At **Sir Victor**, we are looking for a passionate **Head Chef** with a strong attention to detail and operational excellence to lead our kitchen department. If you are a proactive leader with a strategic vision for hotel culinary management, we would love to hear from you! **Mission:** Drive the kitchen department forward by achieving annual strategic goals in alignment with hotel standards and procedures, ensuring maximum quality, department profitability, and high guest satisfaction and loyalty. **Key Responsibilities** * **Team Management \& Leadership:** + Lead, develop, and motivate the kitchen team, fostering a positive and collaborative work environment. + Manage recruitment, shift scheduling, and leave approvals according to operational needs and approved budgets. + Conduct regular performance reviews and provide ongoing feedback to nurture team talent. * **Culinary Operations \& Quality:** + Design menus and new culinary creations aligned with each outlet's concept, ensuring strict adherence to standardized recipes and technical spec sheets. + Oversee daily service to guarantee quality, consistency, and presentation across all dishes. + Ensure full compliance with food safety and hygiene regulations (HACCP). + Manage and resolve guest requests, special requirements, or concerns effectively. * **Administration, Purchasing \& Cost Control:** + Plan and monitor inventory levels to prevent both stockouts and food waste. + Liaise with suppliers to place orders for raw materials and kitchen supplies. + Track and control department costs and expenses (*food cost* and operating expenses). + Communicate staff weekly menus and allergen information to the *People \& Culture* department. + Coordinate equipment maintenance and repair requests to prevent operational downtime. **What We Offer** * Permanent contract (*Contrato Indefinido*), full\-time position. * The opportunity to join an established, high\-profile hotel with an inclusive and supportive work culture. * Professional growth and ongoing training opportunities within the group. * Competitive salary tailored to experience and qualifications. * **Experience:** Minimum of 5 years of experience in a similar leadership role (Head Chef or Sous Chef) within the hotel industry. * **Technical Knowledge:** + Strong expertise in culinary techniques, cooking methods, and kitchen equipment operation. + Proficiency in office software and culinary management tools (cost control, spec sheets, purchasing). + In\-depth knowledge and certification in HACCP standards. + Knowledge of additional languages is a plus. * **Competencies:** Strong leadership, attention to detail, problem\-solving skills, creativity, and a collaborative mindset.
David Muñoz
Indeed · HR
David Muñoz
Indeed · HR
