Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future.

Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Do you have an insatiable appetite for delivering first‑class service and a passion for the artistry of Food & Beverage? Then why not embark on a culinary journey with us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can savor and relish the experience!

We are currently seeking a Head Chef to join our vibrant team at. At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

As the Head Chef, you bring a distinct blend of culinary excellence, visionary leadership, and a fervor for crafting exceptional dining experiences. Your role as the culinary maestro is crucial, and we anticipate the infusion of your creative prowess and results‑driven approach to elevate our culinary offerings to new heights.

TASKS, DUTIES AND RESPONSIBILITIES

Responsible for food service in all outlets in the Resort, as well as banqueting and in‑room dining offer

Manages all activities in the kitchen,



including production, stewarding and management of food production staff

Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen

Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation

Assures proper staffing and adequate supplies for all stations

Oversees all food production related areas

Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel

Develops guest/market oriented menus, and changes menus regularly to reflect local, seasonal and national trends

Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department

Control and management over the Department budget

Requirements

At least 2 years of experience in a position with responsibilities similar to those described

Operational and people management skills, with a hands‑on approach

Commitment to exceptional customer service and a passion for the hospitality industry

Ability to find creative solutions and offer advice and recommendations

Personal integrity, with the ability to work in an environment that demands excellence, time, and energy

Experience using computer systems across various platforms

Fluent in English

📌 Executive Chef (Madrid)
🏢 Radisson Blu Resort u0026 Spa, Gran Canaria Mogan
📍 Madrid