Head chef/Cook – River Vue Lodge
Company: Park Vue Hotel
Location: 30 Timehri East Bank Demerara
Company: Park Vue Hotel
Location: 30 Timehri East Bank Demerara
1) Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. 2) Specifies the number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs. 3) Supervises and ensure the cleanliness of the kitchen and equipment. 4) Supervises, cook, tastes, smells, and observes food to ensure conformance with recipes and appearance standards. 5) Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies. 6) Requisition foodstuff and supplies with the purchasing staff. 7) Train new workers. 8) Performs other duties as described related to the Hotels Kitchen & Restaurant. 9) Meet with Admin staff, customers, or client groups to plan menus for special occasions.
Job Summary
- Employer: Park Vue Hotel
- Job Type: Full-time
- Location: Georgetown, Guyana
- Category: Hospitality
- Closing Date: 2026-10-26
Key Responsibilities
- Implement control on quality along with the consistency of every eatable item served
- Involve in ordering and receiving ingredients required in the kitchen.
- Control, maintain and manage kitchen inventory and food supplies.
- Ensure all ingredients for preparing food are in the right supply on time.
- Support and facilitate control of food costs.
- Convey clearly any maintenance of kitchen equipment and other security problems.
- Develop and maintain professional relations with vendors.
- Inspect and ensure best functioning of all kitchen equipment is as per given manufacturers instructions.
- Supervised other cooks directly including scheduling and ensuring adequate coverage of cooks for meal preparation.
- Develop and supervise the preparation of specialized menus’ for customer events.
Requirements
- Diploma or certificate equivalent preferred in culinary school.
- Health and safety or food hygiene qualifications
- Prior experience in related food and beverage service and food preparation positions.
- Be well-organised.
- Have good communication skills.
- Be energetic.
- Lead and motivate people.
- Stay calm under pressure.
- Be able to multi task
- Be assertive with others.
- Have high standards of hygiene.
How to Apply
Apply by email: jobs.parkvue@gmail.com
Frequently Asked Questions
What qualifications or certifications do I need to become a Head Chef at a lodge in Guyana?
Most employers require a diploma or certificate in Culinary Arts from institutions like the Carnegie School of Home Economics or the Guyana Hotel and Tourism Training Centre. A Food Handler's Certificate from the Ministry of Health is mandatory. Prior experience as a sous chef or line cook for at least 3-5 years is typically expected.
What are the typical day-to-day responsibilities of a Head Chef at River Vue Lodge?
You will oversee menu planning, food preparation, and kitchen staff supervision while ensuring compliance with health and safety standards. Inventory management, supplier coordination, and cost control are daily priorities. You may also interact with guests to accommodate dietary preferences and maintain the lodge's culinary reputation.
How does the work culture for chefs differ in Guyanese hospitality compared to other countries?
Guyanese hospitality emphasizes flexibility and personal relationships with suppliers and team members. Kitchen hierarchies exist but are often less rigid than in North American or European settings. Expect longer hours during peak tourist seasons, particularly around Mashramani, Easter, and Christmas holidays when eco-tourism demand surges.
What career progression opportunities exist for Head Chefs in Guyana's hospitality sector?
Experienced Head Chefs can advance to Executive Chef roles at larger hotel chains like Pegasus or Princess Hotel, or transition to regional opportunities in Caribbean resorts. Some establish their own catering businesses or restaurants leveraging Guyana's growing tourism industry. Teaching positions at hospitality training institutions also become accessible with sufficient experience.
What benefits should I expect when working as a Head Chef at a Guyanese lodge?
Standard benefits typically include paid annual leave as mandated by the Labour Act, and some employers offer medical insurance through group schemes. Pension contributions through the National Insurance Scheme are compulsory. Larger establishments may provide meals during shifts, transportation allowances, or performance bonuses, though this varies considerably by employer.
How should I apply for a Head Chef position in Guyana, and what do employers prioritize?
Submit a detailed CV highlighting your culinary training, certifications, and specific experience with Guyanese or international cuisine to the hotel's human resources department or through local job boards like Guyana Chronicle classifieds. Employers prioritize practical cooking demonstrations, so prepare to showcase your skills during interviews. Strong references from previous hospitality employers in Guyana or the Caribbean region significantly strengthen your application.