Sous Chef – Breakfast

About the role

We are seeking an experienced Sous Chef to lead our breakfast operations at Fairmont Royal Pavilion. The role involves overseeing the preparation and service of breakfast dishes, ensuring high quality, consistency, and guest satisfaction in a luxury resort setting.

Key responsibilities

• Lead and supervise the breakfast kitchen team during all service periods.
• Prepare and execute breakfast menu items with precision, maintaining consistent quality and presentation.
• Develop and refine breakfast menus using seasonal ingredients and guest preferences.
• Manage kitchen inventory, monitor food costs, and minimize waste while maintaining profitability.
• Train, mentor, and evaluate kitchen staff to foster a collaborative work environment.
• Ensure strict adherence to food safety, hygiene, and sanitation protocols.
• Coordinate with front‑of‑house staff to address guest requests and special dietary needs.
• Maintain and organize kitchen equipment and workstations for optimal efficiency.
• Assist in scheduling and managing staff to meet operational demands.
• Document and report on kitchen performance metrics and areas for improvement.

Required profile

• 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.
• Strong leadership and team‑management abilities.

Required skills

• Commercial kitchen equipment operation and maintenance
• Inventory management
• Food costing and budget control
• Food safety and hygiene protocols

What we offer

• 50% discount for employees on dining and hotel stays
• Exclusive rates at Fairmont and Accor Group hotels worldwide
• Ongoing development programs and career growth opportunities