wines, and beverages. • Basic knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Strong customer service orientation. • Ability to work efficiently in a fast-paced environment. • Positive attitude with a team-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance.

Job Summary: The Steward is responsible for ensuring the cleanliness and organization of all kitchens, banquet, and back-of-house areas, equipment, and utensils, supporting the food and beverage team, and by extension- the hotel, in maintaining a safe and efficient working environment. Overall, this role is essential in upholding the hotel’s standards for hygiene, sanitation, and overall food and beverage operations. Key Responsibilities: · Ensure the proper cleaning, sanitizing, and storage of all kitchen equipment, pots, pans, dishes, and utensils according to hygiene and safety standards. · Maintain the cleanliness of all assigned areas including floors, walls, garbage bins, and storage rooms. · Operate and maintain dishwashing machines and other cleaning equipment properly. · Follow cleaning schedules and deep-cleaning protocols for assigned areas. · Collect and dispose of kitchen garbage and recycling in a safe and sanitary manner. · Assist in receiving and organizing kitchen deliveries, ensuring items are properly stored. · Report any equipment malfunctions, safety hazards, or maintenance needs to supervisors. · Support chefs and cooks with basic tasks during service when required. · Ensure compliance with local health regulations, and hotel cleanliness protocols · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · High school diploma, or equivalent. · 1 year experience as a steward, dishwasher or in hospitality is preferred but not required. · Valid food handling certificate. • Basic knowledge of food safety, hygiene and sanitation practices. • Ability to multitask and remain professional in a fast-paced environment. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance. • Strong stamina and must be able to work in a hot, humid environment.

Job Summary The restaurant supervisor oversees daily restaurant operations, manages staff, ensures customer satisfaction, and maintains health and safety standards. Key Responsibilities · Oversee the day-to-day operations of the Restaurant & Bar. Build strong relationships with guests, anticipate their needs, and confidently recommend beverages, menu items, and upselling opportunities. · Ensure staff receive proper training on quality and service standards and have the tools & equipment to effectively carry out their job functions. · Achieve and maintain budgeted revenues as instructed by the department leader. · Assist the department manager in maintaining Labor cost to meet/exceed budget through effective staff and Labor management. · Overseeing daily restaurant operations and supporting managers in delivering departmental objectives. Conduct pre-service briefings and ensure clear communication across the team throughout each shift. · Guide, coach and motivate servers, bartenders, baristas/cashiers and Hosts/Hostesses to maintain exceptional service standards. · Establish and achieve quality and guest satisfaction goals. Conduct routine brand standard audits designed to ensure optimal service execution. · Supervise service of guests, being watchful of signals from guests in need of service. · Maintain set food and liquor costs, and ensure full compliance with local laws, requirements and SOPs on food safety and serving of alcoholic beverages. · Read daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage. Maintain a floor presence during needed meal periods to ensure optimal guest service. · Assist restaurant manager in conducting menu classes and taste panels. · Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up. · Perform guest interactions or review guest surveys to obtain feedback on service. This includes handling guest problems and complaints and providing service recovery where appropriate. · Assist with inventory management and preparing requisitions for restaurant supplies in coordination with the purchasing/finance team for orders daily and payment of invoices. · Assist with employee probation, disciplinary or related matters. This includes their daily work life support to foster a collaborative, healthy and engaging environment. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · High school diploma, or equivalent. · 3-5 years’ experience as a server in food and beverage, restaurant/bar operations or hospitality is preferred. · Previous supervisory experience would be an asset. · Valid food handling certificate. • Knowledge of using Micros POS, cash handling procedures, inventory control and F&B cost control. • Basic knowledge of food safety, hygiene and sanitation practices. • Strong leadership and team management skills. • Ability to be courteous and professional in any situation. • Excellent communication.

