Descripción de la oferta
Sunset Hospitality Group (SHG) 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 81 venues in 26 countries with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world.AtMETT Marbella-Estepona, we are looking for a visionary and hands-onExecutive Chefto lead the culinary strategy across our four restaurants - Isola, Ammos Greek, Lola Taberna and Azure Beach -as well as Breakfast, In-Room Dining and Banqueting operations.Main responsabilities:
Lead and continuously evolve the overall culinary strategy of the hotel, including menu innovation and concept enhancement, to drive revenue, guest satisfaction and brand positioning.
Oversee daily kitchen operations across all F&B outlets, ensuring consistency, quality and innovation.
Ensure exceptional food quality, presentation standards and a superior dining experience across all outlets.
Take full ownership of kitchen budgeting, food cost control, purchasing and supplier management.
Ensure strict compliance with food safety, HACCP, hygiene and health regulations.
Lead, recruit, train and develop a high-performing culinary team across all outlets.
Manage workforce planning, scheduling, performance evaluations and succession development.
Foster a culture of creativity, accountability and operational excellence.
Collaborate closely with the Chefs de Cuisine of each outlet, as well as Hotel Management, F&B and Marketing teams, to ensure alignment, operational excellence and an outstanding guest experience.Qualifications:Minimum 3–5 years of experience as Executive Chef or Senior Executive Sous Chef within a lifestyle resort or luxury hotel environment.
Proven experience managing multiple restaurant concepts simultaneously, including high-volume and à la carte operations.
Fluent in Spanish and/or English.
Strong financial acumen, with demonstrated success in budgeting, food cost control and supplier negotiations.
Solid knowledge of HACCP, food safety regulations and quality control standards.
Experience leading large, multicultural kitchen teams, with a strong focus on performance, development and talent retention.
Creative and commercially driven mindset, with the ability to drive innovation while maintaining brand consistency and maximising revenue.
High standards in food presentation, hygiene and operational excellence.
Excellent leadership, organisational and communication skills.Benefits:
Competitive Salary.
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