47 Ofertas de Chef en Madrid

About the Company

Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. You don't need to be from this industry, you do need to be passionate.

Join our family today.

Together, we'll make travel better.

JOB SCOPE:

Assist in all aspects of kitchen operation, including food costs control. Assist and develop creative menu and recipes, ensure quality food product and meeting the highest standard of guests dining experience. Perform daily kitchen operations, assist (at the assigned uni with menu preparation, ensure food quality and freshness, monitor ordering, delivery and stocks control. Assist in staff scheduling.

JOB RESPONSIBILITIES

• Implement the instructions given by the supervisor
• Supervise and support on food preparation, cooking and general duties
• Ensure kitchen area and working table clean, tidy and hygiene
• Ensure food quality, portion size, good hands in bulk cooking/reheating and presentation to meet standards.
• Ensure ingredients quality when delivery / ordering
• Able to handle emergency issues of kitchen and answer enquiries
• Maintain smooth operations in kitchen
• Assist supervisor for preparing the weekly shift schedule and roster
• Develop menu and recipes card
• Control food costs
• To put into effect team’s cooperation and work towards development, implementation, maintenance and improvement of the quality management system.
• Take initiative to identify areas for improvement and participate in continual improvement activities.
• Undertake other jobs assigned by superiors from time to time.

JOB REQUIREMENTS

• Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry
• Accountable and able to work independently
• Excellent customer service, interpersonal and communication skills
• Attention to details
• Having the health supervisor or manager of health treatment certificate is preferred
• Able to read and write Spanish and English
• General computer knowledge and operation
• Shift duty is required
• Work location: Airport

About the Company

Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. You don't need to be from this industry, you do need to be passionate.

Join our family today.

Together, we'll make travel better.

JOB SCOPE:

Assist in all aspects of kitchen operation, including food costs control. Assist and develop creative menu and recipes, ensure quality food product and meeting the highest standard of guests dining experience. Perform daily kitchen operations, assist (at the assigned uni with menu preparation, ensure food quality and freshness, monitor ordering, delivery and stocks control. Assist in staff scheduling.

JOB RESPONSIBILITIES

• Implement the instructions given by the supervisor
• Supervise and support on food preparation, cooking and general duties
• Ensure kitchen area and working table clean, tidy and hygiene
• Ensure food quality, portion size, good hands in bulk cooking/reheating and presentation to meet standards.
• Ensure ingredients quality when delivery / ordering
• Able to handle emergency issues of kitchen and answer enquiries
• Maintain smooth operations in kitchen
• Assist supervisor for preparing the weekly shift schedule and roster
• Develop menu and recipes card
• Control food costs
• To put into effect team’s cooperation and work towards development, implementation, maintenance and improvement of the quality management system.
• Take initiative to identify areas for improvement and participate in continual improvement activities.
• Undertake other jobs assigned by superiors from time to time.

JOB REQUIREMENTS

• Minimum 7 years working experience as a Jr Sous Chef/Sous Chef, preferably in hotel or catering industry
• Accountable and able to work independently
• Excellent customer service, interpersonal and communication skills
• Attention to details
• Having the health supervisor or manager of health treatment certificate is preferred
• Able to read and write Spanish and English
• General computer knowledge and operation
• Shift duty is required
• Work location: Airport

Hello! Welcome to Plaza Premium Group , we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily , together we are building a legacy. You don't need to be from this industry; you do need to be passionate.

Join our family today.

Together, we'll make travel better.

