OKU Andalusia - Restaurant Head Chef

OKU Hotels; Cádiz; Presencial; EUR 35.000 - 65.000; Jornada completa

Descripción de la vacante

A forward-thinking company is seeking a talented Restaurant Head Chef to join their team at a stunning new beachfront resort. This role offers an exciting opportunity to lead kitchen operations, manage a passionate team, and create innovative culinary experiences. With a focus on quality and sustainability, you'll be part of a dynamic environment that values creativity and excellence. If you're ready to make your mark in the world of luxury hospitality and contribute to a brand that is redefining modern dining, this is the perfect opportunity for you.

Servicios

Accommodation Options

Competitive Remuneration

Dynamic Work Environment

Formación

• Proven experience as a Head Chef or Sous Chef in a high-quality restaurant.
• Strong knowledge of culinary techniques and gastronomic trends.

Responsabilidades

• Lead and manage all kitchen operations, ensuring quality and consistency.
• Supervise and train kitchen staff, fostering a positive work environment.
• Ensure compliance with food safety and hygiene regulations.

Conocimientos

Culinary Techniques

Leadership

Communication Skills

Organizational Skills

Creativity

Cost Management

Food Safety Regulations

Educación

Culinary Arts Degree

Herramientas

Kitchen Equipment

Descripción del empleo

At OKU, we believe in curating extraordinary experiences for both our guests and our team. We are committed to attracting top-tier talent from around the world, bringing together passionate individuals who share our vision for exceptional hospitality. We are seeking an experienced Restaurant Head Chef to join us in opening OKU Andalusia, our newest five-star resort on Spain’s Costa del Sol, just moments from Sotogrande.

This is a unique opportunity to become part of an award-winning and rapidly expanding lifestyle brand that is redefining modern hospitality with its laidback luxury ethos. We offer a remuneration and benefits package according to your profile, along with available accommodation options to ensure a seamless and rewarding experience as part of our team.

Set to open this summer, OKU Andalusia is a stunning beachfront retreat that blends contemporary design, immersive dining, and a vibrant social atmosphere. As part of this exciting journey, you’ll join a dynamic and collaborative team that celebrates initiative, creativity, and excellence, offering ample opportunities for growth within a brand that is shaping the future of luxury hospitality.

ABOUT OKU

‘OKU’ is derived from the Japanese spiritual and architectural concept meaning ‘inner space’. OKU Hotels is a boutique collection of soulfully-curated, laidback luxury hotels, created for the modern traveler. Meticulously designed sanctuaries are conceived with barefoot luxury, local connections and slow living at heart.

OKU Hotels is headquartered in London, with current properties operating in Ibiza and Kos, and a confirmed pipeline of hotels set to open in Turkey, Spain and the Maldives. OKU is targeting to own and/or operate a collection of over ten exquisite properties in new and captivating destinations worldwide, over the next five years.

RESPONSIBILITIES OF THE ROLE

1. Lead and manage all kitchen operations, ensuring the quality and consistency of dishes.
2. Manage food inventory and control costs, minimizing waste and maximizing profitability.
3. Supervise and train kitchen staff, fostering a positive and productive work environment.
4. Ensure compliance with food safety and hygiene regulations, including HACCP standards.
5. Collaborate with the restaurant manager to plan special events and promotions.
6. Maintain relationships with suppliers and negotiate prices to obtain high-quality ingredients.
7. Ensure the attractive presentation of dishes, maintaining the restaurant's quality standards.
8. Maintain the order and cleanliness of the kitchen.

CANDIDATE REQUIREMENTS

1. Proven experience as a Head Chef or Sous Chef in a high-quality restaurant.
2. Strong knowledge of culinary techniques, ingredients, and gastronomic trends.
3. Ability to lead and motivate a kitchen team.
4. Excellent communication and organizational skills.
5. In-depth knowledge of food safety and hygiene regulations.
6. Ability to work under pressure and manage multiple tasks simultaneously.
7. Creativity and passion for cooking.
8. Knowledge of cost management and inventory control.

Behavioural Competencies

1. Strong leadership and decision-making skills.
2. Strategic thinking and problem-solving abilities.
3. Attention to detail and commitment to excellence.
4. Communication and teamwork skills.
5. Adaptability and flexibility to changes.

Technical Skills and Knowledge

1. Mastery of various culinary techniques and cooking methods.
2. In-depth knowledge of different cuisines and dietary requirements.
3. Ability to create and develop innovative menus.
4. Knowledge of food safety and hygiene regulations (HACCP).
5. Ability to manage inventory and control food costs.
6. Ability to use and maintain kitchen equipment.
7. Personnel management skills.