Junior Sous Chef

About the role

Join a leading hospitality property in Barbados as a Junior Sous Chef, supporting the Food & Beverage function across à la carte, room service and banquet operations. You will act as a key leader in the kitchen, stepping in for the Head Chef or Sous Chef when needed.

Key responsibilities

• Coordinate with the food & beverage and events teams to ensure seamless menu execution for all service outlets.
• Direct ordering, preparation and plating of menus, following prep lists and recipes with precision.
• Maintain daily kitchen cleanliness, enforce hygiene standards and report major issues promptly.
• Assist in controlling food costs by minimizing waste and managing inventory efficiently.
• Mentor and train kitchen staff, and act as acting Sous Chef or Head Chef in their absence.

Required profile

• High school diploma (preferred) and food safety training.
• Completion of a formal culinary apprenticeship or at least 8 years of professional experience in a hotel, resort or restaurant setting.
• Chef certification is preferred.
• Ability to lift 50 lb and stand for long periods.

Required skills

• Preparation of bread and pastry doughs.
• Creation of fruit coulis, compotes and vinaigrettes.
• Expertise in mother sauces, secondary sauces and infused oils.
• Butchery and cooking techniques for various meats, organ meats and fish.
• Vegetable and starch cutting, soup, stock and sauce preparation.
• Menu development, recipe writing and costing.

What we offer

• Health and life insurance.
• Exclusive employee discounts in food & beverage outlets and resort stays.
• Discount rates at 50+ affiliate resorts worldwide.
• Gym membership discounts.