Executive Chef

Elite Culinary Internship – Savory & Pastry Chef
1-Year Immersive Program at a Luxury Montego Bay Villa

About the Role:

We’re seeking a recent culinary graduate with dual expertise in hot kitchen service + pastry/baking to join our private villa team. This is a rare opportunity to:

• Run all meal services (breakfast, lunch, dinner) for villa guests
• Craft artisan breads, breakfast pastries, and plated desserts daily
• Develop Jamaican-inspired French cuisine using local ingredients (seafood, tropical fruits, spices)
• Work in an intimate, creative environment with opportunity to mentor a junior local chef

We Provide:

• Free room and board- accommodation (private quarters on villa estate) and all meals
• Stipend: $1,400/month (reflects dual-skill premium)
• Ingredient allowance for creative projects
• Visa sponsorship assistance (if needed)
• Beachside work environment in Montego Bay

Ideal Candidate:

• Graduated from a top culinary school (LCB, Ferrandi, Paul Bocuse) within 1–2 years
• Has stage/internship experience in both pastry and savory kitchens
• Passion for Caribbean-French fusion (e.g., jerk-spiced puff pastry, rum babas with local fruit)
• Professional, fluent in English (French/Jamaican Patois a plus)

Your Skills:

• Le Cordon Bleu Grand Diplôme / or equivalent savory + pastry training
• Bread baking mastery (sourdough, viennoiserie, gluten-free options)
• Dessert proficiency (classic French techniques + tropical adaptations)
• Fine dining plating for multi-course meals
• Adaptability in a luxury private-service setting

Resume (highlight pastry + savory experience)
Portfolio (photos of plated dishes/pastries preferred)
Short cover letter answering:
“How would you blend French techniques with Jamaican flavors in our villa’s menu?”