Head Chef - ME LISBON

at  Melia Hotels International

“THE WORLD IS YOURS WITH MELIÁ”

Joining Meliá is to embark on a journey without borders because the possibilities of growing and training here are endless. It is knowing that the world is yours and that you can work in many countries. And all with the feeling that you are part of a big family.
It means knowing that you have started one of the most exciting journeys of your life, a journey in which inspiration will always accompany you. Do you dare to be the owner of your professional career in an inspiring world?
MISSION: Responsible for the implementation of strategy, standards, products and optimization of operational efficiency in the kitchen area of the hotel. The Head Chef is responsible for managing the resources of the kitchen and to ensure that the support systems, restaurant and outdoor function operations are running effectively, and within budget. The Head Chef is in charge of controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.

Ø Responsible for the hotel’s kitchen operation
Ø Implement the F&B strategy through standards based on product, qualities and culinary direction.
Ø Follow instructions from F&B Hotel Service, implement Operating Manuals by Brand, F&B standards, based on the ideals of Brands, making adaptations to the hotel if necessary.
Ø Responsible for the short and medium term profitability of F&B in the hotel. Track budget compliance. Proposes and implements action plans in case of deviations.
Ø Participate in the preparation of their department’s budget according to the set guidelines.
Ø Follow up on the defined budget, ensure compliance with it, and report any deviations that may occur within the department to the Business Partner.
Ø Participate in the definition of the necessary corrective measures to minimise negative impacts and monitor them together with the Business Partner.
Ø Periodically, analyse the P&L of the department, review all departmental revenues and expenses, seek to maximise results and identify opportunities for improvement with the support of the Business Partner.
Ø Ensure compliance with the economic objectives of your department and are aware of the economic objectives of your hotels, as well as their compliance. Convey information clearly to your team.
Ø Provide feedback to F&B Partner regarding their hotel’s needs for F&B suppliers.
Ø Carry out the available training that applies to the improvement of their job.Responsible for the implementation of Food Safety Regulations.
Ø Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them.