Job Summary The Head Waiter is responsible for managing service, supervising staff, and ensuring exceptional guest experience in alignment with the brand standards. Key Responsibilities · Deliver exceptional guest service by providing friendly, professional, and engaging experience while maintaining Hyatt brand standards. · Lead and support the food and beverage team during service. Build strong relationships with guests, anticipate their needs, and confidently recommend beverages, menu items, and upselling opportunities. · Process guest orders and payments accurately using the Micros POS system while adhering to cashiering and cash handling procedures. · Act as a shift leader, overseeing daily restaurant operations and supporting managers in delivering departmental objectives. Conduct pre-service briefings and ensure clear communication across the team throughout each shift. · Guide, coach and motivate servers, bartenders, baristas/cashiers and Hosts/Hostesses to maintain exceptional service standards. · Handle guest inquiries, feedback, and concerns promptly and professionally, ensuring timely resolution. · Ensure general cleanliness and maintenance of the restaurant space and equipment. · Coordinate effectively with the Kitchen, Restaurant, Housekeeping, and other hotel departments to ensure seamless operations and guest satisfaction. · Monitor service quality and implement improvements to consistently exceed guest expectations. · Support special events/ functions by conducting operational checks and ensuring all service requirements are met. · Assist with inventory management, including stock control, stock rotation, replenishment, and monthly inventory checks of equipment and supplies. · Participate actively in training sessions, team meetings, and continuous learning initiatives to enhance product knowledge and service standards. · Comply with responsible beverage service practices and all applicable local regulations. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · High school diploma, or equivalent. · 2-5 years’ experience as a server in food and beverage, restaurant/bar operations or hospitality is preferred. · Previous supervisory experience would be an asset. · Valid food handling certificate. • Proficient in using Micros POS or similar. • Knowledge in food and beverage/ restaurant operations and Inventory control. • Basic knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Strong customer service orientation. • Ability to multi-task and work efficiently in a fast-paced environment. • Positive attitude with a team-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance.

Job Summary The Sous Chef provides hands-on leadership within the kitchen, supervises culinary associates, oversees food preparation and production, ensures compliance with food safety standards, and contributes to the financial performance of the culinary department. This role plays a critical part in maintaining operational excellence, developing culinary talent, and delivering memorable dining experiences. Key Responsibilities · Assist in the daily operation and management of kitchen operations across all assigned outlets, supervising the staff throughout daily operations. Conduct pre-service briefings and ensure clear communication across the team throughout each shift. Lead by example through active participation in food preparation, cooking, plating, and service. Ensure all kitchen equipment is maintained and utilized correctly. · Ensure adequate mise en place and production planning to support operational requirements. · Support receiving, storage, inventory management, and stock rotation procedures. · Assist with special events, promotions, VIP functions, and banquet operations as required. · Ensure all food products meet brand standards for quality, consistency, taste, and presentation. · Assist with the development of seasonal menus, promotions, and special culinary offerings. · Create visually appealing food presentations aligned with outlet concepts and brand expectations. Promote innovation and creativity while maintaining consistency and operational standards. · Assist in managing food cost targets, labor productivity, purchasing/receiving processes, and inventory controls. Monitor ingredient usage and minimize food waste through proper production planning. This includes supporting inventory counts and stock control procedures. · Assist in maintaining correct portion control and recipe adherence to achieve budget goals. Identify opportunities to improve efficiencies and support profitability objectives. · Support forecasting and production planning based on business levels and demand. · Interact with guests when appropriate to obtain feedback on food quality and dining experiences. Assist with resolving guest concerns and implementing service recovery initiatives. · Support ongoing efforts to improve guest satisfaction scores and culinary performance. Conduct routine brand standard audits designed to ensure optimal service execution. · Coordinate effectively with the Front Desk, Restaurant, and other hotel departments to ensure seamless operations and guest satisfaction. · Assist with coaching staff, employee probation, disciplinary or related matters. This includes their daily work life support to foster a collaborative, healthy and engaging environment. · Ensure compliance with local health regulations, food safety standards, HACCP principles, cleanliness and sanitation standards, proper storage of ingredients, food items, chemicals or similar. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · Diploma or Degree from an accredited institution in Culinary Arts, Hotel Management or equivalent. · 3-5years’ culinary experience in hospitality or restaurant operations is preferred. · Previous supervisory experience would be an asset. · Valid.

