Deputy Chef and Station Chef

Description

Job Summary: O7 Hotels is seeking a Deputy Chef and Station Chef for its hotels in Alcúdia, Mallorca, focused on delivering exceptional service and unique guest experiences. Key Highlights: 1. Join a team passionate about hospitality. 2. Opportunity for growth within an expanding hotel management company. 3. Accommodation provided during the season to facilitate your integration. **Description:** ---------------- **O7 HOTELS** **O7 Hotels** is the hotel management arm of **Grupo W2M**. We are currently undergoing rapid expansion and are looking for a *Deputy Chef* and a *Station Chef* for our hotels in **Alcúdia, Mallorca.** Our 3- and 4-star properties are designed to maximize guests’ enjoyment and deliver memorable experiences. However, what truly sets us apart is our people: hospitality professionals who share a common goal — delivering exceptional service and creating unique experiences for our guests. ***In addition, to facilitate your integration and stay, we offer accommodation during the season.*** **Your Responsibilities as Deputy Chef:** * Support the Head Chef in daily operational management and team coordination. * Supervise orders, cost control, and resource optimization. * Collaborate in developing and updating menus and menu cycles according to demand and budget. * Ensure compliance with quality standards and the HACCP system. * Monitor customer satisfaction within the kitchen area. * Foster a cohesive team and ensure adherence to internal policies (quality, occupational health and safety, and environmental standards). **Your Responsibilities as Station Chef:** * Prepare and supervise dishes for your station, ensuring quality and presentation. * Organize mise en place and ensure smooth service execution. * Monitor raw material usage and stock levels to minimize waste. * Maintain order, cleanliness, and hygiene in your work area. * Comply with quality standards and the HACCP system. * Coordinate with kitchen leadership to ensure efficient service aligned with departmental objectives. * **Requirements:** --------------- ***What We Value \- Deputy Chef*** * Prior experience as a Deputy Chef or extensive experience as a Station Chef in hotels or organized foodservice. * Leadership and team management capabilities in dynamic environments. * Knowledge of cost control, order management, and resource optimization. * Proficiency in food hygiene and safety regulations (HACCP). * Quality orientation, attention to detail, and customer satisfaction focus. * Proactive, solution-oriented attitude and ability to work under pressure. ***What We Value \- Station Chef*** * Demonstrable experience in the relevant station, preferably in hotels or high-volume buffets. * Technical knowledge of culinary techniques and service timing control. * Culinary and/or food handling training. * Commitment to quality, presentation, and established standards. * Teamwork capability and strong organizational skills. * Responsibility, dynamism, and positive attitude.