Job Description

Company Overview

Millennium Investments is a leading force in construction and real estate development, with a legacy of creating world-class properties like The Crane and East Resort. Our commitment to innovation, quality, and excellence drives every project we undertake. We invite you to join our team of over 600 employees, to work at one of the most unique hospitality properties in Barbados and the oldest operating hotel in the Caribbean.

We are seeking a Chef de Partie to join our dynamic team in one of our restaurants and play a key role in supporting the Food & Beverage Function within our organisation. In this position, you will be eligible for employee benefits such as health and life insurance, exclusive employee discounts in our Food & Beverage Outlets, exclusive discounts to stay at our resorts, exclusive rates for 50+ affiliate resorts worldwide and discounts on gym membership.

Applications open to Barbadian nationals, CARICOM Nationals eligible to work in Barbados or eligible for Free Movement of Skills/Labour Certificate and Foreign Nationals with permission to reside and work in Barbados.

Role Overview:

The Chef de Partie is responsible for the preparation, cooking, and presentation of high-quality dishes within an assigned kitchen section, ensuring consistency and compliance with established standards. The role supports kitchen leadership, guides junior culinary team members, and maintains high standards of food quality, hygiene, organisation, and efficiency while contributing to an exceptional guest experience.

Main Key Responsibilities:

• Prepare, cook, and present food according to established recipes, specifications, portion standards, and quality requirements.
• Manage the assigned kitchen section, ensuring all mise en place, ingredients, equipment, and supplies are prepared and organised for service.
• Maintain consistent standards for food quality, taste, presentation, portion size, and temperature.
• Support daily kitchen operations, including à la carte, buffet, Room Service, banquets, special events, and other culinary requirements.
• Monitor stock levels and ingredient usage while minimising waste and supporting departmental food cost objectives.
• Maintain high standards of food safety, hygiene, sanitation, cleanliness, and organisation within the assigned section.
• Guide, coach, and support Commis Chefs and other junior culinary team members as required.
• Work closely with the culinary and Food & Beverage teams to ensure timely service and effective communication throughout operations.
• Ensure guest dietary requirements, allergies, and special requests are handled accurately and safely.
• Monitor and maintain kitchen equipment and report any defects, hazards, or operational concerns promptly.
• Complete required opening, closing, temperature, cleaning, waste, and other operational records accurately.
• Contribute to an Exceptional Memorable Experience (EME) through culinary excellence, teamwork, and professional service.

Required Skills & Qualifications:

• High School Diploma or equivalent preferred.
• Culinary qualification, apprenticeship, or professional culinary training preferred.
• Food safety certification preferred.
• Additional culinary or hospitality training considered an asset.
• Minimum 3–5 years' experience in a professional kitchen environment.
• Previous experience as a Chef de Partie or in a similar culinary position preferred.
• Experience in a hotel, resort, fine dining, high-volume restaurant, or banquet operation preferred.
• Previous experience supervising or mentoring junior culinary staff preferred.
• Strong culinary knowledge and technical cooking skills, including food preparation, cooking methods, ingredients, sauces, meats, seafood, vegetables, and relevant culinary specialties.
• Strong knowledge of food presentation and plating, with the ability to consistently meet established quality and portion standards.
• Knowledge of food safety, hygiene, sanitation, temperature control, and safe food handling practices.
• Understanding of food storage, labelling, dating, rotation, stock control, food costs, portion control, and waste reduction.
• Knowledge of professional kitchen equipment and safe operating procedures.
• Strong organisational and time management skills, with the ability to prioritise tasks and manage competing operational requirements.
• Ability to work efficiently under pressure and during high-volume service.
• Ability to supervise, guide, and support junior culinary staff.
• Good communication, interpersonal, teamwork, and collaboration skills.
• Strong attention to detail, with the ability to follow recipes, specifications, instructions, and established procedures accurately.
• Ability to identify and resolve routine culinary and operational issues.
• Understanding of hotel, restaurant, banquet, and high-volume food production operations.

Desired Qualities:

• Professional and disciplined.
• Passionate about culinary excellence.
• Strong attention to detail.
• Reliable, punctual, and accountable.
• Positive and team-oriented.
• Calm and composed under pressure.
• Adaptable and willing to support changing operational requirements.
• Strong work ethic and sense of responsibility.
• Committed to high standards of food quality, hygiene, and guest satisfaction.
• Experience in a luxury hotel or resort environment.
• Experience in fine dining or high-volume culinary operations.
• Experience with banquet and large-scale food production.
• Knowledge of international cuisines and culinary techniques.
• Experience with food costing and inventory control.
• Experience training or mentoring junior culinary staff.
• Culinary certification or recognized professional culinary qualification.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull kitchen equipment, ingredients, and supplies as required.
• Ability to bend, stretch, reach, kneel, and perform repetitive movements.
• Ability to work safely in high-temperature kitchen environments.
• Ability to handle kitchen equipment and utensils safely.
• Ability to perform physically demanding duties associated with professional kitchen operations.

Deadline for applications: October 25, 2026

Please note that only suitably qualified applicants will be invited to interview.