DirecciónEmpresas : Ennismore Ibiza
Duties & Functions Partnership Management. Assist in the recruitment and retention staff. Respond to guest feedback. Administrative tasks.
Financial responsibilities. Kitchen operations. Hygiene and safety. Communication and coordination with staff members, Sous Chef and Culinary Director.
Quality control. Continuous improvement. Other responsibilities What's In It For You A competitive package and plenty of opportunity for development.
Type of contract : Fijo discontinuo. The opportunity to be part of the Finance function for an exciting hospitality concept that is new to Ibiza (and Spain).
Join an innovative, fast-growing, international group that s committed to not just building new hotels but building a global brand.
The chance to challenge the norm and work in an environment that is both creative and rewarding. Become part of a team that s very passionate about creating great hospitality experiences and building a portfolio of brands.
Goes without saying, but we ll feed you when on shift. Great discounts across the entire Ennismore family. Lots of opportunity to progress and switch it up as part of a global family of brands.
Extra time off to volunteer with one of our partner charities. Regular team get togethers, from our team drinks to our (pretty special!) annual party we know how to have a good time! An annual diversity and inclusion calendar of events creating opportunities for you to learn, celebrate and make a positive impact.
Requisitos : What do we expect from you? Under the general guidance of the Culinary Director, you are to always maintain a high standard of cuisine, as well as the desired food cost and to produce creative and on brand menu ideas and budgets accordingly.
The Chef de Cuisine is the day-to-day face of the operation and must fully represent the brand in and outside of the kitchen.
Chef with demonstrable experience in Japanese cuisine of at least 2 years. Experience in charcoal grills and robata gastronomy is a must.
Experience in fine dining and high-level restaurants. The desired candidate it up to date on food trends, seasonal products, and the local market.
The candidate must possess the leadership of running the kitchen while also building a foundation for growth for their team members.
This is a key role in the success of the bran the Chef de Cuisine should live and breathe the concept and be the advocate of its long-term brand image and growth.
