Meliá Hotels International is one of the world's largest hotel chains and the leading hotel group in Spain. Founded in 1956, the company operates over 380 hotels in more than 40 countries under a diverse portfolio of brands including Gran Meliá, ME by Meliá, Paradisus, and INNSiDE. As a major player in the global hospitality industry and a member of the IBEX 35, it is recognized for its leadership in both leisure and business travel segments.

Headquartered in Palma de Mallorca, Meliá maintains an extensive presence across Spain, with properties in nearly every major city and tourist destination. For international professionals, the company offers a wide range of career paths from corporate roles in IT, finance, and marketing to operational positions in luxury hospitality. Meliá is particularly relevant for international hires due to its multilingual work environment and its commitment to internal mobility across its global network.

Founded in 1956 by Gabriel Escarrer Juliá in Palma de Mallorca, the company began with a single hotel. It expanded rapidly across Spain and internationally, becoming a publicly traded company on the IBEX 35 in 1996.

For international professionals

Global leader in the resort sector with a presence in over 40 countries.
Headquartered in Palma de Mallorca, offering significant corporate and administrative opportunities in the Balearic Islands.
Extensive portfolio of brands ranging from mid-scale to ultra-luxury, catering to diverse professional backgrounds.
Strong emphasis on internal mobility and international career development programs for employees.
Regularly recruits for multilingual roles in guest experience, hotel management, and corporate services.

Head Chef - Me Sitges Terramar

Meliá Hotels

This job was originally posted in Spanish and automatically translated to English. You'll most likely need Spanish to apply.

Job Description

"The world is yours with Meliá"

Discover a path without limits at Meliá, where opportunities for growth and development are infinite. Immerse yourself in a journey that will take you to work in several countries and become part of our extensive global family.

Discover some of the benefits we offer:

My MeliáRewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages.
My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.

Job Mission

The Executive Chef is responsible for implementing the strategy, standards, attributes, and culinary products defined by the company, optimizing operational efficiency in the kitchen and guaranteeing the hotel's gastronomic quality. They contribute directly to the hotel's success through culinary excellence, the correct implementation of standards, compliance with health regulations, and the optimization of economic results in the F&B area.

What will you have to do?

Implement the F&B strategy and standards following the guidelines of Hotel Services and F&B CO, adapting them to the hotel and ensuring their correct execution in the kitchen.
Manage daily culinary operations, ensuring compliance with brand manuals, gastronomic standards, quality levels, HACCP, and sustainability requirements.
Control the profitability of the F&B area, analyzing P&L, budget tracking, deviations, and defining action plans together with the Business Partner.
Supervise suppliers and products, guaranteeing compliance with the purchasing strategy, authorizations, and the use of approved products.
Select, lead, and develop the kitchen team, managing training, performance, communication, work environment, and staffing needs.
Ensure the customer experience, guaranteeing the correct execution of brand standards, personalization of the experience, incident management, and continuous improvement based on the Voice of the Customer.

Job Mission

What will you have to do?

Implement the F&B strategy and standards following the guidelines of Hotel Services and F&B CO, adapting them to the hotel and ensuring their correct execution in the kitchen.
Manage daily culinary operations, ensuring compliance with brand manuals, gastronomic standards, quality levels, HACCP, and sustainability requirements.
Control the profitability of the F&B area, analyzing P&L, budget tracking, deviations, and defining action plans together with the Business Partner.
Supervise suppliers and products, guaranteeing compliance with the purchasing strategy, authorizations, and the use of approved products.
Select, lead, and develop the kitchen team, managing training, performance, communication, work environment, and staffing needs.
Ensure the customer experience, guaranteeing the correct execution of brand standards, personalization of the experience, incident management, and continuous improvement based on the Voice of the Customer.

What are we looking for?

Education

University degree or higher in Tourism, Gastronomy, or Culinary Arts.
Continuous training in gastronomic trends is highly valued.

Languages

Spanish.
Advanced English.

Specific Knowledge

Food handling, hygiene, and food safety (HACCP).
Economic management and cost analysis in the kitchen.
Gastronomic trends and culinary creativity.
Operational management tools and Office suite.
Knowledge of hotel operations and different types of service.
Results-oriented and focused on economic objectives.
Planning, organization, and operational excellence.

Competencies

Leadership, communication, and team management.
Gastronomic innovation and execution of new concepts.
Project and pilot management.
Ability to work under global standards in a dynamic environment.

Experience

Minimum 3 years as Executive Chef or similar position in 4 or 5-star hotels.

View original advert (Spanish)

"El mundo es tuyo con Meliá"

Descubre un camino sin límites en Meliá, donde las oportunidades de crecimiento y desarrollo son infinitas. Sumérgete en un viaje que te llevará a trabajar en varios países y a formar parte de nuestra extensa familia global.

Descubre algunos de los beneficios que ofrecemos:

My MeliáRewards: Participa en nuestro programa de fidelidad exclusivo, disfrutando de beneficios y ventajas únicas.
My MeliáBenefits: Aprovecha la compensación flexible y los descuentos exclusivos en una amplia variedad de productos y servicios, promoviendo un estilo de vida activo y saludable.

Misión del puesto

El/la Executive Chef es responsable de implantar la estrategia, estándares, atributos y productos culinarios definidos por la compañía, optimizando la eficiencia operativa en cocina y garantizando la calidad gastronómica del hotel. Contribuye directamente al éxito del hotel a través de la excelencia culinaria, la correcta implementación de estándares, el cumplimiento de la normativa sanitaria y la optimización de resultados económicos del área de F&B.

¿Qué tendrás que hacer?

Implementar la estrategia y estándares de F&B siguiendo las directrices de Hotel Services y F&B CO, adaptándolos al hotel y asegurando su correcta ejecución en cocina.
Gestionar la operativa culinaria diaria, asegurando el cumplimiento de manuales de marca, estándares gastronómicos, niveles de calidad, APPCC y requisitos de sostenibilidad.
Controlar la rentabilidad del área de F&B, analizando P&L, seguimiento presupuestario, desviaciones y definiendo planes de acción junto al Business Partner.
Supervisar proveedores y productos, garantizando el cumplimiento de la estrategia de compras, autorizaciones y uso de productos homologados.
Seleccionar, liderar y desarrollar al equipo de cocina, gestionando formación, desempeño, comunicación, clima laboral y necesidades de dimensionamiento.
Velar por la experiencia del cliente, asegurando la correcta ejecución de estándares de marca, personalización de la experiencia, gestión de incidencias y mejora continua basada en la Voz del Cliente

Misión del puesto

¿Qué tendrás que hacer?

Implementar la estrategia y estándares de F&B siguiendo las directrices de Hotel Services y F&B CO, adaptándolos al hotel y asegurando su correcta ejecución en cocina.
Gestionar la operativa culinaria diaria, asegurando el cumplimiento de manuales de marca, estándares gastronómicos, niveles de calidad, APPCC y requisitos de sostenibilidad.
Controlar la rentabilidad del área de F&B, analizando P&L, seguimiento presupuestario, desviaciones y definiendo planes de acción junto al Business Partner.
Supervisar proveedores y productos, garantizando el cumplimiento de la estrategia de compras, autorizaciones y uso de productos homologados.
Seleccionar, liderar y desarrollar al equipo de cocina, gestionando formación, desempeño, comunicación, clima laboral y necesidades de dimensionamiento.
Velar por la experiencia del cliente, asegurando la correcta ejecución de estándares de marca, personalización de la experiencia, gestión de incidencias y mejora continua basada en la Voz del Cliente