JOB SCOPE

To lead culinary operations in the absence of Country Exec Chef, ensure excellence and consistency in existing operations, Implement Regional HQ/ HQ directives, implement organizational SOP-Culinary across operations, Contribute towards culinary innovation and operational efficiency (both cost and quality)

JOB RESPONSIBILITIES

• To Lead the Food Production and Strategic Planning in compliance with the guidelines provided by the Country Executive Chef. Need to work closely with the Operations Manager and Lounge Managers
• To ensure the Food Quality is in accordance with the prescribed standards
• To Monitor and be responsible for adherence to Safety, Hygiene and Cleanliness standards & procedures
• Ensure availability of stock and raw materials through proper planning and co-ordination with the procurement department.
• Set out procedures of dish / food cooking such as cooking time, methods and ingredients needed, presentation and serving instruction etc.
• Ensure smooth production cycles and delivery by analyzing consumption trends and busy operational hours.
• Work in association with the F & B Manager/Operations Manager in the areas of Food Promotions, Food Festivals, Menu planning & Pricing.
• Control food costs through effective recipe planning, costing, pricing and inventory management.
• Inspect all kitchen areas to ensure all health and safety regulations are adhered to the Food and Environmental Hygiene Department’s requirement.
• Able to spot and resolve problems efficiently.
• Lead other Sous Chefs in different units along with the Country Executive Chef
• Supervise and train team members to achieve good performance standards.
• Maintain a positive and professional approach with co-workers and guests.
• Contribute to the Company’s overall customer services satisfaction standards
• Carry out stocktaking in the kitchen regularly and monitor the stock level and ensure efficient stock management.
• Minimum 15 years’ experience in F&B Production preferably in hotel, aviation and restaurants
• Strong F&B knowledge in creating profitable, operational and cutting-edge solutions
• Accountability and able to work independently
• Excellent customer service, interpersonal and communication skills
• Fluent in both Spanish and English

MIS:

• Consistently report operational status on a daily basis via CPR system (minimum only 1 missed report in a month)

Team Management:

• Manage one- to –one counselling /coaching with staff.
• Manage incident investigations (food complaints, intolerances)
• Manage staff evaluation.
• Assist in Interviewing and hiring staff.
• Conduct spot check for staff grooming (Uniform, appearance, name tag)
• Conduct spot check on staff knowledge on daily specials.
• Conduct briefing with supervisors on daily basis.
• Schedule work activities and communicate duties and hours to staff. Coach staff on how to do the job and motivate them to finish projects.
• Manage staff vacation plan.
• Manage staff attendance (absences, Leaves and lateness)

Environment, Health and Safety:

• Monitor health and safety policies and ensure that best practices are followed:
• Fire prevention and evacuation
• Handling hazards
• First aid for staff members and guests
• Kitchen safety and security
• Monitor inspections and spot checks to ensure health and safety, are met within standards.

JOB REQUIREMENTS

• Degree holder in Hospitality and Management from a reputed hotel management college/institute
• 15+ years of Experience with minimum 5 years of Management Experience in hospitality industry
• Strong leadership skills, mature, outgoing & guest oriented, good communication skills
• Proactive, enthusiastic, strong sense of responsibility and positive thinking
• Able to work independently and under pressure
• Excellent command of spoken and written Spanish and English
• Shift duty is required as directed by Country Executive Chef
• Problem-solving: Manage with limited resources. Plan better to execute operations without preferred tools such as knives and glass-based items.

Hello! Welcome to Plaza Premium Group , we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily , together we are building a legacy. You don't need to be from this industry; you do need to be passionate.

Join our family today.

Together, we'll make travel better.

JOB SCOPE

To lead culinary operations in the absence of Country Exec Chef, ensure excellence and consistency in existing operations, Implement Regional HQ/ HQ directives, implement organizational SOP-Culinary across operations, Contribute towards culinary innovation and operational efficiency (both cost and quality)

