Join our team at NH Hotels & Resorts, a global leader in upscale and midscale hospitality, renowned for our exceptional service and facilities. A brand with a strong footprint in Europe and the Americas that is beginning its adventure in Greater China.
You will have the opportunity to provide our guests with reliable experiences that combine value, location and your own human touch. You can join us in our quest to make every hotel stay remarkable by meeting the needs of guests looking for functional hotels & resorts with a natural and fresh style, doubled by friendly service. Become part of a brand that is like you: Functional, natural and down-to-earth, innovative, reliable and friendly.
As Executive Chef, you will be responsible for all chef functions and kitchen brigade.
You will direct and work with F&B team members to successfully execute all culinary operations, and strive to continually improve guest satisfaction and maximize the financial performance of the department.
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Perform general management duties including, but not limited to, systems management, cost evaluation of dishes, budget and forecast, report generation and department management.
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Make the shifts and schedules of the staff in charge, while managing all the high, low, absences, etc., in the department.
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Constant selection, training and evaluation of all the staff.
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Establish and ensure the correct image of the personnel in charge and correct treatment with the client.
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Address and resolve customer complaints and suggestions and forward them to your superior.
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Collaboration and support to all departments of the hotel.
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Design and establish standards in terms of quality, environment, HACCP and prevention of occupational hazards in the company and collaborate with the hotel in its compliance and continuous improvement.
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Organize and coordinate the operative of the department, optimizing the human and material resources that the hotel provides.
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Creation, design, management and control of the entire gastronomic offer of the hotel proactively, with periodic review. (Data sheets, PSP, Menu Engineering).
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Constant development of I+D in the department.
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Constant analysis of the F&B P&L to ensure the achievement of objectives.
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Supervision in the management and control of stocks, orders and inventories of utensils, food and drink necessary for the operation of the hotel.
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Constant monitoring of the quality of the products and utensils used in the services.
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At least 2-3 years‘ experience as a Sous Chef, preferably in a hotel of similar size and complexity.
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Vocational training in hospitality/F&B/kitchen.
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Fluency in local language is a must and knowledge of English is highly valuable.
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Working knowledge of various computer software programs (Microsoft Office, etc).
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Excellent management and organizational skills.
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Customer service oriented.
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Business awareness.
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Focus on detail.
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Excellent communication skills.
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Ability to spot and resolve problems efficiently.
At Minor Hotels Europe & Americas we are committed to shaping exciting careers worldwide and cross-cultural experiences. Our journey is fuelled by the passion and dedication of our incredible teams, who also enjoy inspiring and exclusive benefits such as:
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Worldwide experience – diversity of 150 different nationalities.
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Career development opportunities full of national and international challenges.
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Wide range of training programmes to enhance your skills.
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Wellbeing initiatives, including flexible working conditions.
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Team member recognition programmes, including Memorable Dates.
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Ability to make a difference through our sustainability programme and volunteering initiatives.
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Team member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme.
Are you looking for a new challenge? Apply now!
Minor Hotels Europe & Americas is dedicated to fostering an inclusive working environment where every individual is valued and equally encouraged. We warmly welcome individuals from all backgrounds and abilities.
