Head Chef
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.