JOB RESPONSIBILITIES

• To Lead the Food Production and Strategic Planning in compliance with the guidelines provided by the Country Executive Chef. Need to work closely with the Operations Manager and Lounge Managers
• To ensure the Food Quality is in accordance with the prescribed standards
• To Monitor and be responsible for adherence to Safety, Hygiene and Cleanliness standards & procedures
• Ensure availability of stock and raw materials through proper planning and co-ordination with the procurement department.
• Set out procedures of dish / food cooking such as cooking time, methods and ingredients needed, presentation and serving instruction etc.
• Ensure smooth production cycles and delivery by analyzing consumption trends and busy operational hours.
• Work in association with the F & B Manager/Operations Manager in the areas of Food Promotions, Food Festivals, Menu planning & Pricing.
• Control food costs through effective recipe planning, costing, pricing and inventory management.
• Inspect all kitchen areas to ensure all health and safety regulations are adhered to the Food and Environmental Hygiene Department’s requirement.
• Able to spot and resolve problems efficiently.
• Lead other Sous Chefs in different units along with the Country Executive Chef
• Supervise and train team members to achieve good performance standards.
• Maintain a positive and professional approach with co-workers and guests.
• Contribute to the Company’s overall customer services satisfaction standards
• Carry out stocktaking in the kitchen regularly and monitor the stock level and ensure efficient stock management.
• Minimum 15 years’ experience in F&B Production preferably in hotel, aviation and restaurants
• Strong F&B knowledge in creating profitable, operational and cutting-edge solutions
• Accountability and able to work independently
• Excellent customer service, interpersonal and communication skills
• Fluent in both Spanish and English

MIS:

• Consistently report operational status on a daily basis via CPR system (minimum only 1 missed report in a month)

Team Management:

• Manage one- to –one counselling /coaching with staff.
• Manage incident investigations (food complaints, intolerances)
• Manage staff evaluation.
• Assist in Interviewing and hiring staff.
• Conduct spot check for staff grooming (Uniform, appearance, name tag)
• Conduct spot check on staff knowledge on daily specials.
• Conduct briefing with supervisors on daily basis.
• Schedule work activities and communicate duties and hours to staff. Coach staff on how to do the job and motivate them to finish projects.
• Manage staff vacation plan.
• Manage staff attendance (absences, Leaves and lateness)

Environment, Health and Safety:

• Monitor health and safety policies and ensure that best practices are followed:
• Fire prevention and evacuation
• Handling hazards
• First aid for staff members and guests
• Kitchen safety and security
• Monitor inspections and spot checks to ensure health and safety, are met within standards.

JOB REQUIREMENTS

• Degree holder in Hospitality and Management from a reputed hotel management college/institute
• 15+ years of Experience with minimum 5 years of Management Experience in hospitality industry
• Strong leadership skills, mature, outgoing & guest oriented, good communication skills
• Proactive, enthusiastic, strong sense of responsibility and positive thinking
• Able to work independently and under pressure
• Excellent command of spoken and written Spanish and English
• Shift duty is required as directed by Country Executive Chef
• Problem-solving: Manage with limited resources. Plan better to execute operations without preferred tools such as knives and glass-based items.

Hello Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. You don't need to be from this industry;

you do need to bepassionate.

Join our family today.

Together, we'll make travel better.

JOB SCOPE

To lead culinary operations in the absence of Country Exec Chef, ensure excellence and consistency in existing operations, Implement Regional HQ/ HQ directives, implement organizational SOP-Culinary across operations, Contribute towards culinary innovation and operational efficiency (both cost and quality)

JOB RESPONSIBILITIES

• To Lead the Food Production and Strategic Planning in compliance with the guidelines provided by the Country Executive Chef. Need to work closely with the Operations Manager and Lounge Managers
• To ensure the Food Quality is in accordance with the prescribed standards
• To Monitor and be responsible for adherence to Safety, Hygiene and Cleanliness standards & procedures
• Ensure availability of stock and raw materials through proper planning and co-ordination with the procurement department.
• Set out procedures of dish / food cooking such as cooking time, methods and ingredients needed, presentation and serving instruction etc.
• Ensure smooth production cycles and delivery by analyzing consumption trends and busy operational hours.
• Work in association with the F & B Manager/Operations Manager in the areas of Food Promotions, Food Festivals, Menu planning & Pricing.
• Control food costs through effective recipe planning, costing, pricing and inventory management.
• Inspect all kitchen areas to ensure all health and safety regulations are adhered to the Food and Environmental Hygiene Department's requirement.
• Able to spot and resolve problems efficiently.
• Lead other Sous Chefs in different units along with the Country Executive Chef
• Supervise and train team members to achieve good performance standards.
• Maintain a positive and professional approach with co-workers and guests.
• Contribute to the Company's overall customer services satisfaction standards
• Carry out stocktaking in the kitchen regularly and monitor the stock level and ensure efficient stock management.
• Minimum 15 years' experience in F&B Production preferably in hotel, aviation and restaurants
• Strong F&B knowledge in creating profitable, operational and cutting-edge solutions
• Accountability and able to work independently
• Excellent customer service, interpersonal and communication skills
• Fluent in both Spanish and English

