Executive Chef

Mangia'S; Egna; In loco; EUR 30.000 - 50.000; Tempo pieno

Descrizione del lavoro

A prestigious hospitality brand in Italy is seeking an experienced Executive Chef to lead culinary operations at TUI Blue Budoni. Responsibilities include managing daily F&B operations, designing menus, and ensuring compliance with food regulations. The ideal candidate will have expertise in both buffet and à la carte service, along with strong team management skills. This seasonal role offers accommodation, meals, and opportunities for career growth within a dynamic work environment.

Servizi

Accommodation available

Meals provided

Career growth opportunities

Ongoing training

Competenze

• Proven experience in a similar role.
• Familiarity with local and national food regulations.
• Skills in inventory control and food presentation.

Mansioni

• Managing daily F&B operations within budget and quality standards.
• Designing menus and overseeing procurement.
• Leading the culinary team and conducting staff evaluations.

Conoscenze

Team management

Customer service orientation

Food cost control expertise

Strong knowledge of food preparation

Expertise in buffet and à la carte service

Descrizione del lavoro

Executive Chef

Mangia’s Resorts, a distinguished hospitality brand of Aeroviaggi S.p.A., embodies the essence of Authentic Italian Vacanza within the upper‑upscale segment. With 17 owned properties across Sicily and Sardinia—including 2 city hotels, 10 four‑ and five‑star resorts, and 5 clubs—Mangia’s offers guests immersive and memorable stays that celebrate Italian heritage, nature, and lifestyle. Reflecting our commitment to excellence and international recognition, two of our resorts proudly belong to the prestigious Autograph Collection by Marriott, while one is part of the refined Curio Collection by Hilton.

Job description

We are seeking an experienced Executive Chef to lead the culinary operations at TUI Blue Budoni for the upcoming 2026 season.

The ideal candidate is responsible for executing the culinary strategy to ensure effective kitchen management, elevate the guest experience, deliver on brand promise, and achieve departmental revenue goals.

Key Responsibilities

• Managing daily F&B operations within budget and quality standards
• Designing menus, overseeing procurement, and driving improvements
• Ensuring hygiene, safety, and regulatory compliance
• Monitoring inventory, food cost, and purchasing procedures
• Innovating buffet presentation and culinary concepts
• Handling crisis situations and optimizing team performance
• Ensuring freshness, presentation, and quality of all dishes
• Leading the culinary team and promoting collaboration, conducting staff evaluations and scheduling shifts, and collaborating with recruiting activities

Requirements

• Proven experience in a similar role
• Expertise in buffet and à la carte service
• Strong knowledge of food preparation and presentation
• Familiarity with local and national food regulations
• Experience with HACCP self‑monitoring procedures
• Skills in team management and inventory control
• Customer service orientation
• Food cost control expertise Knowledge of English and French

What we offer

• Type of contract seasonal
• Accommodation available
• Meals provided
• Career growth opportunities within the company
• Dynamic and collaborative work environment
• Ongoing training and access to professional development courses