HEAD CHEF

The Head Chef at the Sir Victor Hotel in Barcelona is responsible for leading the kitchen and ensuring the preparation of exceptional dishes that delight guests, maintaining the highest standards of quality and providing timely service.
In charge of the kitchen team, the Head Chef plays a key role in the planning, supervision and execution of menus, contributing to the success and reputation of the hotel.
With a focus on operational efficiency and gastronomic creativity, he/she will ensure that each dish reflects the excellence that characterises the Sir Victor Hotel.
The person we are looking for will be an effective leader who follows and oversees the correct preparation and presentation of dishes, managing all aspects of the kitchen, from the selection of ingredients to the supervision of hygiene standards.
In addition, you must be able to coordinate the team, handle multiple tasks at the same time and propose continuous improvements to maintain customer satisfaction.
Expertise in advanced culinary techniques and kitchen management are essential to enhance the hotel's reputation and attract more customers.
RESPONSIBILITIES.
Organise workstations with all ingredients and kitchen equipment.
Cook the dishes and quantities based on the daily work order.
Maintain production processes and report changes and new proposals to colleagues in the kitchen and dining room.
Place the relevant orders, in order to have the necessary products available for each service.
Properly use the tools and materials placed at their disposal, ensuring at all times that they are cared for and in good condition.
Promoting customer satisfaction and loyalty, through the correct management of the production and delivery of dishes during the service and guaranteeing the excellent preparation of recipes and dishes, ensuring quality at all times.
To register, on a daily basis, all the raw materials used, in order to guarantee their optimal replenishment.
Manage, appropriately, any request and/or complaint that arrives from the customer, communicating it to the Executive Chef, promoting the necessary actions that may be required and following up accordingly.
Maintain the concepts of each point of sale and/or service, complying, at all times, with those that cannot be waived and ensuring their maintenance over time.
To provide the desired service in their batch, based on the defined standards and procedures, and in due time and form.
Maintain the cleanliness and orderliness of the processing areas, chambers and warehouses.
Supervise, participate and comply at all times with hygiene regulations and standards (HACCP).
To comply, at all times, with the quality standards and processes defined in the department.
To close the shift properly, leaving the area clean and in good condition and informing the person in charge of any outstanding issues.
Lead the team in the daily preparation of staff meals to the highest standards.
Communicate weekly menus and allergens with human resources.
Maintain work schedules including on woffu 2 months in advance.
Organise annual holiday consumption with all team members to ensure settlement.
Coordinate with relevant hotel departments any necessary information to ensure the highest standards of performance.
Plan seasonal and annual menus to the highest standards of products and execution, maintaining profitability.
Participate in the preparation of the annual budget, striving to meet budgets including food costs, materials, wages, etc.
SUPPORTING THE PROFITABILITY OF THE DEPARTMENT.
Monitor that exactly, the quantities of products and raw materials specified on each product sheet are used.
Inventory and maintain the necessary stocks to guarantee the correct supply of kitchen products.
Ensure the quality and good condition of the raw materials before starting to cook.
Actively participate in the operation of the service, organising the production and delivery of the dishes in the corresponding time and manner.
Comply with the process, preparation and cooking times defined for each recipe.
Supervise the arrival and quality of the goods required for daily production.
Packing, refrigerating and storing cooked products on a daily basis, labelling them according to the established procedures.
TEAM Encourage a good working environment within the A&B Department, promoting teamwork and supporting and collaborating with the rest of the team at all times.
Actively collaborate with the rest of the staff in the dining room and kitchen, helping whenever necessary.
Encourage constant, clear and regular communication with the rest of the team.
Maintain good relations with the rest of the staff, both in the department itself and with the rest of the Hotel's departments.
To be aware of, comply with and encourage the rest of the team to comply with health and safety conditions at work.
To propose improvements that help the continuous improvement of the A&B department, in particular, and of the Hotel in general.
CONTRACT CONDITIONS Working 40 hours / week Permanent contract Starting date.
November BENEFITS Competitive Salary Competitive compensation and benefits.
Personal and professional development opportunities.
A day off to celebrate your birthday.
Employee rates at all our properties.
Corporate benefits website with numerous offers.
Demonstrable experience as a line manager or sous chef.
Experience in the use of cutting tools, cooking utensils and baking trays and pans Knowledge of various cooking procedures and methods Ability to follow all sanitation procedures Ability to work in a team environment Very good communication skills, ability to communicate in English and Spanish