Station Chef with A La Carte Experience

Are you passionate about high-end gastronomy and meticulous attention to detail? We are looking for a Chef de Partie with experience in a la carte service to join an exclusive 5-star Grand Luxury hotel in Costa Adeje. You will join our project with a clear plan: start with us with the direct goal of consolidating your position and moving into a permanent contract within the hotel's own staff. If you are looking for stability and a qualitative leap in an environment of maximum culinary demand, we want to meet you.

Management and leadership of the station: Organize, supervise, and execute daily production and service in the assigned station (meats, fish, starters, or pastry) within the a la carte restaurant.

High-precision execution and mise en place: Ensure impeccable preparation, guaranteeing that timings, weights, cuts, and culinary techniques meet high-cuisine standards.

Plating and finishing: Supervise the final plating with maximum meticulousness, aesthetic rigor, and appropriate temperature before the dish leaves for the dining room.

Team supervision: Guide, train, and coordinate the assistants and cooks under their responsibility during service and preparation tasks.

Quality control and HACCP: Strictly comply with and enforce hygiene and sanitary regulations, product rotation (FIFO), waste control, and correct preservation of raw materials.

Order and stock management: Perform daily inventories of the station and communicate supply needs to the Sous Chef/Head Chef.

Internal coordination: Maintain fluid communication with the dining room and the rest of the stations to ensure a coordinated, fluid service without downtime for the diner.

Demonstrable experience: Minimum 2 to 3 years as a Chef de Partie or Senior Cook in a la carte gastronomic restaurants, 5-star hotels, or high-cuisine establishments.

Technique and precision: Mastery of contemporary and classical culinary techniques, with a very high standard in mise en place, cooking points, and meticulous plating.

Attention to detail: Meticulous, organized profile, demanding regarding cleanliness, the visual aesthetics of the dishes, and the utilization of raw materials.

Leadership capacity and working under pressure: Ability to manage service timings with serenity, coordinate the members of their station, and maintain constructive communication with the team and the dining room.

Training and regulations: Degree in Cooking / Gastronomy (Intermediate, Higher, or hospitality school) and a valid food handler's certificate with strict knowledge of HACCP regulations.

Residence and availability: Residence in Tenerife (preferably south zone / Costa Adeje or surroundings) and availability for hospitality shifts.

Stability and career plan: Initial joining with us with a clear vocation to move to a permanent and direct contract within the hotel staff based on performance.

Competitive remuneration: Very competitive salary, above the collective agreement and in accordance with the responsibility of the position in a 5* Grand Luxury environment,

High-end environment: Opportunity to work in kitchens of first-class technical level, with maximum quality raw materials and under the standards of a prestigious international hotel chain.

Continuous development: Internal training in high-cuisine techniques, food safety, and grand luxury service standards.

Professional environment: Integration into a cohesive, structured kitchen team oriented toward culinary excellence.