Head Chef

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.

Join our team at NH Hotels & Resorts, a world leader in upscale and midscale hospitality, known for our exceptional service and facilities. A brand with a strong presence across Europe and the Americas, now expanding into new markets such as China. You will have the opportunity to provide our guests with reliable experiences that combine value, location, and a personal touch. Join us in our commitment to making every hotel stay extraordinary, meeting the needs of guests seeking functional hotels and resorts with a fresh, natural style and friendly service. Be part of a brand that reflects who you are: functional, natural, down-to-earth, innovative, reliable, and welcoming.

As Head Chef, you will be responsible for all kitchen functions, leading and working with the F&B team members to successfully execute all culinary operations, and striving to continuously improve guest satisfaction and maximize the department's financial performance.

• 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.