Head Chef

• Integration into a solid business group with great potential.
• A stimulating and professional work environment.
• Opportunities for professional development and growth.
• Competitive salary commensurate with the candidate's experience and value.
• Being part of an innovative project in BAMVOLEA CIUDAD DE LA RAQUETA.

If you meet the requirements and are ready to take on this exciting challenge, we invite you to become part of the Grupo Barbillón family and contribute to the success of BAMVOLEA CIUDAD DE LA RAQUETA.

We look forward to your application!

Job Opportunity: HEAD CHEF BAMVOLEA

Company: Grupo Barbillón

Location: BAMVOLEA CIUDAD DE LA RAQUETA

Grupo Barbillón, a leader in the catering and hospitality sector, is pleased to announce the search for a highly qualified and passionate professional to join our team as HEAD CHEF at our BAMVOLEA CIUDAD DE LA RAQUETA facilities.

If you possess a solid track record of at least 2 years leading kitchens, an innovative culinary vision, and an unwavering commitment to excellence, this is your opportunity to grow within a dynamic and constantly expanding company.

Grupo Barbillón distinguishes itself by offering memorable gastronomic experiences, combining product quality with exceptional service. In BAMVOLEA CIUDAD DE LA RAQUETA, we create a unique environment where good food and sport merge, and we are looking for someone who shares our passion for delighting our customers.

As HEAD CHEF, your duties will encompass a wide range of activities essential for the optimal operation of the kitchen:

• Comprehensive Kitchen Management: Supervise all daily kitchen operations, ensuring efficiency, quality, and compliance with company standards.
• Team Leadership: Direct, motivate, and train kitchen staff, fostering a positive, collaborative, and high-performance work environment. This includes task assignment, performance supervision, and conflict resolution.
• Menu Development and Maintenance: Create and update attractive and profitable gastronomic proposals, aligned with the identity of BAMVOLEA CIUDAD DE LA RAQUETA and market trends. Conduct tastings of new dishes and ensure consistency in preparation.
• Quality Control: Guarantee that all dishes meet the highest standards of quality, presentation, and flavor, from ingredient selection to final plating.
• Inventory and Purchasing Management: Efficiently control stock levels, place orders with suppliers, negotiate prices, and ensure the freshness and quality of all raw materials. Minimize waste.
• Regulatory Compliance: Ensure strict compliance with all hygiene, food safety, and health regulations (HACCP), maintaining the kitchen in perfect conditions of cleanliness and order.
• Cost Control: Manage kitchen food and labor costs, seeking to optimize profitability without compromising quality.
• Interdepartmental Collaboration: Maintain fluid and effective communication with other departments (front of house, management, etc.) to ensure a comprehensive and satisfactory customer experience.
• Innovation and Creativity: Stay up to date with the latest culinary trends and propose innovative ideas that enrich the gastronomic offering.

• Minimum Experience: At least 2 years of demonstrable experience in a similar position as HEAD CHEF, SOUS CHEF, or an equivalent management position.
• Education: Professional training in Hospitality and Catering or similar will be valued.
• Culinary Knowledge: Solid knowledge of culinary techniques, kitchen management, and cost control. Ability to design and execute diverse, high-quality menus.
• Leadership and Interpersonal Skills: Excellent leadership, communication, teamwork, and problem-solving skills.
• Organization and Proactivity: High capacity for organization, planning, and time management. Proactive person with great attention to detail.
• Adaptability: Ability to work under pressure in a dynamic, fast-paced environment.
• Customer Orientation: Commitment to customer satisfaction and excellence in service.
• HACCP Knowledge: Mastery of Hazard Analysis and Critical Control Points (HACCP) principles.
• Languages: Knowledge of languages will be valued.
• Experience of at least 2 years in the sector.
• Availability for immediate incorporation.
• Availability to work rotating shifts.
• Own vehicle.