Seasonal Pastry Cook

Fairmont Royal Pavilion is a stunning 75-room luxury resort nestled along Barbados’ prestigious Platinum Coast inclusive of two restaurants and a Beach Club.  Renowned not only for its breathtaking oceanfront views and world-class hospitality, the Company is deeply committed to the personal and professional growth of its team. Employees are empowered through hands-on learning opportunities and gaining valuable experience in the dynamic world of luxury hospitality.

Team members enjoy a generous suite of benefits, including

• 50% discount for employees on dining and hotel stays
• Exclusive rates at Fairmont and Accor Group hotels worldwide
• Ongoing development programs

At Fairmont Royal Pavilion, you’re not just joining a team, you’re becoming part of a culture that celebrates excellence, nurtures talent, and rewards dedication.

As a Seasonal Pastry Cook, you will be assisting with the operation of our bakeshop, bringing artisan expertise and precision to every item that leaves our kitchen. This role offers the opportunity to showcase your technical mastery while contributing to a dynamic culinary team.

Your core responsibilities will be;

• Execute daily production of fresh artisan breads, rolls, muffins, scones, cakes, cookies, tarts, bars, macarons, chocolates, and specialty pastry items according to established recipes and standards.
• Demonstrate proficiency across all pastry disciplines, including artisan breads, quick breads, laminated doughs, and advanced techniques.
• Maintain exceptional quality and consistency by executing precise scaling, weighing, rolling, and shaping with meticulous attention to detail.
• Own your assigned pastry station, ensuring optimal organization, readiness, and production timing to seamlessly support both à la carte service and banquet events.
• Set the standard for efficient mise en place preparation, establishing the pace and workflow that enables timely, flawless execution.
• Contribute creative ideas and constructive feedback to enhance menu execution and bakeshop operations.
• Adapt flexibly to evolving production needs and collaborate effectively across all kitchen environments.

Required Qualifications:

• Minimum 2 years of professional pastry or baking experience in a high-volume kitchen environment
• Demonstrated expertise in artisan bread production, laminated doughs, and advanced pastry techniques
• https://careers.accor.com/global/en/job/seasonal-pastry-cook-in-fairmont-royal-pavilion-porters-barbados-jid-111051