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Whatever story you choose, you are the star


At Meliá Hotels International, you have the power to create your future. For us, the most important thing is your talent: We share the passion that makes you put your heart into everything you do, day after day. We are by your side to help you go beyond your limits, to celebrate every victory with you. Because together, we are the stars of our own stories.


Through its extensive portfolio of brands, Sol by Meliá offers modern resorts at beach destinations. Characterized by its quality service and a welcoming environment, Sol by Meliá accompanies its customers at all stages of their life, maturing with them and satisfying all their needs at any time and at any age. If you want to be part of a team dedicated to making guests happy, in a relaxed atmosphere, surrounded by sun, sand and Flavour-filled Service, come and get to know us, come and experience Sol by Meliá!


Job Summary: You will ensure smooth running of the kitchen, maintaining the quality of product and service to all outlets whilst achieving financial targets as set out by the Company. You will also oversee all aspects of the kitchen operations; including menu planning, food costs, payroll cost, goods receiving, hygiene and sanitation, recruitment, retention and development of kitchen employees.



What will I be doing?


Main Duties:


  • Responsible for the direction and coordination of all food preparation and presentation functions carried out in all the kitchens.
  • Confers with Director of Food & Beverage to design daily restaurant menus based on available food, cost, season and estimated business.
  • Ensures that all kitchen equipment is in good working order and ensures it is regularly maintained.
  • Liaises with Engineering to ensure prompt and efficient repair and maintenance.
  • Advises Management on replacement of kitchen equipment, fixtures and fittings.
  • Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
  • Introduces new cooking methods and recipes in conjunction with the Director of Food & Beverage and Resident Manager.
  • Ensure that all his brigade follow the HACCP regulations and monitor regulations in collaboration with the hygiene officer.
  • Monitors the training and development of the kitchen team.
  • To identify training needs and plan training programs for the employees.
  • To conduct training for the employees in accordance to the Annual Training Plan in order that employees have the necessary skills to perform their duties.
  • To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
  • To develop departmental trainers and assign training responsibilities.
  • To recommend and select together with the Chef De Cuisine, Chefs de Partie who are able to work within a decentralized management philosophy.
  • To coach each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers.
  • To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
  • To identify and develop young talents within the organization for future potential growth within the group
  • Carries out departmental activities such as employee selection, evaluation, counseling and discipline.
  • Liaises with the Banqueting Manager to ensure that day-to-day banquet requirements are met.
  • Controls the food cost to budgeted standards, effective menu planning, portion control and minimization of wastage.
  • Prepares daily market list of perishable goods.
  • To continuously test, along with the outlet chef and chefs de parties, new products on the market.
  • Conduct once a month market survey with Purchasing Manager.
  • To assist the Purchasing Manager in the cost-effective selection of raw products.
  • To ensure that each kitchen runs at an acceptable food cost.
  • To ensure that the outlet chefs are maximizing employee productivity to minimize payroll costs.
  • Controls payroll costs to budgeted standard.
  • To monitor all kitchen-related costs and recommend changes to each of the outlet chefs where appropriate.
  • Review and arrange menu (fast & slow) moving items every month based on menu engineering.
  • To identify market needs and trends in terms of food for both hotel guests and the local market.
  • Introduce new creative ideas for buffet operation and Banquet.
  • To assist in the development of product specifications for all menus.
  • To encourage Chefs de Cuisine and Chefs de Partie to be innovative and creative.
  • Attend all meetings as required by Management
  • To ensure that all outlets kitchens adhere to Company and Hotel Policies and Procedures and all standards.
  • To prepare and update the relevant section of the Departmental Operations Manuals.
  • To monitor food standards and production in each outlet and banquet.  To work with the different chefs de Cuisine and chefs de Partie to take corrective action where appropriate.
  • To co-ordinate the Stewarding requirements of the Kitchens.
  • To keep the Chefs de Cuisine and Chefs de Partie up to date with seasonally available meats, fish and product on the local market.
  • To ensure product consistency in quality, appearance and taste for anything related to culinary.
  • To overlook with the Outlet Managers in maintaining a high quality operation in service and cleanliness.
  • Must be an example of the Meliã Values, Brand Standards, and a champion of appearance and hygiene guidelines.
  • Implements guidelines, policies and procedures for those operating departments according to Meliã Guidelines & Standards.
  • Must apply the Meliã Food & Beverage rituals.
  • To establish a rapport with guests maintaining good customer relationship.
  • To conduct meetings with the Director of Food and Beverage and the Outlet Management teams.
  • To ensure the accurate maintenance of food recipe data.
  • To monitor and analyze in collaboration with the Director of Food & Beverage, menus and products of competitive restaurants and other hotel banqueting departments.
  • To ensure that all Chefs de Cuisine and Chefs de Partie are fully aware of market needs and that their product meets their requirements.
  • To plan and implement in conjunction with each Outlet Manager and Chef de Cuisine effective food promotion.
  • Complies with hotel policies and procedures as well as federal legislation.
  • To conduct monthly staff meetings and provide a summary to Food & Beverage Director
  • To attend all meetings as required by Executive Management.
  • To prepare and participate in the Monthly Objective Review.
  • To undertake reasonable tasks as assigned by the General Manager.
  • To respond to changes in the restaurant function as dictated by the hotel.

Other Duties:


  • To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments.
  • To ensure that all employees report for duty punctually wearing the correct uniform/attire and name tag at all times and to ensure they maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.     
  • To ensure that all employees provide a friendly, courteous and professional service at all times.
  • To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
  • To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.
  • To ensure that the Department's operational budget is strictly adhered to and that all costs are controlled and expenditure approved.
  • To ensure that you and all the employees read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
  • To respond to any changes in the department as dictated by the needs of the industry, company or hotel and sharing your plan of action with your supervisor.
  • To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
  • To ensure rosters are posted and timesheets submitted on time.
  • To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.

What are we looking for?

  • Minimum 2 years’ experience in a similar position
  • Ability to speak, read, write and understand the primary language(s) used in the workplace fluency in French and/or English is required; any other additional language skills are appreciated.
  • Culinary degree or diploma from a recognized institution.
  • Positive attitude and team spirit
  • Effective interpersonal skills, resourcefulness and creativity
  • Display passion for our guests and enthusiasm for the job


What will it be like to work for Meliá Hotels International?


Meliá Hotels International is unique among the 20 largest international hotel groups in having an origin in leisure and the ideal size to combine exceptional hospitality with management that is efficient and close to its stakeholders. All of this, along with our Spanish warmth and passion, makes us distinct and different.

At Meliá Hotels International you are the protagonist. The combination of your talent and your passion with our desire to grow by your side has no limits. Together, we will step forward with the strength of a great company. Together, we’ll turn the future into an amazing story.


We are an equal opportunity employer and value diversity.  We do not discriminate on the basis of disability, race, religion, age or any other basis protected under federal, state or local laws. We believe that diversity and inclusion among our teammates is critical to our success as a global company.