MIS:

• Consistently report operational status on a daily basis via CPR system (minimum only 1 missed report in a month)

Team Management:

• Manage one- to –one counselling /coaching with staff.
• Manage incident investigations (food complaints, intolerances)
• Manage staff evaluation.
• Assist in Interviewing and hiring staff.
• Conduct spot check for staff grooming (Uniform, appearance, name tag)
• Conduct spot check on staff knowledge on daily specials.
• Conduct briefing with supervisors on daily basis.
• Schedule work activities and communicate duties and hours to staff. Coach staff on how to do the job and motivate them to finish projects.
• Manage staff vacation plan.
• Manage staff attendance (absences, Leaves and lateness)

Environment, Health and Safety:

• Monitor health and safety policies and ensure that best practices are followed:
• Fire prevention and evacuation
• Handling hazards
• First aid for staff members and guests
• Kitchen safety and security
• Monitor inspections and spot checks to ensure health and safety, are met within standards.

JOB REQUIREMENTS

• Degree holder in Hospitality and Management from a reputed hotel management college/institute
• 15+ years of Experience with minimum 5 years of Management Experience in hospitality industry
• Strong leadership skills, mature, outgoing & guest oriented, good communication skills
• Proactive, enthusiastic, strong sense of responsibility and positive thinking
• Able to work independently and under pressure
• Excellent command of spoken and written Spanish and English
• Shift duty is required as directed by Country Executive Chef
• Problem-solving: Manage with limited resources. Plan better to execute operations without preferred tools such as knives and glass-based items.

Hello! Welcome to Plaza Premium Group , we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily , together we are building a legacy. You don't need to be from this industry;
you do need to be passionate.

Join our family today.

Together, we'll make travel better.

JOB SCOPE

To lead culinary operations in the absence of Country Exec Chef, ensure excellence and consistency in existing operations, Implement Regional HQ/ HQ directives, implement organizational SOP-Culinary across operations, Contribute towards culinary innovation and operational efficiency (both cost and quality)

JOB RESPONSIBILITIES

• To Lead the Food Production and Strategic Planning in compliance with the guidelines provided by the Country Executive Chef. Need to work closely with the Operations Manager and Lounge Managers
• To ensure the Food Quality is in accordance with the prescribed standards
• To Monitor and be responsible for adherence to Safety, Hygiene and Cleanliness standards & procedures
• Ensure availability of stock and raw materials through proper planning and co-ordination with the procurement department.
• Set out procedures of dish / food cooking such as cooking time, methods and ingredients needed, presentation and serving instruction etc.
• Ensure smooth production cycles and delivery by analyzing consumption trends and busy operational hours.
• Work in association with the F & B Manager/Operations Manager in the areas of Food Promotions, Food Festivals, Menu planning & Pricing.
• Control food costs through effective recipe planning, costing, pricing and inventory management.
• Inspect all kitchen areas to ensure all health and safety regulations are adhered to the Food and Environmental Hygiene Department’s requirement.
• Able to spot and resolve problems efficiently.
• Lead other Sous Chefs in different units along with the Country Executive Chef
• Supervise and train team members to achieve good performance standards.
• Maintain a positive and professional approach with co-workers and guests.
• Contribute to the Company’s overall customer services satisfaction standards
• Carry out stocktaking in the kitchen regularly and monitor the stock level and ensure efficient stock management.
• Minimum 15 years’ experience in F&B Production preferably in hotel, aviation and restaurants
• Strong F&B knowledge in creating profitable, operational and cutting-edge solutions
• Accountability and able to work independently
• Excellent customer service, interpersonal and communication skills
• Fluent in both Spanish and English

