Head Chef (Buffet and Banquets)

At Minor Hotels Europe & Americas, we are committed to shaping exciting careers around the world and fostering intercultural experiences. Our journey is driven by the passion and dedication of our incredible teams, who also enjoy exclusive benefits such as:

• Global experience - a diversity of 150 different nationalities.
• Professional development opportunities full of national and international challenges.
• A wide range of training programs to enhance skills.
• Wellness initiatives, including flexible working conditions.
• Employee recognition programs, such as our "Memorable Dates".
• The chance to make a difference through our sustainability program and volunteering initiatives.
• Employee rates and promotions, with discounts at our hotels worldwide and exclusive advantages through our corporate loyalty program.

• Previous experience as a Head Chef or Sous Chef in high-volume hotels.
• Experience in buffet and banquet services.
• Leadership and team management skills.
• Orientation towards quality, organization, and results.
• Knowledge of HACCP and food safety.

Join Tivoli Hotels & Resorts, a unique brand that encompasses idyllic beaches, cosmopolitan locations, and luxury destinations.

Immerse yourself in Tivoli's philosophy and its enduring heritage, which stands out in mature markets and emerging new ones, from iconic destinations in Europe to the Middle East, from Brazil to China.

Embrace the timeless, dedicated, and distinctive essence of Tivoli Hotels & Resorts.

We believe in creating "bene vivere" experiences inspired by timeless hospitality, inviting our guests to live in the moment, and encompassing extraordinary service, contemporary and innovative F&B, while providing privileged insight into the destination.

We are looking for a Head Chef to lead the operations of our Buffet and Banquets area, guaranteeing gastronomic excellence, team organization, and compliance with the quality standards of a 5-star hotel.

Reporting directly to the Executive Chef, you will be responsible for the planning, coordination, and supervision of the culinary production for buffet services and events, leading a large kitchen team and ensuring efficient management of resources, costs, and quality.

• Carry out general management tasks including, among others, systems management, dish cost evaluation, budget and forecast preparation, report generation, and department management.
• Manage shifts and schedules for staff under your supervision, while also handling all hires, departures, absences, etc., within the department.
• Select, train, and continuously evaluate all staff.
• Establish and ensure the proper image of the staff under your supervision and correct treatment of guests.
• Handle and resolve guest complaints and suggestions, and escalate them to your superior.
• Collaborate with and support all hotel departments.
• Design and establish standards regarding quality, environment, HACCP, and occupational risk prevention within the company, and collaborate with the hotel to ensure compliance and continuous improvement.
• Organize and coordinate department operations, optimizing the human and material resources provided by the hotel.
• Create, design, manage, and control the hotel's entire gastronomic offering proactively, with periodic reviews. (Technical specifications, PSP, Menu Engineering).
• Continuously develop R&D within the department.
• Continuously analyze the F&B profit and loss account to ensure goals are met.
• Supervise and manage stock control, orders, and inventories of utensils, food, and beverages required for hotel operations.
• Continuously supervise the quality of products and utensils used in services.