Spanish Kitchen Chef

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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
Responsible for the hygienic and safe preparation of food within the kitchen.
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.
Be creative in the design and implementation of on-going food concepts.
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.

ECONOMIC-FINANCIAL

Be knowledgeable of their department's budget
Support the head of department 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.
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.
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

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.

**Main requirements**:

- Minimum requirements-High school graduate
- Preferred - Completed Technical education in Hospitality or Culinary school
- Mandarin - Excellent level, written & spoken
- English - Good level, written & spoken
- Spanish - knowledge is not a must but will help embody & communication of Company culture.
- 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