Job Description

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 3rd 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 Third Cook supports food preparation, cooking, and service within an assigned kitchen station, ensuring food quality, hygiene, and workstation standards are maintained. The role works under the direction of senior chefs while developing culinary skills and contributing to efficient kitchen operations and an Exceptional Memorable Experience (EME).

Main Key Responsibilities:

• Assist with the preparation, cooking, and presentation of food according to established recipes, preparation lists, portion standards, and instructions.
• Complete assigned preparation and service duties accurately and within required timeframes, including support for à la carte, buffet, Room Service, banquets, and special events.
• Maintain the assigned workstation, ensuring it is clean, organised, properly stocked, and ready for service, with appropriate mise en place throughout the shift.
• Assist with the preparation of a variety of food products, including vegetables, starches, sauces, soups, stocks, meats, seafood, and other assigned items.
• Maintain high standards of food quality, freshness, taste, presentation, and portion control, reporting any concerns to the Chef de Partie or supervisor.
• Follow all food safety, hygiene, sanitation, temperature control, storage, labelling, dating, and stock rotation procedures to prevent contamination and maintain food quality.
• Use kitchen equipment, utensils, and tools safely and correctly, and report any damaged equipment, hazards, or operational concerns promptly.
• Assist with stock checks, monitor supplies within the assigned station, minimise food waste, and communicate shortages or requisition requirements to the appropriate supervisor.
• Work cooperatively with chefs, cooks, stewarding staff, and Food & Beverage teams, communicating clearly and assisting other kitchen areas during busy service periods as required.
• Maintain professional standards of appearance, grooming, punctuality, conduct, and teamwork while following departmental policies and the established chain of command.
• Participate in training, demonstrations, and coaching to develop culinary knowledge and technical skills, with the aim of progressing towards greater independence within the kitchen.
• Complete opening, service, and closing duties, including cleaning and sanitising the workstation, storing food and equipment correctly, disposing of waste, and preparing the station for the next shift.
• Perform other related duties and assist other kitchen sections as required, within the employee's level of training and competence.

Required Skills & Qualifications:

• Secondary school education or equivalent preferred.
• Food safety or food hygiene certification preferred.
• Enrollment in or completion of a culinary training or apprenticeship programme desirable.
• Minimum 1–2 years' experience in a professional hotel, resort, or restaurant kitchen environment preferred.
• Previous experience as a Commis Cook or in a similar entry-level culinary position preferred.
• Experience in a high-volume kitchen environment is an advantage.
• Basic to intermediate knowledge of culinary techniques and cooking methods.
• Ability to follow recipes, preparation lists, and instructions accurately.
• Basic knife skills and safe food preparation techniques.
• Good attention to detail and food quality.
• Ability to maintain a clean and organized workstation.
• Ability to work efficiently in a fast-paced environment.
• Good communication and teamwork skills.
• Basic time management and organizational skills.
• Ability to remain calm and focused during busy service periods.
• Willingness to learn new techniques and develop culinary skills.
• Ability to recognize and report problems appropriately.
• Developing knowledge of sauces, soups, stocks, vegetables, starches, meats, and seafood.
• Knowledge of basic food preparation and handling techniques.
• Understanding of food safety, hygiene, and sanitation standards.
• Knowledge of food storage, labeling, dating, and stock rotation procedures.
• Basic knowledge of kitchen equipment and safe operating procedures.
• Awareness of hotel Food & Beverage operations and service standards.

Desired Qualities:

• Reliable, punctual, and disciplined.
• Positive attitude and strong work ethic.
• Passionate about culinary arts and continuous learning.
• Willingness to accept direction, coaching, and feedback.
• Detail-oriented and quality-conscious.
• Calm and composed under pressure.
• Team-oriented and cooperative.
• Adaptable and willing to support changing operational requirements.
• Takes responsibility for assigned duties.
• Demonstrates initiative and a desire for career development.
• Experience in a hotel or resort kitchen.
• Formal culinary training or apprenticeship.
• Food safety certification.
• Exposure to international cuisine.
• Experience working across different kitchen sections.
• Demonstrated potential for progression to Second Cook.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull kitchen supplies and equipment up to 25kg.
• Ability to bend, stretch, reach, squat, and crouch regularly.
• Ability to perform repetitive food preparation and cooking tasks.
• Manual dexterity and coordination required for safe handling of knives and kitchen equipment.
• Ability to work safely in hot, humid, and physically demanding environments.

Applications close on October 25, 2026.

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