About the Company
Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates over 113 venues and with presence in 26 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.
About the Role
We are looking for a Head Chef to lead the culinary team at ATTIKO, a fine dining Pan-Asian restaurant located within the ME Lisbon Hotel (Meliá).
Responsibilities
* The Head Chef is responsible for managing the resources of the kitchen and to ensure that the support systems, restaurant and outdoor function operations are running effectively, and within budget.
* The Head Chef is in charge of controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.
* Controls kitchen costs to ensure that the restaurant meets budget and increase profitability.
* Controls kitchen maintenance, repairs and other related expenses.
* Monitors ordering and receiving food products and other supplies as required for daily operations.
* Observes compliance with the company's policies and procedures, as well as, governmental laws and regulations.
* Supervises and takes part in the preparation and production of all food products.
* Inspects all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
* Inspects products quality during and after preparation, and makes adjustments as required.
* Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs.
* Meets customer requirements in terms of special requests and dietary needs.
* Manages the kitchen staff through coaching and training, in order to improve.
* Performs other duties pertinent to this job as assigned.
Knowledge, Skills, and Experience
* Certified Chef de Cuisine or Culinary Arts Diploma
* Minimum 5-8 years of experience in managing a large kitchen
* Prior management experience in a similar kitchen environment in fast pace kitchen, fine dining concept
* Good communication skills
* Good knowledge of kitchen policies and procedures, their development and applications
* Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics
* Ability to maintain high quality control standards
* Ordered and systematic in work
* Excellent interpersonal, communication and management skills
* Strong planning and budgetary skills
* High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams
* Highly cooperative team spirit
* Excellent leadership skills and the ability to lead by example in a multicultural environment
* Problem-solving skills
Communication & Working Relationships
* Communicates professionally with the Operations Manager to reach the Restaurant objectives
* Maintains good relations with Management and objectively transfers the concerns of employees
* Communicate reports and kitchen operational issues on a daily basis with the Restaurant and Operations Manager
* Works closely with his/her team to ensure information transmission at all time