Chef de Cuisine

Fairmont Hotels and Resorts; España; A distancia; EUR 30.000 - 50.000; Jornada completa

Descripción de la vacante

A luxury hotel in Spain is seeking an experienced chef to lead their culinary team. The role involves designing innovative menus, overseeing kitchen operations, and ensuring the highest standards of food quality and safety. The ideal candidate will have a degree in gastronomy, at least 3 years of relevant experience, and exceptional leadership skills. Opportunities for growth and employee discounts are available.

Servicios

Discounted hotel rooms

Food and beverage rates at sister properties

Learning programs for development

Formación

• 3 years of experience in a similar role.
• Previous experience in high-level events and fine dining service.
• Ability to report directly to the Executive Chef or Sous Chef.

Responsabilidades

• Design and create exclusive menus tailored to guest preferences.
• Supervise and manage kitchen staff efficiently.
• Maintain high culinary standards and ensure food safety.

Conocimientos

Leadership

Teamwork

Communication

Creativity

Educación

Degree in gastronomy or related field

Descripción del empleo

Company Description

Fairmont La Hacienda will offer guests one of the most exclusive resorts in southern Spain.

Situated on the San Roque coast, in a unique and privileged enclave near Sotogrande, it features a luxurious 5‑star hotel and branded residences, showcasing breathtaking sea views.

Guests at Fairmont La Hacienda will indulge in a luxury resort experience with access to pools, a spa, fitness facilities, a grand ballroom, and flexible meeting spaces.

Surrounded by two of southern Europe's most renowned golf courses, the hotel provides an exclusive retreat for golf enthusiasts, beach lovers, and discerning travelers.

Job Description

A chef in a luxury hotel has a range of key responsibilities and functions that go beyond just cooking. Their role involves ensuring that every aspect related to gastronomy is of the highest quality, maintaining a high level of service and creativity.

Responsibilities

Menu Design and Planning

• Create exclusive menus: Develop innovative and sophisticated menus that reflect the identity of the hotel, considering guest preferences and culinary trends.
• Adapt the menu to special needs: Create options for people with dietary restrictions (vegetarian, vegan, gluten‑free, etc.) and ensure there are choices for all tastes.

Kitchen Team Management and Supervision

• Lead the kitchen team: Supervise, motivate, and coordinate the kitchen staff (sous chefs, cooks, pastry chefs, etc.), fostering cooperation and a good work environment.
• Train the staff: Ensure that the entire team is trained in cooking techniques, hygiene and food safety standards, and maintain a professional attitude.
• Manage team performance: Evaluate the performance of staff and provide feedback to improve service quality.

Quality Control and Standards

• Maintain the hotel's culinary standards: Ensure that all dishes leaving the kitchen meet the hotel's luxury standards in terms of flavor, presentation, and ingredient quality.
• Review and adjust: Oversee the preparation and presentation of food, ensuring it meets customer expectations.

Inventory and Supplier Management

• Control food and beverage inventories: Manage the stock of fresh ingredients, ensuring there is always an adequate supply of high‑quality products without wastage.
• Select quality suppliers: Negotiate with suppliers to obtain the best available ingredients, ensuring product quality, freshness, and exclusivity.

Compliance with Safety and Hygiene Regulations

• Ensure food safety: Implement and oversee hygiene policies in the kitchen to comply with local and international food safety regulations.
• Control allergens: Ensure food is properly labeled and minimize the risk of cross‑contamination, protecting guests with food allergies.

Cost Optimization and Profitability

• Manage the kitchen budget: Control ingredient costs, reduce waste, and ensure the team maintains profitability without compromising quality.
• Maximize kitchen service profitability: Look for ways to improve kitchen efficiency, increasing profitability through proper resource management.

Customer Service and Culinary Experience

• Personalize the culinary experience: In a luxury hotel, the chef may design custom menus for VIP clients, private dinners, or special events, providing an exclusive experience.
• Interact with guests: Occasionally, the chef may be present during special dinners or events, offering a more direct experience with clients.

Special Event Management

• Organize banquets and events: Supervise the preparation and execution of special events such as weddings, gala dinners, or conferences, ensuring everything meets the client's expectations.
• Exclusive catering services: Offer luxury catering services, adapting to the specific needs of each event, such as private dinners or exclusive menus.

Culinary Innovation

• Develop new recipes: Create new techniques, flavors, and presentations to surprise guests and keep their interest in the culinary offerings.
• Stay on top of culinary trends: Keep informed about the latest culinary trends and adapt them to meet the needs and expectations of luxury hotel guests.

Collaboration with Other Departments

• Coordinate with other departments: Work closely with other hotel departments, such as customer service, sales, and events, to ensure that the culinary experiences align with the hotel's image.
• Advice on the drinks menu: Collaborate with the sommelier and bar team to create proper food and beverage pairings.

Development and Maintenance of the Hotel's Reputation

• Manage guest relationships: Ensure that each guest's culinary experience is exceptional so that the hotel maintains its luxury reputation.
• Maintain consistent quality: Ensure that the kitchen's quality level remains high and consistent at all times so that guests always receive a memorable experience.

Participation in Marketing and Promotion

• Collaborate in promoting culinary offerings: The chef may collaborate on promotional campaigns for the hotel, such as launching special menus, culinary events, or promotions to attract more customers.
• Develop culinary identity: Contribute to the development of the hotel's culinary identity to stand out in the competitive luxury hotel market.

Qualifications

• Previous experience in high‑level events and fine dining service.
• 3 years of experience in a similar role.
• A degree in gastronomy or a related field.
• A natural leader with communication and teamwork skills.
• A hands‑on, operational profile with great kitchen work capacity.
• Ability to report directly to the Executive Chef or Sous Chef and effectively manage various teams and operations.

Candidate must be a citizen of the European Union or possess a valid work permit for Spain.

Additional Information

What is in it for you:

• Discounted hotel rooms and food and beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world!