MIS:

• Consistently report operational status on a daily basis via CPR system (minimum only 1 missed report in a month)

Team Management:

• Manage one- to –one counselling /coaching with staff.
• Manage incident investigations (food complaints, intolerances)
• Manage staff evaluation.
• Assist in Interviewing and hiring staff.
• Conduct spot check for staff grooming (Uniform, appearance, name tag)
• Conduct spot check on staff knowledge on daily specials.
• Conduct briefing with supervisors on daily basis.
• Schedule work activities and communicate duties and hours to staff. Coach staff on how to do the job and motivate them to finish projects.
• Manage staff vacation plan.
• Manage staff attendance (absences, Leaves and lateness)

Environment, Health and Safety:

• Monitor health and safety policies and ensure that best practices are followed:
• Fire prevention and evacuation
• Handling hazards
• First aid for staff members and guests
• Kitchen safety and security
• Monitor inspections and spot checks to ensure health and safety, are met within standards.

JOB REQUIREMENTS

• Degree holder in Hospitality and Management from a reputed hotel management college/institute
• 15+ years of Experience with minimum 5 years of Management Experience in hospitality industry
• Strong leadership skills, mature, outgoing & guest oriented, good communication skills
• Proactive, enthusiastic, strong sense of responsibility and positive thinking
• Able to work independently and under pressure
• Excellent command of spoken and written Spanish and English
• Shift duty is required as directed by Country Executive Chef
• Problem-solving: Manage with limited resources. Plan better to execute operations without preferred tools such as knives and glass-based items.

Head Chef

Position Overview

The Head Chef specialising in Mediterranean cuisines is primarily responsible to enhance the menu offerings and oversee the day-to-day management for the culinary operations of the of the Chairmans properties within the Kingdom of Saudi Arabia while maintaining a superior level of customer service.

The ideal candidate will excel in preparing, cooking, and serving high-quality Mediterranean dishes that complement our existing culinary repertoire. The family values fresh, seasonal, locally sourced, and healthy organic cuisine. This role also involves overseeing the design, implementation and co development with the Properties Manager and Head Housekeeper of all SOP’s and administrative infrastructure to optimise the culinary operations.

The Head Chef must possess excellent leadership and management skills, with a proven track record of training and supervising a large kitchen team serving the family and 180 employees daily. Responsibilities include comprehensive training of the kitchen team and all aspects of kitchen operations.

The candidate should have strong international HACCP health and hygiene experience, along with expertise in efficient food and stock ordering and rotation management. They will be responsible for implementing, overseeing, and managing kitchen budgets and food costs to align with operational and family needs.

Additionally, the chef will be tasked with transitioning sourcing from retail markets to establishing new agreements with top wholesalers. This optimisation of the value chain will utilise new, seasonal ingredients to expand the kitchen's repertoire effectively.

This Role is based in Riyadh, Saudi Arabia

Key Responsibilities

1. Operational Oversight:

• Menu planning and development including all dietary requirements in close collaboration with the Head Housekeeper and the family for formal and informal settings.

• Sourcing, ordering and supplier development the finest seasonal and organic ingredients locally and internationally.

• Co-develop, implement and monitor high quality and high-level SOPs to optimise the day-to-day management of the kitchen, food and beverage service departments and ensure alignment with the current-and long-term objectives of the Chairman & Family.

• Review expenditures, invoice entries, and other accounting documents for the food and beverage departments in coordination with the Properties Manager.

• Monitor and manage the day-to-day operations of the food and beverage in close coordination with the Head Houskeeper to ensure seamless service delivery.

• Monitor operating expenses, culinary budgets, and oversee the efficient procurement of all goods, materials, equipment and services.

