Description We are seeking a Head Chef with solid experience in Mediterranean Cuisine to lead and manage all kitchen operations comprehensively. The candidate will be responsible for a team of 6 people in the hotel restaurant, ensuring culinary excellence, cost control, and compliance with the highest standards of quality, hygiene, and food safety. **Position Mission:** Plan, direct, and manage the activities of the restaurant's kitchen department, including meal production and distribution, rigorously meeting quality, safety, and hygiene standards. Lead a team of 6 professionals, coordinating human and material resources to ensure maximum customer satisfaction and achieve the hotel’s profitability and quality objectives. **Main Tasks and Responsibilities:** * Direct, supervise, and plan all activities within the kitchen department and personnel under supervision. * Lead team training and development, fostering a positive and high-performance work environment. * Full control and management of food costs: recipe costing control, cost management, purchase quality, and warehouse/inventory control. * Design, planning, and control of the gastronomic offer (dishes, menus, and menu cards), with a strong focus on Mediterranean Cuisine. * Prepare the most significant specialties and oversee key decorative elements. * Prepare, produce, and present culinary products, maintaining high aesthetic and flavor standards. * Collaborate in developing the culinary offerings for the Midday Menu, À La Carte Service (Friday and Saturday evenings), and other events/banquets. * Use food management software for inventory, raw materials, and inventory order control. * Ensure implementation and compliance with safety and hygiene regulations (HACCP) affecting personnel, facilities, and equipment in the food service. * Enhance and promote the restaurant's image through culinary quality and service. * Attend to customers in the dining area or in case of specific requests. **Candidate Requirements:** * Minimum Education: Degree in Culinary and Gastronomic Sciences. Vocational Training in Pastry and Bakery is valued. * Experience: 3\-5 years of proven experience in a similar position. * Key Specialization: Experience and knowledge of Mediterranean Cuisine (traditional and innovative techniques). * Ability to design and manage menus/menus with a focus on profitability. * Control and Finance: Experience in recipe costing, cost control, inventory, and efficient raw material management. * Safety: Mastery and strict application of HACCP system and hygiene regulations. * Leadership: Experience managing teams, including scheduling and shift planning. Working Conditions  * Permanent Indefinite Contract. * Schedule: Primarily morning shift. * Days off: 2 free days per week (rotating) * Competitive compensation and benefits: We offer an attractive salary package with benefits recognizing the importance of your experience and dedication. Requirements **Positively valued qualifications include:** * Intermediate and/or Advanced Degree in Culinary and Gastronomic Sciences. * Intermediate level in Office software * Experience managing teams of more than 10 people.