Executive Chef

• Be part of Palladium Hotel Group, a Spanish company with an international presence in a full expansion process, recognized for the sixth consecutive year as a Top Employer in Spain, Italy, Mexico, Dominican Republic, Brazil, and Jamaica.
• Competitive salary policy, permanent contracts, and job stability.
• Training and professional development plans, with growth opportunities at national and international levels.
• Integrate into a dynamic, multicultural team with a winning mentality, surrounded by great professionals in the hotel sector, always up to date with the latest trends.
• Access to exclusive discounts at group hotels and associated companies through the PHG Benefits Club.
• Commitment to equal opportunities in all our selection processes, promoting diversity and inclusion.

Have you ever wondered what makes a company special when it creates unique experiences for thousands of customers?

Stop wondering and come be part of the best team. Join our team at Hard Rock Hotel Marbella as Executive Chef!

Your mission will be to lead the kitchen, ensuring that every dish is an unforgettable experience for our guests. You will be the one setting the pace for the team, looking after quality, creativity, and the total satisfaction of our customers. Additionally, you will manage all resources so that everything functions with total precision.

• Creation of menus and food costing: Prepare menu cards, food costing, and assign prices to the products offered in the food and beverage service.
• Economic management: Participate in the economic planning of the service to properly control the department's budget and costs.
• Kitchen supervision: Direct, supervise, and organize the daily activities of the kitchens and coordinate the work team.
• Event team management: Ensure the correct functioning of teams during events and services at the establishment.
• Compliance with sanitary regulations: Ensure compliance with hygiene-sanitary regulations and the HACCP prerequisites applicable to the department.
• Merchandise management: Supervise the preservation, storage, and yield of raw materials and merchandise in the department.
• Control of machinery and equipment: Control the maintenance and use of machinery, utensils, and other materials in the department, and perform periodic inventories.
• Stock and order control: Manage and control stock levels and place the necessary orders to maintain adequate inventory.
• Preparation of reports: Provide reports to the F&B Director and the General Manager of the complex regarding requested reports.
• Policy compliance: Ensure compliance with the establishment's integrated quality, environment, and prevention policy.
• Customer satisfaction: Guarantee maximum customer satisfaction during their stay, supervising the service and food quality.
• Participation in meetings: Participate in periodic department meetings to ensure effective communication and the achievement of objectives.
• Staff training: Supervise the training of the staff under your charge, ensuring they are aware of the established rules and procedures.
• Occupational risk management: Identify and communicate occupational risks within your area of responsibility and take preventive measures.
• Occupational health and safety: Ensure that staff working conditions are safe and that appropriate protective equipment is used to guarantee their well-being.