• Create and manage detailed staff work and holiday schedules.

• Coordinating events, guest visits, and daily logistics with the Head Housekeeper, Properties Manager and family to ensure seamless service delivery.

• Plan, implement and supervise daily and seasonal cleaning schedules for all food and beverage areas.

• Oversee the care and maintenance of equipment, supplies and materials.

• Maintain a safe and secure environment for the family and all staff.

2. Staff Management

• Manage, lead, motivate train and oversee the kitchen team of 15 – 20 employees to advance employee engagement, service standards and develop a high-performing low to middle management team.

• Work closely and coordinate day to day movements with all supervisory staff across the Housekeeping, Administration, Maintenance, Accounting and Logistics departments.

• Co-develop and oversee all staff training programs in close coordination with the Properties Manager and the family to optimise and elevate the service standards in the household.

3. Hygiene Maintenance

• Implement, train staff and oversee strong International HACCAP Health & Hygiene compliance standards in the kitchen and beverage service departments.

4. Logistical Coordination

• Coordinate day to day food and beverage operational requirements in close collaboration with the Properties Manager, Head Housekeeper and the family for arrivals, departures of the family, their guests, staff, functions and events ensuring that all necessary preparations are made in advance.

5. Communication and Reporting

• Provide regular updates and reports to the Properties Manager on the status of staff and departmental activities.

• Ability to clearly and effectively communicate with members of the family.

• Maintain transparent and continuous communication with the family, all supervisors, and all relevant stakeholders.

• Document all activities, incidents, and feedback for future reference and improvement.

• Strictly always uphold all security and confidential matters.

6. Crisis Management

• Co-develop and assist in the implementation of a crisis management plan for any emergencies that may occur in the kitchen and beverage service areas.

• Provide real-time assistance and support in case of any disruptions or emergencies.

Qualifications

• Diploma or Bachelor’s degree holder in relevant field or equivalent.

Relevant Experience

• Minimum 8 years’ experience within high performance kitchens a similar property and/or a 5-star hotel/resort.

• Solid knowledge and repertoire of Mediterranean family style food of Spain, France, Italy etc

• Proven experience in managing large teams in high pressure environments with calm and patience

• Experience managing and training large teams of disparate nationalities.

• Experience in staff training to elevate service standards.

• Solid administration and computer skills (Excel, Word etc)

• Experience interacting with accounting ERP and IT systems such as Oracle NetSuite is a plus.

• Candidates preferred with predominantly commercial background and less so in private service.

Competencies

• Strategic, quick and procedural long term thinker.

• Efficient, self-reliant and proactive.

• Must have aptitude for creative problem solving, analysis and emotional intelligence to effect successful change management.

• Must be process driven with the ability to handle multiple competing priorities effectively with all levels and departments.

• Unquestionable integrity, dependability and confidentiality in handling sensitive information.

• Positive, discrete, confident nature.

• Fluency in English is a must.

Head Chef

Position Overview

The Head Chef specialising in Mediterranean cuisines is primarily responsible to enhance the menu offerings and oversee the day-to-day management for the culinary operations of the of the Chairmans properties within the Kingdom of Saudi Arabia while maintaining a superior level of customer service.

The ideal candidate will excel in preparing, cooking, and serving high-quality Mediterranean dishes that complement our existing culinary repertoire. The family values fresh, seasonal, locally sourced, and healthy organic cuisine. This role also involves overseeing the design, implementation and co development with the Properties Manager and Head Housekeeper of all SOP’s and administrative infrastructure to optimise the culinary operations.

The Head Chef must possess excellent leadership and management skills, with a proven track record of training and supervising a large kitchen team serving the family and 180 employees daily. Responsibilities include comprehensive training of the kitchen team and all aspects of kitchen operations.

The candidate should have strong international HACCP health and hygiene experience, along with expertise in efficient food and stock ordering and rotation management. They will be responsible for implementing, overseeing, and managing kitchen budgets and food costs to align with operational and family needs.

