Chef De Cuisine

For more than a century, Hamilton Princess & Beach Club is Bermuda's only luxury urban resort. Our world-class accommodations, internationally revered modern art collection, celebrated restaurants, luxurious spa, and more, are why we appeal to Bermuda’s luxury travelers, as well as our magical team of colleagues.

Here at the iconic “Pink Palace” we embrace the spirit of being unique, passionate, and pleasant, while keen on turning moments into memories for our guests – the Fairmont way. 

As a member of our Princess Team, all Heartists are valued and recognized, the same as our guests and local communities. Consider joining us, if you enjoy:

• Connecting guests to the extraordinary place we call home.
• Discovering a broad offering of career paths
• Learning and thriving among a group of international hospitality professionals
• Being passionate about people and attentive to the world - we are globetrotters!
• Going beyond the walls of our hotel to support our community.
• Taking pride in our differences

Then this could be THE perfect opportunity for you, and we cannot wait to welcome you.

#WeAreHamiltonPrincess

Summary of Responsibilities:

Reporting to the Executive Chef and Executive Sous Chef, responsibilities and essential job functions include, but are not limited to, the following:

• Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues 
• Demonstrate Fairmont core values in all interactions
• Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee engagement results
• Assist with menu development, content proposals, costing, recipes, production lists, and photographs of food presentations as required
• Order food and manage inventories to maximize quality and minimize food cost
• Responsible for all aspects of quality control standards from menu conception to presentation of dish before serving and making the necessary adjustments
• Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies
• Schedule and manage staff to support both our service level commitments and labour cost goals
• Maintain a good working relationship with all hotel departments and to ensure an exceptional guest experience
• Ensure awareness of trends / changes in the food industry, and continually develop professional knowledge and abilities
• Follow and ensure compliance with all corporate, hotel and departmental policies and procedures
• Participate in hotel committees
• Perform any other function related duties and projects as assigned
• Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC)
• Perform any other function related duties and projects as assigned

• Documented culinary training and certification Culinary certification (Red Seal certificate, Journeyman’s papers of international equivalent) is required  
• 3 to 5 years banqueting chef experience in luxury hotel environment or equivalent experience in high quality restaurant environments, such as Michelin Star rated or equivalent is required
• At least 2 years international experience is strongly preferred
• Demonstrated ability to set and maintain the highest standards of food presentation and quality
• Proven ability to work efficiently in a demanding and fast paced environment
• Proven ability to work cohesively as part of a team in a multicultural, diverse environment
• Capability to set and maintain the highest standards of food presentation and quality
• Must be creative and energetic with excellent interpersonal and communication skills

Physical Aspects of Position: 
Physical aspects of the position include but are not limited to the following: 

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs.
• Occasional kneeling, pushing, pulling
• Occasional ascending or descending ladders, stairs and ramp