What will be your mission?

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. 

What will you do?

• Perform general management duties including, but not limited to, systems management, cost evaluation of dishes, budget and forecast, report generation and department management. 
• Make the shifts and schedules of the staff in charge, while managing all the high, low, absences, etc., in the department. 
• Constant selection, training and evaluation of all the staff. 
• Coordinate standardized breakfast and room service operations. 
• Establish and ensure the correct image of the personnel in charge and correct treatment with the client. 
• Address and resolve customer complaints and suggestions and forward them to your superior. 
• Collaboration and support to all departments of the hotel. 
• 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. 
• Organize and coordinate the operative of the department, optimizing the human and material resources that the hotel provides. 
• Creation, design, management and control of the entire gastronomic offer of the hotel proactively, with periodic review. (Data sheets, PSP, Menu Engineering). 
• Constant development of I+D in the department.
• Constant analysis of the F&B P&L to ensure the achievement of objectives.  
• Supervision in the management and control of stocks, orders and inventories of utensils, food and drink necessary for the operation of the hotel. 
• Constant monitoring of the quality of the products and utensils used in the services. 

What are we looking for?

• At least 2-3 years‘ experience as a Sous Chef, preferably in a Restaurant or Hotel of similar size and complexity.
• Previous experience in Italian gastronomy is considered a valuable asset.
• Vocational training in hospitality/F&B/kitchen. 
• Fluency in local language is a must and knowledge of English is highly valuable. 
• Working knowledge of various computer software programs (Microsoft Office, etc). 
•  Excellent management and organizational skills.
• Customer service oriented. 
• Business awareness. 
• Focus on detail. 
• Excellent communication skills. 
• Ability to spot and resolve problems efficiently. 

Why choose us?

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:

• Worldwide experience – diversity of 150 different nationalities.
• Career development opportunities full of national and international challenges. 
• Wide range of training programmes to enhance your skills. 
• Wellbeing initiatives, including flexible working conditions.
• Team member recognition programmes, including Memorable Dates.
• Ability to make a difference through our sustainability programme and volunteering initiatives.
• Team member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme.