Chef de Cuisine - Six Senses Quexigal Palace (New Hotel Opening)

As Chef de Cuisine, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the resort.

Duties and Responsibilities
In this role, I will support the Culinary Director by assuming responsibility for the efficient operation of the culinary department, including stewarding team to provide exceptional products and services within brand operating standards.

My scope of work includes:

• Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
• Focus on the rejuvenation of the culinary experience.
• Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
• Focus and review regularly through my physical presence in my department, our rigorous adherence to LQA standards.
• Responsible for an exceptional guest experience.
• Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
• Responsible for inspecting Kitchen on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.
• Follow proper plate presentation and garnish set up for all dishes.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Lead a team of engaged and experienced hosts to provide the Six Senses exceptional standards of service.
• Responsible for monthly inventory.
• Ensure that all activities within the Kitchen area are carried out ethically, honestly and within the parameters of local law.
• Supervise and review storage to ensure stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
• Provide guidance and control portions and presentations of all dishes.
• Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.
• Minimize payroll costs by maximizing productivity and efficient scheduling of hosts.
• Prepare and submit legally required and confidential documentation related to the operation.
• Complete accurately all corporate reporting requirements for the role.
• Attend or conduct the designated meetings and briefings as instructed by my Manager.

• Perform any additional duties given to me by my manager.

Qualifications

To execute the position of Chef de Cuisine, I have the required qualifications, technical skills and more than five years’ experience in a similar role in luxury hotels with proven results.

• Possess a minimum of a Diploma in Culinary Arts or similar.
• I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer.
• Technical skills include advanced MS Office platform.
• Excellent command of written and spoken English and Spanish.
• Valid European work permit is mandatory.

The above is intended to provide an overview of the role and responsibilities for a Chef de Cuisine at Six Senses Quexigal Palace. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.

Six Senses Quexigal Palace is an equal opportunity employer. This policy applies to all terms and conditions of employment.