Sous Chef - Breakfast

About the role

We are seeking an experienced Sous Chef to lead our breakfast kitchen at Fairmont Royal Pavilion. You will work closely with the Head Chef to deliver high‑quality breakfast experiences while maintaining food safety and presentation standards.

Key responsibilities

• Lead and supervise the breakfast kitchen team during all service periods.
• Prepare and execute breakfast menu items with consistent quality and presentation.
• Develop and refine breakfast menus using seasonal ingredients and guest preferences.
• Manage inventory, control food costs, and minimize waste.
• Train, mentor and evaluate kitchen staff, fostering a collaborative environment.
• Ensure strict adherence to food safety, hygiene and sanitation protocols.
• Coordinate with front‑of‑house to address guest requests and dietary needs.

Required profile

• Minimum 3 years of experience in a senior kitchen position such as Sous Chef or Chef de Partie.
• 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

• Breakfast cuisine preparation
• Menu planning
• Food safety and hygiene compliance
• Operation of commercial kitchen equipment

What we offer

• 50 % discount on dining and hotel stays for employees.
• Exclusive rates at Fairmont and Accor Group hotels worldwide.
• Ongoing development programs and learning academies.
• Opportunities to grow within the property and across the Fairmont brand.