Somos la compañía líder en España y una de las mayores del mundo, con diez marcas reconocidas y más de 370 hoteles en cuatro continentes. Meliá Hotels International es el único entre los veinte mayores grupos hoteleros internacionales con un origen vacacional y con el tamaño ideal para combinar una excepcional hospitalidad con una gestión eficiente y cercana a sus stakeholders. Todo esto, unido a nuestra calidez y pasión españolas, nos hace únicos y diferentes.


En Meliá todos somos Very Inspiring People, grandes profesionales que hacen el día a día más fácil y excepcional. Desde el recién llegado hasta el más veterano, todos ellos reúnen unas cualidades únicas e importantes que hacen que trabajar en Meliá sea una oportunidad de crecimiento constante y un pasaporte para crear tu futuro donde quieras.

<h3>🎯 MISSION</h3>Lead and inspire Kitchen &amp; Stewarding operations, delivering outstanding culinary quality, strict food safety standards, cost efficiency, and team excellence—while driving the overall profitability of the Food &amp; Beverage Department. <h3>🔑 WHAT WILL YOU HAVE TO DO? </h3><ul><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Oversee daily kitchen and stewarding operations across all outlets.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Ensure high standards of food quality, presentation, hygiene (HACCP), and work safety.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Control food cost, inventory, wastage, and kitchen expenses; prepare annual kitchen budget.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Lead menu planning, buffet concepts, and special event menus; propose pricing based on cost targets.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Manage staffing, scheduling, recruitment, training, and performance development.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Coordinate with F&amp;B service, Purchasing, Stores, Engineering, Sales &amp; Banqueting for smooth operations.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Maintain kitchen equipment, facilities, and temperature control systems.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Monitor guest feedback and quality indicators; implement improvement actions.</li></ul><h3> </h3><h3>WHAT ARE WE LOOKING FOR?</h3>Education &amp; Training<ul><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Culinary degree from an international hotel school or formal Western-style apprenticeship</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Relevant occupational training</li></ul>Languages<ul><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Fluent English</li></ul>Professional Knowledge<ul><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Food cost control &amp; budgeting</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Banqueting and promotional planning</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Buffet design and culinary presentation concepts</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Strong leadership and teamwork skills</li></ul>Experience<ul><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">External candidates: 6–8 years in a similar position in comparable hotels</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt;color:darkgray">Internal candidates (Meliá): Minimum 2 years in the same position in similar hotels</li></ul>

Executive Chef - Melia Ho Tram Beach Resort

🎯 MISSIONAssist the Executive Chef in planning, organizing, and managing the Kitchen &amp; Stewarding operations. Oversee all kitchen activities in the absence of the Executive Chef, supervise kitchen and stewarding teams, maintain quality standards, ensure food safety and hygiene (HACCP), support staff training, and contribute to the profitability of the Food &amp; Beverage Department.<div align="center"><hr align="center" size="2" width="100%"></div>🔑 KEY RESPONSIBILITIES<ol start="1" type="1"><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Follow culinary trends with innovative presentation and fresh products. Conduct daily briefings, enforce training plans, and schedule kitchen staff according to business needs. Control food cost and kitchen expenses.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure work safety training and maintain the highest food safety and hygiene standards (HACCP). Support new buffet concepts and culinary innovations.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Oversee kitchen equipment and facilities. Coordinate maintenance and cleaning, monitor temperatures of coolers/freezers, and report issues to Engineering promptly.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure sufficient kitchen supplies and proper stock turnover. Coordinate orders with the Food Storeroom.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure correct food temperatures and adherence to recipes in line with hotel food safety standards.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Work closely with the F&amp;B Department to ensure smooth kitchen operations.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Coordinate menu preparation for special events with the Sales/Banqueting team.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Design menus for restaurants and banquets and propose pricing based on cost requirements set by the F&amp;B Director.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Maintain strong communication with F&amp;B service teams to ensure effective coordination.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Contribute to the preparation of the kitchen’s annual budget.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Manage recruitment, training, and staff development according to HR procedures and quality standards.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Review customer feedback and quality scores, implementing improvement plans where needed.</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Perform other duties assigned by the supervisor.</li></ol><div align="center"><hr align="center" size="2" width="100%"></div>🎓 QUALIFICATIONSEducation &amp; Training<ul type="disc"><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Culinary degree from an international hotel school or formal Western-style culinary apprenticeship</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Relevant professional culinary training</li></ul>Knowledge &amp; Skills<ul type="disc"><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Expertise in Fine Dining; Spanish, Italian, French, or other cuisines</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Banquet promotion planning</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Food cost control</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Buffet design and presentation concepts</li><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Positive attitude toward colleagues and guests</li></ul>Experience<ul type="disc"><li style="color:dimgray;font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Over 5 years in a similar position in hotels of comparable category and services.</li></ul>

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Executive Chef - Melia Ho Tram Beach Resort

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Executive Chef - Melia Ho Tram Beach Resort

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