Head Chef

About the role

We are seeking a dynamic Head Chef to lead the culinary operations across three restaurants at the Fairmont Royal Pavilion, a 75‑room luxury resort on Barbados’ platinum coast. Reporting to the Executive Chef, you will drive culinary excellence, innovate menus and ensure memorable guest experiences in a high‑end hospitality setting.

Key responsibilities

• Oversee daily kitchen operations, maintaining the highest standards of food quality, presentation and service.
• Develop and refresh menus, integrating Fairmont brand standards with Caribbean influences.
• Coach, mentor and develop the culinary team, fostering a culture of continuous learning.
• Ensure compliance with food safety, sanitation, HACCP and hygiene regulations.
• Monitor food preparation, production and service across all outlets.
• Collaborate with Food & Beverage leadership to enhance the overall dining experience.
• Manage supplier relationships and support effective procurement practices.
• Control food costs, budgets, inventory and waste to maximise profitability.

Required profile

• Previous experience as a Head Chef or Executive Sous Chef in a luxury hotel or resort.
• 5–7 years of progressive culinary leadership experience.
• Strong knowledge of modern culinary techniques, menu creation and food presentation.
• Proven ability to lead, motivate and develop a diverse culinary team.
• Solid financial acumen in managing food costs, budgets and kitchen operations.
• Excellent understanding of food safety standards and HACCP practices.
• Culinary qualification from a recognised institution is preferred.

Required skills

• Modern culinary techniques
• Menu development and food presentation
• HACCP and food safety compliance
• Budgeting and food cost control
• Inventory management
• Waste reduction strategies

What we offer

• 50 % discount on restaurant usage
• Discounted rates at Accor Group hotels
• Medical and pension benefits
• Opportunities for professional growth within a global luxury brand