EDUCATION AND TRAINING:
University degree and/or higher education in Tourism; training in Gastronomy/Culinary arts, and training to stay up-to-date with trends in the area is highly valued.
LANGUAGES:
Local language (depending on the geographical location of the establishment) and Advanced English.
SPECIFIC KNOWLEDGE:
- Knowledge of food handling, hygiene, and food safety.
- Culinary knowledge specific to the kitchen.
- Up-to-date with specialized cuisine trends.
- Proficiency in Office Suite and tools linked to the position.
- Knowledge of hotel operations specific to the gastronomic specialty.
- Orientation towards results and economic objectives set by the company.
- Proactivity for excellence and high capacity for planning and organization.
- Leadership and high communication skills, as well as previous experience in team management.
EXPERIENCE:
Minimum of 2 years of experience in a similar position in 4 and 5* Hotels

- 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.

"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.

CHEF DE PARTIE - MELIÁ VILLAITANA

SCOPE: HOTEL REPORTS TO: EX.CHEF/ HEAD CHEF/CHEF DEPARTMENT: FOOD & BEVERAGE

MISSION: Supervise that the food service preparation is successfully completed following the quality standards established by the Hotel. Responsible for the quality, preparation, and presentation of the food produced in the assigned kitchen. Responsible for the efficiency of the employees under their charge, as well as the perfect state of cleanliness, hygiene, and order in the areas under their responsibility.

OPERATIONS

• Together with their immediate supervisor, ensure that there is sufficient staff to handle the necessary workload within the authorized personnel headcount corresponding to the existing occupancy and based on the estimated covers for the respective period.
• Monitor that staff carry out preparations according to the procedures and presentation established in the quality standards, recipes, and photographs, supervising portion control and ensuring that waste is kept to the minimum acceptable level, in both the hot and cold kitchens.
• Continuously supervise the efficiency and productivity of each and every employee in their section, while ensuring the correct use of products and work equipment, monitoring their proper functioning.
• Guarantee that all services to the consumption center are carried out without setbacks and that the requested specifications regarding garnishes, cooking times, etc., are met.
• Comply with and ensure compliance with safety, cleaning, and hygiene regulations in all aspects of the operation and that the highest standards of hygiene, cleanliness, and order are maintained in conservation chambers, cold rooms, refrigerators, etc., as well as in all areas under their responsibility.
• Assist superiors in establishing special menus and daily suggestions according to product availability.
• Ensure that safety and hygiene regulations are understood and correctly applied in the performance of tasks, minimizing risks and the number of accidents derived from unsafe practices.
• Prepare product orders for the consumption center based on the cover forecast and submit them for approval by their immediate supervisor.
• Maintain close communication with their immediate supervisor to coordinate the interaction of their section with other kitchen areas, the consumption center, and other Hotel departments.
• Monitor that all refrigerated products are in good condition, using the oldest first and separating new arrivals for subsequent use. Continuously verify that the appropriate temperature is maintained in refrigerators and chambers.

ECONOMIC-FINANCIAL

• Know the budget of their department.
• Know the economic results of the department.
• Know the economic objectives of the hotel and their department, as well as their fulfillment.

HUMAN RESOURCES

• Support and participate in the development plans for base personnel and interns (if applicable).
• Know the development plans and Human Resources tools and encourage their use (Melia Home, Melia Escucha, E-melia, development plans, Inspiring Opportunities, Graduates Programs, Code of Ethics...).
• Identify high-potential personnel, as well as actively participate in the development of the team and interns (if applicable).
• Support the execution of action plans that impact team commitment and climate.
• Encourage team participation in the wellness programs made available at the Hotel.
• Promote the use of social networks following the guidelines established by the company.

CUSTOMER EXPERIENCE

• Know the Brand philosophy, implementing the standards, operational manuals, and identity that apply to their department.
• Ensure the customer experience and personalize their stay, anticipating their needs and exceeding their expectations.
• Handle customer incidents, communicating the actions taken to their supervisor. Escalate the incident to their supervisor if a solution cannot be provided.
• Know and participate in achieving the Voice of the Customer objectives and ensure their fulfillment, participating in the improvement plans established in their area.
• Know the Sensory Architecture established for their areas and ensure its compliance.
• Know the hotel services and facilities as well as the entertainment program, experiences, and events, ensuring that the team has all the information to promote them to customers.

HEALTH & SAFETY/ HEALTHY WORKPLACE

• Know the Hotel evacuation plan.
• Support the responsibilities assigned to them in the Center's Self-Protection Manual or local equivalent in other countries.
• Know the methods, work procedures, and risks inherent to their activity.
• Know the department's personal protective equipment and support its correct implementation and use through the corresponding training actions.
• Assume the responsibilities assigned to them in the Occupational Health and Safety Management System Manual.

SUSTAINABILITY

• Promote the local gastronomy of the destination.
• Promote healthy eating guidelines for employees.
• Minimize food waste.
• Ensure the separation of waste generated in their area of responsibility.

At Meliá, we are all VIPs

At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in the Human Resources policies. Likewise, we care about spreading a corporate culture committed to effective equality among all staff, and raising awareness of the need to act jointly and globally.

We drive our commitment to equality and diversity, avoiding any type of discrimination, especially that related to disability, race, religion, gender, or age. We believe that diversity and inclusion among our workers is fundamental to our success as a global company.

Furthermore, we bet on the sustainable growth of our sector through a socially responsible human team. In this sense, our motto is "Towards a sustainable future, from a responsible present". Thanks to all our collaborators, we make it possible.

To protect you and avoid fraud in the selection processes, we invite you to consult our recommendations on the page "Protect your application".

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