Chef de Partie – Luxury Resort Kitchen

About the role

The Chef de Partie will support the Sous Chef in daily kitchen operations at Fairmont Royal Pavilion, a luxury resort on Barbados’ Platinum Coast. You will help maintain the highest standards of food quality, consistency, presentation, hygiene and service while contributing to a dynamic, guest‑focused environment.

Key responsibilities

• Manage and coordinate activities within the assigned kitchen section.
• Ensure efficient workflow and seamless coordination with other kitchen areas.
• Maintain impeccable hygiene and kitchen standards in line with HACCP requirements.
• Prepare and cook dishes according to menu specifications and quality standards.
• Train and mentor junior kitchen staff, including apprentices and commis chefs.
• Assist in menu development and implementation of new food concepts.
• Participate in live cooking demonstrations and interact with customers when required.
• Monitor and control food waste, stock levels, and kitchen resources.

Required profile

• Minimum of 4 years of experience in a similar Chef de Partie role.
• Proven track record of excellence in food preparation and presentation.
• Strong knowledge of food safety and hygiene standards.
• Passion for international cuisine and new food concepts.
• Excellent organisational and time‑management skills.

Required skills

• HACCP compliance and food safety knowledge.
• Menu development and new concept implementation.
• Live cooking demonstration techniques.
• Stock and waste control procedures.

What we offer

• Learning programs through Fairmont Academies.
• Opportunities to develop talent and grow within the property and globally.
• 50% employee discount on dining and hotel stays.
• Exclusive rates at Fairmont and Accor Group hotels worldwide.
• Ongoing development programs and CSR activities.