Overview
Position at Meliá Hotels International. Responsible, with the Head Chef, for implementing centralized kitchen procedures, ensuring company standards, adapting operations to the hotel team, maintaining product quality, service, and complying with APPCC (Hazard Analysis and Critical Control Points) and the company sustainability requirements.
Responsibilities
* Collaborate in implementing the company Kitchen strategy, standards and procedures (products, orders, service standards, VIP procedures) in the hotel.
* Provide support in implementing F&B tools: Operational guides, recipes, production sheets, costings, and purchase product lists.
* Identify and propose improvements to optimize kitchen efficiency.
* Ensure consistency and the highest quality in flavor, presentation and correct serving temperature across all kitchens.
* Collaborate in planning bar and restaurant menus (menu rotation) with the Head Chef.
* Ensure the team is aware of F&B technical sheets for different outlets.
* Participate in daily briefings to stay informed of hotel operations and in service order follow-ups for events, with updated F&B department results in monthly reviews.
* Collaborate with the Head Chef to launch Service.
* Supervise order preparation according to service needs (breakfasts, utensils, service orders).
* Supervise kitchen preparation and coordination with the dining room for plate service and start of service.
* Participate in team planning, order communication and preparation of cold stores and warehouses.
* Outlets: analyze planned services (breakfasts, restaurant dining utensils, Room Service and events) with outlet managers on a weekly/biweekly basis.
* Ensure timely purchase requests; plan staff for breakfast service (cook ratio) and supervise Breakfast Buffet preparation.
* Supervise leftover product collection, wastage analysis and post-service space cleaning.
* Events: hold periodic meetings to review planned services with related departments; coordinate with Kitchen and Dining for events; analyze cost/revenue ratios; assist in order placement; review events after completion for discrepancies and improvements.
* Other: address complaints and provide incident support; monitor daily operations pre- and post-arrival of guests; assist with inventory, stock reviews, consumption control, restocking and new orders as per standards; assist in reviewing maintenance actions in kitchen facilities.
Economical & Financial
* Know the department budget and assist the head of the department in projections.
* Understand hotel and department financial results and deviations vs budget/projections; ensure achievement of financial objectives.
* Assist head of department in orders per procedure and in control of materials and services.
Human Resources
* Optimize staffing levels based on occupancy and expected covers; monitor schedules, breaks, vacations and attendance.
* Provide operational training for the team in working procedures; conduct individual follow-ups (performance evaluation, training, coaching).
* Support talent identification in the department; know HR development plans and tools and promote their use (Meliá Home, Melia Escucha, E-melia, development plans, Inspiring Opportunities, Graduates Programs, Ethical Code).
* Identify high-potential staff and participate in team development and student/intern programs if applicable; monitor climate action plans; encourage team participation in hotel wellbeing programs; promote company-approved social media use; assist in team recruitment and social media communication.
Customer Experience
* Know the Brand philosophy and implement standards, operating manuals and identity in the department; ensure guest experience and anticipate needs; manage guest incidents and communicate actions to the Guest Experience Department; align with Voice of the Customer objectives and support improvement plans; know the sensory architecture for the areas and ensure teams have information to promote hotel services and events.
Safety, Hygiene & Food Safety
* Know hotel evacuation plans and support in responsibilities in the local Autoprotección Manual; ensure health and safety procedures; know PPEs and ensure proper training and implementation; fulfill responsibilities in the Safety and Health Management System manual; participate in APPCC and Stay Safe With Meliá (SSWM) daily/weekly/monthly activities.
* Food safety: support daily/weekly/monthly APPCC compliance and SSWM.
Sustainability
* Implement a responsible and sustainable gastronomic offer; promote local products and reduce food waste; encourage sustainable and healthy consumption across destinations.
What we look for
EDUCATION AND TRAINING: University or higher degree in Tourism; culinary training; additional trend-focused certifications are valued.
LANGUAGES: Spanish and professional English.
Specific Knowledge
* Food handling, hygiene and safety knowledge; proficiency with management tools; up-to-date cooking trends; Office suite and related tools; hotel operations knowledge; results orientation and adherence to company economic objectives; proactive for excellence and high planning/organization skills; leadership with strong communication and prior team management experience.
Experience
Minimum 2 years in a similar role in 4- or 5-star hotels, or in a high-volume catering company.
Equal Opportunity
En Meliá todos somos VIP. Apostamos por la igualdad de oportunidades entre mujeres y hombres en el ámbito laboral, y promovemos una cultura empresarial con igualdad efectiva, diversidad e inclusión, evitando discriminación por discapacidad, raza, religión, género o edad. Nuestro lema: Hacia un futuro sostenible, desde un presente responsable.
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Location & Availability
Madrid, Community of Madrid, Spain. 2 months ago to present.
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