Job Summary Areas of responsibility include Rooftop Restaurants/Bars and Room Service. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. Key Responsibilities • Ensure food safety procedures and brand safety standards are followed by all employees. This includes the health and safety Act in Guyana’s local laws and regulations and acquiring any related certifications in collaboration with human resources. • Manage controllable expenses including restaurant supplies, uniforms and equipment. • Prepare requisitions for restaurant supplies and coordinate with the purchasing/finance team for orders daily and payment of invoices. • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures quality standards and meets the expectations of the customers daily. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. This also includes handling guest problems or complaints and ensuring corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). • Supervises and manages employees. Manage all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Review staffing needs to ensure that guest service, operational needs and financial objectives are met. • Oversee employee probation, disciplinary or related matters as well as training and development based on their individual strengths, development needs, career aspirations and abilities. This includes their daily work life support to foster a collaborative, healthy and engaging environment. • Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Any other responsibility assigned by your immediate manager. Job Requirements · Bachelor’s degree from an accredited university in Food & Beverage, Hotel and Restaurant and or related major. · 4-6 years of progressive experience in food &.

Housekeeper vacancy listed by NSB-Omega Guyana, location Houston, East Bank Demerara.

Job Summary: The Maintenance Technician is responsible for supervising the property’s maintenance and routine processes to make it fully functional, enjoyable, and safe for our guests. Key Responsibilities: · Welcome and assist guests efficiently, courteously, and professionally at all times. · Perform preventive maintenance and repair duties, including but not limited to HVAC, refrigeration systems, plumbing, lighting, furniture, sheetrock, and painting. · Monitor and maintain all building systems as assigned. · Responsible for the completion of all maintenance service requests as assigned. Ensure progress or updates are shared in a timely manner with the relevant teams. · Maintain a professional and courteous manner with all guests, vendors, contractors, and employees. · Complete grounds work as directed by Chief Engineer · Responsible for alerting the General Manager of any unusual occurrence and/or damage that has taken place or that may occur. · Assure safety standards are used which comply with all company, brand, and local Occupational Health and Safety laws of Guyana. · Respond to all guest and colleague maintenance issues in a timely fashion Keep accurate record of assigned tasks and must be able to convey information and ideas clearly. · Utilize Proper Protective Equipment (PPE) as required and in accordance with property specific guidelines for completing the job safely. · Minor Maintenance (Electrical, Plumbing, painting, caulking) · Support hotel standards by creating a safe, welcoming, and well-managed environment. · Maintain a high level of service and hospitality standards. · Communicate guest feedback effectively to departments and management. · Ensure security and confidentiality of all guest and hotel information. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements: · Technical certification from a recognized Technical Institution or equivalent. · 2-3 years’ experience in facility maintenance, or similar field (hospitality experience would be an asset). • Knowledge of Property Management Systems. • Knowledge of general preventative maintenance, handling of tools, HVAC along with electrical and mechanical repairs, carpentry, plumbing, and painting duties. • Ability to be courteous and professional in any situation. • Customer service orientation with good communication skills. • Good time management skills. • Attention to detail and high level of integrity. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance. Must have strong stamina and be able to stand for an extended period.

