Company Description
Fairmont Royal Pavilion is a stunning 75-room luxury resort nestled along Barbados’ prestigious Platinum Coast inclusive of two restaurants and a Beach Club. Renowned not only for its breathtaking oceanfront views and world-class hospitality, the Company is deeply committed to the personal and professional growth of its team. Employees are empowered through hands-on learning opportunities and gaining valuable experience in the dynamic world of luxury hospitality.
Team members enjoy a generous suite of benefits, including
- 50% discount for employees on dining and hotel stays
- Exclusive rates at Fairmont and Accor Group hotels worldwide
- Ongoing development programs
At Fairmont Royal Pavilion, you’re not just joining a team, you’re becoming part of a culture that celebrates excellence, nurtures talent, and rewards dedication.
Job Description
We're looking for an experienced and detail-oriented Sous Chef - Breakfast to join our culinary team. In this leadership role, you will oversee all breakfast service operations, ensuring exceptional food quality, efficient kitchen management, and a positive work environment. You will work closely with our Head Chef and kitchen team to deliver outstanding breakfast experiences to our guests while maintaining the highest standards of food safety and presentation.
- Lead and supervise the breakfast kitchen team, ensuring smooth operations during all service periods
- Prepare and execute breakfast menu items with precision, maintaining consistent quality and presentation standards
- Develop and refine breakfast menus, incorporating seasonal ingredients and guest preferences
- Manage kitchen inventory, monitor food costs, and minimize waste while maintaining profitability
- Train, mentor, and evaluate kitchen staff, fostering a collaborative and professional work environment
- Ensure strict adherence to food safety, hygiene, and sanitation protocols at all times
- Coordinate with front-of-house staff and management to address guest requests and special dietary needs
- Maintain and organize kitchen equipment, tools, and workstations for optimal efficiency
- Monitor food quality during service and make real-time adjustments to meet standards
- Assist in scheduling and managing kitchen staff to meet operational demands
- Document and report on kitchen performance metrics and areas for improvement
Qualifications
- Minimum 3 years of professional experience as a Sous Chef, Chef de Partie, or equivalent senior kitchen position
- Extensive knowledge of breakfast cuisine, menu planning, and food preparation techniques
- Proven expertise in food safety, hygiene standards, and kitchen sanitation protocols
- Strong leadership and team management skills with the ability to motivate and develop staff
- Proficiency in operating and maintaining commercial kitchen equipment
- Demonstrated experience with inventory management, food costing, and budget control
- Excellent organizational and time management skills, particularly during high-volume service periods
- Strong communication and interpersonal skills with the ability to work collaboratively across departments
- Ability to work in a fast-paced environment and adapt to changing priorities
- Preferred: Experience in international hospitality, resort, or hotel settings
- Preferred: Knowledge International and local cuisine
- Preferred: Culinary certifications or formal culinary training
Additional Information
WHAT IS IN IT FOR YOU:
- Learning programs through our Academies
- Opportunity to develop your talent and grow within your property and across the world!
- Ability to make a difference through our Corporate Social Responsibility activities.
Our Commitment to Diversity & Inclusion:
We are an inclusive company, and our ambition is to attract, recruit, and promote diverse talent.
