At Sir Victor, we are looking for a passionate Head Chef with a strong attention to detail and operational excellence to lead our kitchen department. If you are a proactive leader with a strategic vision for hotel culinary management, we would love to hear from you!
Mission: Drive the kitchen department forward by achieving annual strategic goals in alignment with hotel standards and procedures, ensuring maximum quality, department profitability, and high guest satisfaction and loyalty.
Key Responsibilities
-
Team Management & Leadership:
-
Lead, develop, and motivate the kitchen team, fostering a positive and collaborative work environment.
-
Manage recruitment, shift scheduling, and leave approvals according to operational needs and approved budgets.
-
Conduct regular performance reviews and provide ongoing feedback to nurture team talent.
-
Culinary Operations & Quality:
-
Design menus and new culinary creations aligned with each outlet's concept, ensuring strict adherence to standardized recipes and technical spec sheets.
-
Oversee daily service to guarantee quality, consistency, and presentation across all dishes.
-
Ensure full compliance with food safety and hygiene regulations (HACCP).
-
Manage and resolve guest requests, special requirements, or concerns effectively.
-
Administration, Purchasing & Cost Control:
-
Plan and monitor inventory levels to prevent both stockouts and food waste.
-
Liaise with suppliers to place orders for raw materials and kitchen supplies.
-
Track and control department costs and expenses (food cost and operating expenses).
-
Communicate staff weekly menus and allergen information to the People & Culture department.
-
Coordinate equipment maintenance and repair requests to prevent operational downtime.
What We Offer
-
Permanent contract (Contrato Indefinido), full-time position.
-
The opportunity to join an established, high-profile hotel with an inclusive and supportive work culture.
-
Professional growth and ongoing training opportunities within the group.
-
Competitive salary tailored to experience and qualifications.
Experience: Minimum of 5 years of experience in a similar leadership role (Head Chef or Sous Chef) within the hotel industry.-
Technical Knowledge:
-
Strong expertise in culinary techniques, cooking methods, and kitchen equipment operation.
-
Proficiency in office software and culinary management tools (cost control, spec sheets, purchasing).
-
In-depth knowledge and certification in HACCP standards.
-
Knowledge of additional languages is a plus.
-
Competencies: Strong leadership, attention to detail, problem-solving skills, creativity, and a collaborative mindset.
