Job description
Duties and Responsibilities
Vision and Values
As Culinary Management Trainee, I fully comprehend the vision of Six Senses Hotels & Spa 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. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
Operational Ownership
In this role, I will assume full responsibility for the efficient operation of all tasks to provide exceptional products and services within brand operating standards.
• Provide administrative support and management for the Executive Chef and Culinary team.
• Interact with internal and external stakeholders.
• Manage and coordinate all Culinary personnel administration tasks.
• Make sure all Culinary team has the correct/legal training, documentation and assist to all necessary trainings sessions.
• Assist Executive Chef in making sure and manage all HACCP procedures, documentation. Make sure all culinary hosts follow them.
• Operate office equipment, phone systems, and use computers for spreadsheet, word processing, database management, and other applications.
• Answer telephones and give information to callers, take messages, or transfer calls to appropriate individuals.
• Complete forms in accordance with company procedures.
• Have a good knowledge of all outlet menus (food and wine) and F&B day to day activities.
• Maintain efficient administration within the department preparing and submitting operational reports on time.
• Knowledge of all safety, security and emergency procedures related to my position in line with brand and statutory requirements.
• Attend meetings and training as required.
• Knowledge and strict adherence to LQA standards.
• Perform any additional tasks given to me by supervisor/management.
I understand this is a guideline to the duties and may or may not change during my time in the position.
What’s in it for me:
• I will learn and grow with our Six Senses leaders
• I will be part of our Mission Wellness Program - with plenty activities to discover Six Senses values, mission and vision along with our beautiful properties.
• Locker available.
• Uniform & Laundry
• I will be delighted with the different flavors in our sustainable canteen, where I will have access to breakfast, lunch and dinner.
• The hotel Six Senses Ibiza will provide with shared accommodation, where I will share the space with fun and quirky people.
• I will enjoy two days off for each week of training.
• Internship Allowance.
Skills and Experience
To execute the position of Culinary Management trainee, I have the required qualifications, technical skills with proven results.
I am a personally involved, visible and proactive host with excellent organizational skills. 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 and I have experience and I am able to work in a cross-cultural environment positively.
Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems. I have knowledge of hotel/resort and policies on discounts/food promotion etc.
I am familiar with Food and Beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory. I have an excellent command of written and spoken English and Spanish.
I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards, facilities and services.
