Executive Chef (m/f/d)

• ​Playitas Resort Fuerteventura
• ​Permanent
• ​Full-time
• ​as per direct or upon agreement

Deine Aufgaben

• Supervise and coordinate kitchen activities across the different sales points at the resort (buffets, à la carte restaurant, and bars)
• Plan and design menus for each restaurant, adapting to the theme of each venue while ensuring quality and variety
• Monitor and adjust food inventories, ensuring the proper use of products to minimize waste
• Ensure that all food meets the highest standards of quality, presentation, and taste
• Supervise compliance with food safety and hygiene regulations in all kitchen areas, applying the principles of current legislation
• Create and oversee processes to ensure compliance with food safety and hygiene regulations and resort standards in all kitchen areas
• Manage the kitchen budget, controlling food, supplies, equipment and staff costs
• Implement cost optimization strategies, including efficient inventory management and supplier negotiations
• Develop initiatives to improve the profitability of the food sales points without compromising quality
• Maintains purchasing, receiving and food storage standards
• Develop new dish and menu ideas to enhance the resort's culinary experience, with special attention to current trends and guest preferences
• Collaborate with the marketing team to design special events and promotions that boost restaurant sales
• Maintain a customer-focused approach, interacting with guests to gather feedback on food quality and dining experiences
• Effectively address any complaints or feedback related to service or food quality
• Establishes goals including performance goals, budget goals, team goals, etc.
• Deep understanding of each employee's role, enabling effective coordination of kitchen staff shifts based on demand, and the ability to step in or find suitable replacements during absences
• Provide guidance to the kitchen and support staff by setting performance standards, offering regular feedback and 1-on-1s, collaborating with HR on performance reviews, and ensuring ongoing development and training for a motivated team
• Ensures property policies are administered fairly and consistently
• Showcase innovative cooking techniques and equipment to the team

Dein Profil

• Minimum of 5 years of experience as a Head Chef or Sous Chef in hotels or resorts of the same or higher category
• A degree in Gastronomy, Culinary Arts, or equivalent is preferred
• Mastery of international and regional cooking techniques, HACCP control, team management, and kitchen administration
• Leads by example
• Excellent leadership, organizational, and communication skills. Ability to work under pressure and manage multiple sales points
• A collaborative attitude and effective communication skills
• Detail-oriented, with excellent time management and problem-solving skills
• Valid food handler certification
• Flexibility to work rotating shifts, including nights, weekends, and holidays
• Proficient in Microsoft Office Suite
• Advanced English proficiency (B2) is required, and knowledge of other languages is a plus

Wir bieten

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Kontakt

DERTOUR Hotels & Resorts GmbH

Boom, Robin
Tel: +49 69 9588 2449