Additionally, the chef will be tasked with transitioning sourcing from retail markets to establishing new agreements with top wholesalers. This optimisation of the value chain will utilise new, seasonal ingredients to expand the kitchen's repertoire effectively.

This Role is based in Riyadh, Saudi Arabia

Key Responsibilities

1. Operational Oversight:

• Menu planning and development including all dietary requirements in close collaboration with the Head Housekeeper and the family for formal and informal settings.

• Sourcing, ordering and supplier development the finest seasonal and organic ingredients locally and internationally.

• Co-develop, implement and monitor high quality and high-level SOPs to optimise the day-to-day management of the kitchen, food and beverage service departments and ensure alignment with the current-and long-term objectives of the Chairman & Family.

• Review expenditures, invoice entries, and other accounting documents for the food and beverage departments in coordination with the Properties Manager.

• Monitor and manage the day-to-day operations of the food and beverage in close coordination with the Head Houskeeper to ensure seamless service delivery.

• Monitor operating expenses, culinary budgets, and oversee the efficient procurement of all goods, materials, equipment and services.

• Create and manage detailed staff work and holiday schedules.

• Coordinating events, guest visits, and daily logistics with the Head Housekeeper, Properties Manager and family to ensure seamless service delivery.

• Plan, implement and supervise daily and seasonal cleaning schedules for all food and beverage areas.

• Oversee the care and maintenance of equipment, supplies and materials.

• Maintain a safe and secure environment for the family and all staff.

2. Staff Management

• Manage, lead, motivate train and oversee the kitchen team of 15 – 20 employees to advance employee engagement, service standards and develop a high-performing low to middle management team.

• Work closely and coordinate day to day movements with all supervisory staff across the Housekeeping, Administration, Maintenance, Accounting and Logistics departments.

• Co-develop and oversee all staff training programs in close coordination with the Properties Manager and the family to optimise and elevate the service standards in the household.

3. Hygiene Maintenance

• Implement, train staff and oversee strong International HACCAP Health & Hygiene compliance standards in the kitchen and beverage service departments.

4. Logistical Coordination

• Coordinate day to day food and beverage operational requirements in close collaboration with the Properties Manager, Head Housekeeper and the family for arrivals, departures of the family, their guests, staff, functions and events ensuring that all necessary preparations are made in advance.

5. Communication and Reporting

• Provide regular updates and reports to the Properties Manager on the status of staff and departmental activities.

• Ability to clearly and effectively communicate with members of the family.

• Maintain transparent and continuous communication with the family, all supervisors, and all relevant stakeholders.

• Document all activities, incidents, and feedback for future reference and improvement.

• Strictly always uphold all security and confidential matters.

6. Crisis Management

• Co-develop and assist in the implementation of a crisis management plan for any emergencies that may occur in the kitchen and beverage service areas.

• Provide real-time assistance and support in case of any disruptions or emergencies.

Qualifications

• Diploma or Bachelor’s degree holder in relevant field or equivalent.

Relevant Experience

• Minimum 8 years’ experience within high performance kitchens a similar property and/or a 5-star hotel/resort.

• Solid knowledge and repertoire of Mediterranean family style food of Spain, France, Italy etc

• Proven experience in managing large teams in high pressure environments with calm and patience

• Experience managing and training large teams of disparate nationalities.

• Experience in staff training to elevate service standards.

• Solid administration and computer skills (Excel, Word etc)

• Experience interacting with accounting ERP and IT systems such as Oracle NetSuite is a plus.

• Candidates preferred with predominantly commercial background and less so in private service.

Competencies

• Strategic, quick and procedural long term thinker.

• Efficient, self-reliant and proactive.

• Must have aptitude for creative problem solving, analysis and emotional intelligence to effect successful change management.

• Must be process driven with the ability to handle multiple competing priorities effectively with all levels and departments.

• Unquestionable integrity, dependability and confidentiality in handling sensitive information.

• Positive, discrete, confident nature.

• Fluency in English is a must.