Spanish Kitchen Chef - Gran Melia Chengdu

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We are looking for Spanish Kitchen Chef - Gran Melia Chengdu

Mission:

Responsible for the daily management and food preparation of the outlets, ensuring maximum quality and profitability.

Main responsibilities:

OPERATIONS
    The main responsibility of the Spanish chef is to design and prepare traditional and innovative Spanish dishes, ensuring authentic flavors and stable quality; Responsible for ingredient selection, kitchen management, and team collaboration in Spanish Kitchen to provide a high-quality dining experience.
    Responsible for the hygienic and safe preparation of food within the Spanish kitchen.
    Familiar with classic Spanish cuisines, At the same time the integration of modern cooking techniques (such as molecular cuisine) innovative dishes.
    Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
    In conjunction with the Executive Chef, implement and prepare new items and menus.
    Design menus that cater to local ingredients and seasonality, taking into account the restaurant's positioning. Inspect product presentation and continually review and update when necessary.
    Attend meetings as required.
    Implement opportunities for quality Team Building.
    Conduct regular staff meetings/briefings to keep all associates informed.
    Actively cooperate with the marketing plan developed by hotel management and ensure the correct implementation.
    Make reasonable arrangement and layout for the promotion of the hotel's Spanish specialty dishes in each restaurant.
    Develop detailed recipes, plating standards, and cooking processes for each dish to ensure consistency in the production.
    Design efficient meal times to ensure fast and high-quality meal delivery during peak hours.
    Report to Executive Chef.

ECONOMIC-FINANCIAL 

    Be knowledgeable of their department's budget 
    Support the Executive Chef in the preparation of projections.  
    Is knowledgeable of the economic results of the hotel and the economic results of their department, as well as the deviations vs. budget/projection. 
    Ensure the fulfilment of the economic goals established in the department and being aware of the economic goals of the hotel, as well as their fulfilment. 
    Daily inventory of food ingredients, Support the head of department in the placing of orders following the established procedure, as well as in the control of materials and services. 

HUMAN RESOURCES 

    Ensure that all associates comply with the grooming and uniform standards.
    Assist in conducting development and performance reviews, identifying key personnel for further development and structured career pithing.
    Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.
    Liaise with the Executive Chef over the preparation of work schedules and annual leave schedules, ensuring they are within budget, business expectations and guidelines of the appropriate industrial legislation.
    Support and participate in the identification of talent in their department. Regularly organize employee training
    Be knowledgeable of the development plans and tools in Human Resources and promote their use (Melia Home, Melia Listens, E-Meliá, development plans, Inspiring Opportunities, Graduates Programs, Code of Ethics...). 
    Follow up on the climate action plans defined by the department. 
    Encourage the participation of their team in the wellness programmes available at the Hotel.  
    Promote the use of social media following the guidelines established by the company.  
    Support in the recruitment of the team and its dissemination in social media. 
 
CUSTOMER EXPERIENCE 

    Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.  
    Ensure the customer's experience and personalise their stay, anticipating their needs and exceeding their expectations.  
    Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department. 
    Be knowledgeable and share with the team the objectives of the Voice of the Customer and to ensure their fulfilment, supporting in the creation and definition of improvement plans if necessary. 
    Be knowledgeable with the Sensory Architecture established for their areas and ensure compliance with it. 
    Be knowledgeable of the hotel's services and facilities as well as the entertainment programme, experiences and events, ensuring that the team has all the information to be able to promote them to guests. 
    Telling stories of Spanish food culture through dishes, Live cooking in the open kitchen or at the table to enhance customer engagement.
HEALTH & SAFETY// HEALTHY WORKPLACE 

    Be knowledgeable of the hotel’s evacuation plan.  
    Support in the responsibilities assigned to them in the Centre's Self-Protection Manual or local equivalent in other countries. 
    Ensure compliance with the Occupational Health and Safety Procedures and Instructions. 
    Be knowledgeable of the individual protection equipment of the department and to support in its correct implementation and use by means of the corresponding training actions. 
    Assume the responsibilities assigned in the Occupational Health and Safety Management System Manual. Collect customer feedback on dishes (e.g. saltiness, portion size) and adjust the menu in time.
SUSTAINABILITY
    Promote the local gastronomy of the destination.
    Promote healthy eating patterns for employees.
    Minimise food waste.
    Ensure the separation of waste generated in their area of responsibility.
 

Main requirements:

• Minimum requirements-High school graduate
• Preferred – Completed Technical education in Hospitality or Culinary school
• English - Good level, written & spoken
• Spanish -  fluency, with an exceptional command of both written and verbal communication
• Knowledge of food handling, hygiene and food safety.
• Knowledge in the use of kitchen economic management and analysis tools.
• Keeping up to date with cooking trends and gastronomic innovation.
• Proficient in Office package and tools related to the position.
• Knowledge of hotel operations in its different types of services.
• Orientation towards results and economic goals set by the company.
• Proactivity for excellence and high capacity in planning and organisation. 
• Leadership and high communication skills, as well as previous experience in team management.
• Implementation of pilots, projects and strategies established at company level.
• Implementation of new gastronomic concepts
• At least 5 to 6 years’ of relevant kitchen experience and 3 years in similar position

At Meliá we are all VIP 🌟

Great professionals who make everyday life easier and exceptional. From the junior to the most senior, all of them have unique and important qualities that make working at Meliá an opportunity for constant growth and a passport to create your future wherever you want.  

Our warmth, proximity and passion for what we do make working at Meliá an unforgettable experience, full of emotional moments and always with the feeling that you belong to a big family where we have people like you, VIP People. 

At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally.

We promote our commitment to equality and diversity, avoiding any kind of dicrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that diversity and inclusion among our employees are essential for our success as a global company.

Additionally, we support the sustainable growth of our industry through a socially responsible team. In this sense, our motto is "Towards a sustainable future, from a responsible present". Thanks to al our collaborators, we make it possible. 

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