1st Cook

Company Overview:

Millennium Investments is a leading force in construction and real estate development, with a legacy of creating world-class properties like The Crane and East Resort. Our commitment to innovation, quality, and excellence drives every project we undertake. We invite you to join our team of over 600 employees, to work at one of the most unique hospitality properties in Barbados and the oldest operating hotel in the Caribbean.

We are seeking a 1st Cook to join our dynamic team and play a key role in supporting the Food and Beverage function within our organisation. In this position, you will be eligible for employee benefits such as health and life insurance, exclusive employee discounts in our Food & Beverage Outlets, exclusive discounts to stay at our resorts, exclusive rates for 50+ affiliate resorts worldwide and discounts on gym membership.

Applications open to Barbadian nationals, CARICOM Nationals eligible to work in Barbados or eligible for Free Movement of Skills/Labour Certificate and Foreign Nationals with permission to reside and work in Barbados.

Role Overview:

The First Cook is a skilled member of the culinary team responsible for managing an assigned kitchen station and preparing, cooking, and presenting high-quality food in a timely, organized, consistent, and professional manner.

The role requires advanced culinary knowledge and technical ability, with the capability to perform the responsibilities of Second Cook, Third Cook, and Commis Cook levels while demonstrating greater independence, consistency, and accountability.

The First Cook supports the smooth operation of à la carte, in-room dining, banquet, and other culinary services by maintaining station readiness, food quality, portion control, food safety, hygiene, and efficient production standards. The role contributes to delivering an Exceptional Memorable Experience (EME) through consistent culinary execution and teamwork.

Main Key Responsibilities:

• Prepare, cook and present food in accordance with recipes, specifications and The Crane Resort’s culinary standards.
• Take responsibility for the preparation, organisation and execution of an assigned kitchen station.
• Maintain adequate mise en place, stock levels and readiness throughout service.
• Execute food production for à la carte, in-room dining, banquets and other culinary operations as required.
• Maintain consistent food quality, taste, texture, temperature, portioning and presentation.
• Follow all food safety, hygiene, sanitation and temperature-control requirements.
• Maintain a clean, organised and safe workstation, including proper care of kitchen equipment and utensils.
• Monitor stock, practise proper product rotation and minimise food waste through effective preparation and portion control.
• Communicate effectively with the Chef de Partie and culinary team regarding stock, preparation, equipment and operational needs.
• Support and guide junior culinary team members while contributing to a positive and productive kitchen environment.
• Assist other stations, outlets, events and functions as operationally required.
• Deliver timely and consistent food preparation that supports an exceptional guest experience.
• Participate in training and other activities that support the ongoing development of the Culinary Department.

Required Skills & Qualifications:

• Secondary school education or equivalent preferred.
• Culinary training, apprenticeship, or formal culinary education preferred.
• Food safety certification or training required/preferred.
• Additional culinary or hospitality certification considered an asset.
• Minimum 4 years' experience in a professional hotel, resort, or restaurant kitchen environment.
• Demonstrated experience working independently on an assigned kitchen station.
• Experience across multiple kitchen stations preferred.
• Previous experience in high-volume, luxury hotel, resort, or fine dining operations considered an asset.
• Strong culinary skills, including knowledge of cooking methods, knife skills, sauces, soups, stocks, vinaigrettes, and the preparation of meat, poultry, seafood, vegetables and starches.
• Ability to follow recipes and preparation lists accurately while maintaining consistent quality, taste and presentation.
• Strong organisational and time management skills, with the ability to manage an assigned station and work effectively under pressure.
• Knowledge of food safety, hygiene, sanitation, temperature control, food storage and product rotation.
• Knowledge of kitchen equipment and safe operating procedures.
• Understanding of portion control, waste management, food costs, yields and measurements.
• Good communication and teamwork skills, with the ability to support junior kitchen employees.
• Awareness of hotel, resort and Food & Beverage service standards.

Desired Qualities:

• Passionate about culinary excellence, continuous learning and maintaining high standards.
• Professional, reliable, accountable and disciplined, with a strong work ethic.
• Detail-oriented, quality-driven and takes pride in their work.
• Calm, focused and composed in a fast-paced, high-volume environment.
• Positive, team-oriented and cooperative, with a willingness to support others.
• Adaptable and flexible to changing operational requirements, service demands and shift schedules.
• Demonstrates initiative and a willingness to take responsibility.
• Safety-conscious and physically able to remain active and on their feet for extended periods.
• Experience in a luxury hotel or resort environment, preferably across multiple culinary stations.
• Experience with banquet, high-volume or fine dining operations and exposure to international cuisine and modern culinary techniques.
• Formal culinary qualification or apprenticeship and food safety and hygiene certification.

Applications close on September 30, 2026.

Please note that only suitably qualified applicants will be invited to interview.