1st Cook (Sushi)

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 (Sushi) to join our dynamic team in one of our restaurants and play a key role in supporting the Food & 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:

To be a leading member of the cooking team, by taking full responsibility for all food related matters under their prescribed station and being trained to help with other stations where needed. To prepare and plate high quality food in a timely, organized, accurate manner, as instructed by the Chef de Partie/Sous Chef and most importantly Corporate Chef & Sous Chef for that area to exercise all the functions described herein for all a la carte meal service, in room dining and banquets. The 1st cook should have all the knowledge and skills of the 2nd, 3rd cook, and commis cook responsibilities including sound technical skills and passion in all areas described in the 1st cook job description.

Main Key Responsibilities:

Must possess the knowledge and practical skills required to prepare sushi, including proper handling, preparation, and presentation in accordance with established culinary standards.

To uphold a consistent passion and ethics for food with high quality preparation, plating and proper rotation practice.

To uphold all food safety standards, hygiene and sanitary regulations.

To maintain labeling and dating of all processed or opened food products.

To ensure the practicing of safe work habits and therefore a safe work place for themselves and co-workers.

To read and follow prep lists and recipes with accuracy and advanced skills.

To contribute to the ordering by ensuring that all items in your station are stocked with backups either in stock or on order.

To effectively listen and show understanding to requests made by guests and fellow staff members alike and to respond with any such issues with utmost professionalism and standards set by The Crane.

To report any issues to the Chef De Partie, Sous Chef and or Executive chef

To supply their own basic tools of trade i.e. Knives peelers, thermometer, etc.

To help maintain food costs by preparing accurately and working efficiently to minimize wastage and labour costs.

Maintains complete knowledge of and comply with all departmental policies/service procedures/standards.

Maintains complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.

Required Skills & Qualifications:

Possess a minimum of three (3) years working experience in a similar position in a traditional Japanese restaurant.

High School Diploma (preferred).

Food safety training.

Suggested Completion or enrollment in formal culinary/ apprenticeship program/ Minimum 4 years experience in similar hotel/ resort/ restaurant setting.

To have a knowledge and understanding of the culinary arts with a skill set in the following: mother sauces and secondary sauces, the preparation of sauces, soups and stocks, and vinaigrettes, butchery techniques and cooking of a variety of meats and fish, various vegetable and starch cooking and cutting techniques, advanced knowledge of storing and shelf life of all food products used by the kitchen.

A good sense of taste and smell.

Desire for a continuing and advancing career in the culinary industry.

Advanced hand-eye coordination

Good arithmetic skills.

Good memory for detail.

Advanced communication, interpersonal and team building skills.

To be in good physical condition, being able to stand for long periods of time, enduring various physical movements including lifting (in excess of 50lbs), stretching, pushing and bending.

Deadline for applications: March 20, 2026

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