Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

ROK Hotel Kingston, Jamaica

At the heart of downtown Kingston’s resurgence is ROK Hotel and Residences, a tower that overlooks Kingston Harbor along Victoria Pier. More than luxury accommodations and desired hospitality, ROK is a tangible representation of progress. A spirited movement to bring forth the next chapter in Kingston’s story, uniting the community with a modern take on hospitality. One where guests and residents can connect with local art, dining, and culture in a seamless blend of the downtown environment with ROK’s curated atmosphere.

The Commis Cook 1 (Pastry Cook) is responsible for Prepping and preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring that all food stations are completed on time prior the start of service, the cleanliness, sanitation
and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Knowledge of herbs and spices and proper use of each.
• Assist with creating new menu ideas and chef specials relating to pastry.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Ensure Temperature LOGs are completed daily by Team members.
• Co-ordinate with supervisor re any maintenance issues (equipment failure, etc).
• Prepare food for Banquets as per specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown Banquet buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Assist Supervisor in doing daily order/market list for the following day’s operation.
• Relay/communicate any possible issues or shortage re menu to supervisor 2 or more hours prior service time.
• Support kitchen supervisor with briefing of Food and Beverage before restaurant service. Re specials and any last minute menu changes.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel’s standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean as You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.
• Follow and assist in all waste management systems as per requirements

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.