At Sir Victor, we are looking for a passionate Head Chef with a strong attention to detail and operational excellence to lead our kitchen department. If you are a proactive leader with a strategic vision for hotel culinary management, we would love to hear from you!

Mission: Drive the kitchen department forward by achieving annual strategic goals in alignment with hotel standards and procedures, ensuring maximum quality, department profitability, and high guest satisfaction and loyalty.

Key Responsibilities

• Team Management & Leadership:

  • Lead, develop, and motivate the kitchen team, fostering a positive and collaborative work environment.

  • Manage recruitment, shift scheduling, and leave approvals according to operational needs and approved budgets.

  • Conduct regular performance reviews and provide ongoing feedback to nurture team talent.

• Culinary Operations & Quality:

  • Design menus and new culinary creations aligned with each outlet's concept, ensuring strict adherence to standardized recipes and technical spec sheets.

  • Oversee daily service to guarantee quality, consistency, and presentation across all dishes.

  • Ensure full compliance with food safety and hygiene regulations (HACCP).

  • Manage and resolve guest requests, special requirements, or concerns effectively.

• Administration, Purchasing & Cost Control:

  • Plan and monitor inventory levels to prevent both stockouts and food waste.

  • Liaise with suppliers to place orders for raw materials and kitchen supplies.

  • Track and control department costs and expenses (food cost and operating expenses).

  • Communicate staff weekly menus and allergen information to the People & Culture department.

  • Coordinate equipment maintenance and repair requests to prevent operational downtime.

What We Offer

• Permanent contract (Contrato Indefinido), full-time position.

• The opportunity to join an established, high-profile hotel with an inclusive and supportive work culture.

• Professional growth and ongoing training opportunities within the group.

• Competitive salary tailored to experience and qualifications.

1. Experience: Minimum of 5 years of experience in a similar leadership role (Head Chef or Sous Chef) within the hotel industry.

2. Technical Knowledge:

   • Strong expertise in culinary techniques, cooking methods, and kitchen equipment operation.

   • Proficiency in office software and culinary management tools (cost control, spec sheets, purchasing).

   • In-depth knowledge and certification in HACCP standards.

   • Knowledge of additional languages is a plus.

3. Competencies: Strong leadership, attention to detail, problem-solving skills, creativity, and a collaborative mindset.