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 Institute. Food Handler's Certification from the Ministry of Health is mandatory. Previous experience in hotel or lodge kitchens, especially in supervisory roles, is highly valued.
What are the typical day-to-day responsibilities of a Head Chef at a river lodge?
You will oversee menu planning, food preparation, and kitchen staff management while ensuring consistent quality for guests. Inventory control, supplier coordination, and maintaining hygiene standards per Guyana's health regulations are core duties. You may also train junior staff and adapt menus based on seasonal local ingredients.
How does the work culture differ for chefs in Guyanese lodges compared to city hotels?
Lodge work often requires longer shifts and living on-site or nearby due to remote locations like the Rupununi or Essequibo regions. Flexibility is essential as you serve smaller guest numbers with higher personalization expectations. The environment blends formal hospitality standards with community-oriented, laid-back Guyanese warmth.
What benefits should I expect when working as a Head Chef in Guyana's hospitality sector?
Benefits vary by employer but typically include annual leave, sick leave, and NIS pension contributions as required by Guyanese labor law. Some lodges offer accommodation, meals, and transportation allowances given remote locations. Medical coverage details depend on the employer's specific policies.
What career progression opportunities exist for Head Chefs in Guyana?
Experienced chefs can advance to Executive Chef roles at larger hotels or regional resort chains. Some transition into consultancy, open independent restaurants in Georgetown, or move into hospitality training and education. International experience in Caribbean or North American markets is a common pathway for further growth.
How should I apply for a Head Chef position, and what do Guyanese employers prioritize?
Submit a detailed CV highlighting your culinary training, food safety certifications, and progressive kitchen experience to the hotel directly or through local job platforms. Employers prioritize proven leadership, adaptability to local ingredients, and references from reputable Guyanese or Caribbean establishments. A practical cooking trial is commonly part of the selection process.