Sous Chef - Breakfast

About the role

We are seeking an experienced Sous Chef to lead our breakfast operations at the Fairmont Royal Pavilion. In this role you will work closely with the Head Chef to deliver high‑quality breakfast experiences while maintaining strict food safety standards.

Key responsibilities

• Lead and supervise the breakfast kitchen team, ensuring smooth service during all 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 inventory, monitor food costs, minimize waste and support profitability.
• Train, mentor and evaluate kitchen staff, fostering a collaborative work environment.
• Ensure compliance with food safety, hygiene and sanitation protocols.
• Coordinate with front‑of‑house staff to address guest requests and special dietary needs.

Required profile

• Minimum 3 years of 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.
• Excellent organizational and time‑management skills, especially during high‑volume service.

Required skills

• Operation and maintenance of commercial kitchen equipment.
• Inventory management and food costing.
• Implementation of food safety and hygiene protocols.

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 participate in corporate social responsibility activities.