Commis Chef

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 Commis Chef 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 Commis Chef plans, preps, sets up, and provides quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintains organization, cleanliness, and sanitation of work areas and equipment.

Main Key Responsibilities:

• Coordinates and stays as informed and ready as possible with the food and beverage team, the events team etc. for any and all functions and the menus in their prescribed kitchen and around the hotel and to be able to operate autonomously on all occasions with or without the presence of the Sous Chef or in certain cases The Executive Chef.
• To be well versed and be able to direct and instruct in the ordering, preparation and plating of all menus in the designated kitchen and meal service.
• Executes and directs in reading, writing and successful following of prep lists and recipes with accuracy and an advance/ expert skill level being able to troubleshoot, problem solve and think creatively on their feet.
• Contributes to the ordering by ensuring that all items necessary in the daily kitchen operations are stocked with back-ups for all items either in stock or on order.
• Enforces the necessary daily cleaning and organizing of the kitchen and to relay any major cleanliness issues to be dealt with on an immediate basis with the Sous Chef and Executive Chef, the chief steward and/ or the stewarding shift leader.
• Aids the Sous Chef and Executive Chef in maintaining and enforcing a proper food cost by preparing accurately and working to efficiently minimize wastage and labour costs for themselves and the other kitchen staff.
• Oversees the accurate preparing, cooking and plating of all the food in the kitchen and restaurant they are designated to.
• Assists the Sous Chef and Executive Chef in menu planning, inventory control and ordering.
• Mentors all kitchen staff whenever and wherever needed.

Required Skills & Qualifications:

• High school diploma (preferred)
• Food safety training (preferred)
• Completion of formal culinary/ apprenticeship program or a Minimum 8 years professional experience in similar hotel/resort/ restaurant setting
• Chef Certification (preferred)
• To have an advanced knowledge, understanding and ability to train in the culinary arts & industry with an advanced skill set in all of the following and more: bread doughs, pastry doughs, fruit based items (coulis, compotes etc.), egg cookery and general & advanced preparation of farinaceous (flour based) products, mother sauces and secondary sauces, preparation and creation of vinaigrettes, flavoured, infused, and coloured oils, several butchery techniques and the cooking techniques for a variety of meats and cuts of meat, organ meats and fish, several vegetable and starch cooking and cutting techniques, strong skills at preparing soups, sauces and stocks etc. The receiving, storing, cleaning/processing and knowledge of shelf life of all food products used by the kitchen. New menu development and recipe writing, costing and executing.
• The ability to thrive independently and lead the team as an assistant manager or acting Sous Chef/ Head Chef (in the absence of both).
• To have a strong passion, desire and drive for a developing and thriving career in the professional culinary industry.

Desired Qualities:

• A keen sense of taste and smell
• A desire for a continuing and advancing career in the culinary arts and industry
• Advanced hand- eye coordination
• Advanced arithmetic skills
• Advanced memory and attention to detail
• Advanced artistic and creative talent and skill
• Advanced oral and written communication, interpersonal skills, and team building skills
• The ability to remain calm in any and all heated or hectic situations and influence the staff to be the same.
• The ability to provide intuitive insight
• Continual foresight with the ability to anticipate, prevent, identify and solve any problem or react to any and all information in need of consideration and adjustment
• Humility, patience, and understanding of peoples differences & different ways of communicating, understanding and learning.
  
• Flexibility to work overtime, cover shifts, holidays, special events, and any shifts in need of help as required by the demands of the business.
• Must be able to lift more than fifty (50) lbs.
  
• To be in good physical condition, being able to stand for long periods of time, enduring various physical movement including lifting, stretching, pushing and bending.

Deadline for applications: June 18, 2026

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