Job Summary: The Barista/Cashier prepares and serves beverages, handles customer transactions, and maintains a clean, organized workspace while providing excellent customer service. Key Responsibilities: · Deliver exceptional guest service by providing friendly, professional, and engaging experience while maintaining Hyatt brand standards. · Build strong relationships with guests, anticipate their needs, and confidently recommend beverages, menu items, and upselling opportunities. Handle guest inquiries, feedback, and concerns promptly and professionally, ensuring timely resolution. · Complete opening and closing duties including bank, setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Ensure that appliances (e.g., coffee makers) are turned on/off at the appropriate times. · Prepare food and coffee beverages, bus coffee cart areas and tables, clean dishes, utensils, work areas, tables and equipment throughout the day. · Process guest orders and payments accurately using the Micros POS system in compliance with accounting, cashiering procedures and policies. Follow property control audit standards and cash handling procedures (e.g., blind drops). · Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and always keeping bank secure. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Transport bank to/from assigned workstation. · Set up and organize cashier workstations with designated supplies, forms, and resource materials; and always maintain cleanliness of workstation. · Coordinate effectively with the Kitchen, Restaurant, Housekeeping, and other hotel departments to ensure seamless operations and guest satisfaction. · Assist with inventory management, including stock control, stock rotation, replenishment, and monthly inventory checks of equipment and supplies. · Comply with responsible beverage service practices and all applicable local regulations. · Participate actively in training sessions, team meetings, and continuous learning initiatives to enhance product knowledge and service standards. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements: · High school diploma, or equivalent. · 1-2 years’ experience as a cashier and/or barista in food and beverage and/or hospitality is preferred. · Valid food handling certificate. • Proficient in using Micros POS, cash handling procedures and inventory control. • Experience in various coffee/tea, hot/cold beverage preparation. • Basic knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Strong customer service orientation. • Ability to work efficiently in a fast-paced environment. • Positive attitude with a team-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time. • Ability to move/lift/carry/push/pull and place.

Job Summary: The Barback ensures seamless bar operations by supporting bartenders, maintaining stock levels, and upholding cleanliness standards. This role directly contributes to guest satisfaction by ensuring the bar team can deliver efficient, high-quality service. This role will be supporting the ground floor restaurant bar as well as our rooftop restaurant bar. Key Responsibilities: · Prepare the bar for service by inventorying and restocking glassware, ice, disposables, and other essentials. · Assist with maintaining perpetual inventory, including retrieving ordered items, unboxing/storing products, and securing empty bottles. · Support beverage manager or bar chef with the preparation of craft syrup, bitters, pickles, juices, and related items. · Replenish supplies during service such as beer, wine, liquor, juices, snacks, ice, and glassware. · Change beer kegs and retrieve specialty wines/spirits from secure storage as needed. · Clear, clean, and sanitize bar surfaces between guest interactions. · Assist with guest service as needed, ensuring a welcoming and attentive experience. · Provide ware washing and equipment transport to keep the bar fully stocked during operations. · Clean and break down the bar at the conclusion of service. · Ensure compliance with local health regulations, and hotel cleanliness protocols · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements: · High school diploma, or equivalent. · 1 year experience in food and beverage, bar operations or in hospitality is preferred but not required. · Valid food handling certificate. • Knowledge of classic and contemporary cocktails, spirits, wines, and beverages. • Basic knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Ability to work efficiently in a fast-paced environment. • Positive attitude with a team/customer-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal to 50 pounds without assistance.

Job Summary: Line Cook is responsible for food preparation and ensuring superior quality and consistency and presentation. Key Responsibilities: · Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Assists with preparation of other food products on serving line as needed. Note all information provided on dietary needs, allergies, preferences before preparing meals or substituting ingredients. · Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. Assist in keeping buffet stocked. · Date all food containers and rotate, making sure that all perishables are kept at proper temperatures. · Check parts for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages and report to department leader. · Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. · Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat-top grill. Perform knife skills including, but not limited to, julienne, medium dice, rough chop, chop herbs, Chiffonade, etc. · Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per hotel standards. · Ensure proper receiving, storage, and rotation of food products in compliance with food safety and sanitation policies and procedures. Keeps station and coolers clean and neat during shift and makes sure sanitation is clean and neat for on-coming shifts. · Deliver exceptional guest service by committing to food quality and guest satisfaction. · Support events and banquets requests, ensuring timely requisition of items and preparing dishes requested by clients. · Coordinate with restaurant or events team as needed to ensure clear communication and delivery of services. · Aid other team members and departments to contribute to the best overall performance of the department. · Participate actively in training sessions, team meetings, and continuous learning initiatives to enhance product knowledge and service standards. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · High school diploma, or equivalent. · 2-4 years’ experience in culinary art, and/or hospitality. · Valid food handling certificate. • Knowledge of inventory control procedures, food preparation and knife techniques. • Knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Strong customer service orientation. • Ability to manage time and work efficiently in a fast-paced environment. • Positive attitude with a team-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time in a hot/humid environment. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal.