Chef de Cuisine

Fairmont La Hacienda will offer guests one of the most exclusive resorts in southern Spain.

Situated on the San Roque coast, in a unique and privileged enclave near Sotogrande, it features a luxurious 5-star hotel and branded residences, showcasing breathtaking sea views.

Guests at Fairmont La Hacienda will indulge in a luxury resort experience with access to pools, a spa, fitness facilities, a grand ballroom, and flexible meeting spaces.

Surrounded by two of southern Europe’s most renowned golf courses, the hotel provides an exclusive retreat for golf enthusiasts, beach lovers, and discerning travelers.

A chef in a luxury hotel has a range of key responsibilities and functions that go beyond just cooking. Their role involves ensuring that every aspect related to gastronomy is of the highest quality, maintaining a high level of service and creativity.

Responsibilities

Menu Design and Planning

• Create exclusive menus: Develop innovative and sophisticated menus that reflect the identity of the hotel, considering guest preferences and culinary trends.
• Adapt the menu to special needs: Create options for people with dietary restrictions (vegetarian, vegan, gluten-free, etc.) and ensure there are choices for all tastes.

Kitchen Team Management and Supervision

• Lead the kitchen team: Supervise, motivate, and coordinate the kitchen staff (sous chefs, cooks, pastry chefs, etc.), fostering cooperation and a good work environment.
• Train the staff: Ensure that the entire team is trained in cooking techniques, hygiene and food safety standards, and maintain a professional attitude.
• Manage team performance: Evaluate the performance of staff and provide feedback to improve service quality.

Quality Control and Standards

• Maintain the hotel’s culinary standards: Ensure that all dishes leaving the kitchen meet the hotel’s luxury standards in terms of flavor, presentation, and ingredient quality.
• Review and adjust: Oversee the preparation and presentation of food, ensuring it meets customer expectations.

Inventory and Supplier Management

• Control food and beverage inventories: Manage the stock of fresh ingredients, ensuring there is always an adequate supply of high-quality products without wastage.
• Select quality suppliers: Negotiate with suppliers to obtain the best available ingredients, ensuring product quality, freshness, and exclusivity.

Compliance with Safety and Hygiene Regulations

• Ensure food safety: Implement and oversee hygiene policies in the kitchen to comply with local and international food safety regulations.
• Control allergens: Ensure food is properly labeled and minimize the risk of cross-contamination, protecting guests with food allergies.

Cost Optimization and Profitability

• Manage the kitchen budget: Control ingredient costs, reduce waste, and ensure the team maintains profitability without compromising quality.
• Maximize kitchen service profitability: Look for ways to improve kitchen efficiency, increasing profitability through proper resource management.
• https://careers.accor.com/global/en/job/chef-de-cuisine-in-fairmont-la-hacienda-costa-del-sol-cadiz-spain-jid-48872