Pantry Chef–Garde Manger & Cold Kitchen

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 Pantry Chef–Garde Manger & Cold Kitchen to join our dynamic team 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 Pantry Chef–Garde Manger & Cold Kitchenis responsible for leading the pantry and cold kitchen operations, ensuring superior quality, elegant presentation, and cost efficiency in all cold dishes, salads, and appetizers. This position performs supervision of a team, manages inventory, control costs, and supports menu development for all resort outlets and events. 

Main Key Responsibilities:

Prepare a wide range of cold dishes/food orders including salads, appetizers, canapes, cold soups, platters, cold trays, sauces and dressings in accordance with required standards.

Prepare amenities, fruit plates, charcuterie boards, cheese plates etc.

Ensure sufficient mise en place is available.

Stock and organise the cold station and manage inventory to reduce waste.

Storing, monitoring, cold food temperatures. 

Maintain a clean and sanitary pantry environment.

Required Skills & Qualifications:

Minimum 5-7 years of culinary experience, with at least 2 years in a supervisory pantry position.

Expertise in salads, appetizers, cold platters, dressings, and buffet displays.

Excellent knife skills

Strong knowledge of cold emulsions, jellification, sous vide applications, and chilled preparations. 

Strong creative sense for colour, texture, and presentation. 

Excellent organisation, cleanliness, and product rotation management. 

Proficiency in recipe standardisation, portion control, and production yield monitoring. 

Ability to lead a small team and maintain discipline and consistency under pressure. 

Experience in Caribbean and International cold cuisine preferred. 

Excellent knowledge of recipe standardisation and portion control systems. 

Must be able to lift up to 25kg and stand for long periods during production hours. 

Desired Qualities:

Strong creativity and artistic flair in cold food presentation.

Excellent sense of taste and attention to visual detail.

Ability to work efficiently under pressure in a fast-paced environment.

Strong leadership, communication, and organizational skills.

Commitment to cleanliness, consistency, and quality in all preparations.

Strong commitment to hygiene, organisation, and teamwork.

Professional discipline and accountability in daily operations.

Passion for creativity, innovation, and maintaining five-star quality standards.

Deadline for applications: October 31, 2025

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