Head Chef

Description

Job Summary: We are seeking a Head Chef to lead the department, ensuring high-quality gastronomic offerings and customer satisfaction at BLUESEA Hotels. Key Responsibilities: 1. Lead and develop the kitchen team and daily operations. 2. Ensure gastronomic quality and customer satisfaction. 3. Manage costs, recipes, and compliance with health regulations. **Description:** ---------------- At **BLUESEA Hotels**, we make travel easy, accessible, and hassle-free. We are a hotel group specialized in vacation tourism, headquartered in Palma de Mallorca, with presence in Spain's most iconic destinations: Balearic Islands, Canary Islands, Costa del Sol, Costa Brava, Valencia, Almería Coast, Cádiz, Costa de la Luz, Rías Baixas, Cantabria, Madrid, and Marrakech. We strive to continuously evolve so that every stay is better than the last, embracing innovative, flexible, and responsible management. Currently, we are expanding our team and seeking to hire a **Head Chef** to lead the Kitchen Department, aiming to ensure a high-quality, efficient, and company-standard-aligned gastronomic offering, directly contributing to customer satisfaction. **Responsibilities:** * Plan, organize, and supervise the kitchen department’s daily operations. * Lead, coordinate, and develop the kitchen team, assigning tasks and shifts according to hotel operations. * Ensure compliance with quality, presentation, and flavor standards for all dishes. * Design, implement, and update menus and gastronomic proposals aligned with the hotel’s concept. * Monitor costs, recipes, consumption, and waste to ensure service profitability. * Manage orders, procurement, and storage of raw materials. * Ensure strict compliance with hygiene, food safety, and HACCP regulations. * Coordinate with other departments to guarantee an integrated customer experience. * Conduct controls, reports, and department-specific records. * Participate in audits, training, and continuous improvement processes. **Requirements:** --------------- * Previous experience as Head Chef or Sous Chef in hotels or organized foodservice. * Solid knowledge of kitchen management, cost control, and recipe management. * Experience leading teams and organizing high-volume service operations. * Proficiency in hygiene, food safety, and HACCP regulations. * Strong planning, decision-making, and incident-resolution capabilities. * Customer satisfaction orientation. **We Offer:** * Joining a stable and growing company. * Continuous training and professional development.