Chef Ejecutivo

Are you passionate about hospitality and excellence? Join the **NH Collection** **team**and work in captivating hotels and resorts in authentic landmark buildings in key destinations across Europe, Latin America, the Middle East, Asia and now Greater China. You will create an eclectic-elegant atmosphere to offer our guests stays driven by extraordinary feelings, paying great attention to stimulating details to create memorable moments. Find your place at NH Collection and experience the joy of making guests feel unique in elegant spaces and rooms to unfold. You will provide them with outstanding service and personalised attention. You will be part of a brand that places extraordinary feelings at the heart of everything it does.

**What will be your mission?**:
As **Executive Chef**, you will be responsible for all chef functions and kitchen brigade.
You will direct and work with F&B team members to successfully execute all culinary operations, and strive to continually improve guest satisfaction and maximize the financial performance of the department.

**What will you do?**:

- Perform general management duties including, but not limited to, systems management, cost evaluation of dishes, budget and forecast, report generation and department management.
- Make the shifts and schedules of the staff in charge, while managing all the high, low, absences, etc., in the department.
- Constant selection, training and evaluation of all the staff.
- Establish and ensure the correct image of the personnel in charge and correct treatment with the client.
- Address and resolve customer complaints and suggestions and forward them to your superior.
- Collaboration and support to all departments of the hotel.
- Design and establish standards in terms of quality, environment, HACCP and prevention of occupational hazards in the company and collaborate with the hotel in its compliance and continuous improvement.
- Organize and coordinate the operative of the department, optimizing the human and material resources that the hotel provides.
- Creation, design, management and control of the entire gastronomic offer of the hotel proactively, with periodic review. (Data sheets, PSP, Menu Engineering).
- Constant development of I+D in the department.
- Constant analysis of the F&B P&L to ensure the achievement of objectives.
- Supervision in the management and control of stocks, orders and inventories of utensils, food and drink necessary for the operation of the hotel.
- Constant monitoring of the quality of the products and utensils used in the services.

**What are we looking for?**:

- At least 2-3 years‘ experience as a Sous Chef, preferably in a hotel of similar size and complexity.
- Vocational training in hospitality/F&B/kitchen.
- Fluency in local language is a must and knowledge of English is highly valuable.
- Working knowledge of various computer software programs (Microsoft Office, etc).
- Excellent management and organizational skills.
- Customer service oriented.
- Business awareness.
- Focus on detail.
- Excellent communication skills.
- Ability to spot and resolve problems efficiently.

**Why choose us?**:
At **Minor Hotels Europe & Americas** we are committed to shaping exciting careers worldwide and cross-cultural experiences. Our journey is fuelled by the passion and dedication of our incredible teams, who also enjoy inspiring and exclusive benefits such as:

- Worldwide experience - diversity of 150 different nationalities.
- Career development opportunities full of national and international challenges.
- Wide range of training programmes to enhance your skills.
- Wellbeing initiatives, including flexible working conditions.
- Team member recognition programmes, including Memorable Dates.
- Ability to make a difference through our sustainability programme and volunteering initiatives.
- Team member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme.