Executive Chef

About the role

The Executive Chef will provide strategic culinary leadership for Pendry Barbados, overseeing five distinct food‑and‑beverage outlets, banquets, catering and in‑room dining. This senior role balances creativity with operational discipline, ensuring each outlet maintains its own identity while delivering consistent, high‑quality guest experiences.

Key responsibilities

• Provide strategic culinary leadership for the resort’s five food‑and‑beverage outlets, banquets, catering and in‑room dining.
• Develop and evolve the overall culinary vision while preserving each outlet’s unique identity.
• Manage menu development, purchasing, inventory, food and labour cost control, budgeting and forecasting.
• Build and retain a high‑performing culinary team, mentor sous chefs and ensure consistent standards across all kitchens.
• Represent the brand in media outlets and collaborate with the Director of Food & Beverage on business strategy.

Required profile

• Minimum three years’ experience as an Executive Sous Chef or Executive Chef in a luxury hotel or resort of comparable scale.
• Proven track record in leading complex, campus‑style resort operations, preferably in a Caribbean or island destination.
• Strong financial acumen with experience managing profit‑and‑loss, margins and operating expenses.
• Excellent interpersonal and problem‑solving abilities, able to work under pressure.

Required skills

• Menu development and recipe creation.
• Cost control, budgeting and financial forecasting.
• Inventory management and purchasing systems.
• Payroll administration and labour costing.
• Proficiency with computer accounting programs and data analysis.