ppWe are looking to incorporate a person for the Head Chef position, responsible for leading the culinary operations of the restaurant, ensuring the highest standards of food quality, consistency and creativity while delivering an exceptional dining experience aligned with the brand’s concept and positioning. /ppThe person in this role will oversee all kitchen operations, including menu development, team leadership, food preparation standards, cost control and compliance with hygiene and safety regulations. Their main objective will be to guarantee operational excellence, culinary innovation and an outstanding gastronomic experience for every guest, while maintaining efficiency and profitability across the kitchen department. /ph3Culinary leadership and kitchen operations /h3ulliLead, supervise and coordinate the daily operations of the kitchen team. /liliEnsure the consistent preparation and presentation of dishes according to established standards and recipes. /liliMaintain the highest levels of food quality, taste and presentation. /liliOversee all food production processes to ensure operational efficiency. /liliEnsure smooth coordination between kitchen sections during service. /li /ulh3Menu development and culinary excellence /h3ulliDesign, develop and update menus in line with the restaurant’s concept and market trends. /liliCreate innovative dishes while maintaining consistency with the brand identity. /liliConduct regular reviews of recipes, presentation standards and food quality. /liliAdapt menus according to seasonality, product availability and guest preferences. /liliCollaborate with management on special events, tasting menus and promotional initiatives. /li /ulh3Team management and development /h3ulliRecruit, train and develop kitchen staff to ensure high performance and professional growth. /liliFoster a positive, collaborative and performance-oriented working environment.



/liliSchedule and organize team shifts according to operational needs. /liliConduct regular performance evaluations and provide constructive feedback. /liliPromote teamwork, discipline and adherence to company standards. /li /ulh3Cost control and operational efficiency /h3ulliMonitor food costs, waste levels and inventory management to maximize profitability. /liliControl purchasing requirements and collaborate with suppliers to ensure product quality. /liliEnsure proper stock rotation and storage procedures. /liliAnalyze kitchen performance indicators and implement improvement actions when necessary. /liliSupport budget management and cost optimization initiatives. /li /ulh3Food safety, hygiene and compliance /h3ulliEnsure full compliance with food safety, hygiene and sanitation regulations. /liliImplement and monitor HACCP procedures and company policies. /liliMaintain a clean, safe and organized kitchen environment. /liliConduct regular inspections to ensure compliance with operational standards. /liliPromote a culture of safety and responsibility throughout the kitchen team. /li /ulh3Guest Experience And Brand Standards /h3ulliEnsure that the culinary experience reflects the quality standards and values. /liliRespond professionally to guest feedback related to food and dining experience. /liliCollaborate with front-of-house teams to ensure seamless service delivery. /liliParticipate in guest engagement opportunities when required. /liliContinuously seek opportunities to enhance guest satisfaction through culinary excellence.



/li /ulh3What do we need from you? /h3h3Education /h3ulliDegree or professional training in Culinary Arts, Gastronomy or similar. /liliSpecialized culinary certifications are highly valued. /liliTraining in food safety, hygiene and HACCP procedures. /liliAdditional training in leadership or kitchen management is a plus. /li /ulh3Experience /h3ulliPrevious experience as Head Chef, Executive Chef or Senior Sous Chef within hospitality environments. /liliProven experience leading kitchen teams and managing high-volume operations. /liliExperience in premium restaurants, luxury hotels or fine dining establishments is highly valued. /liliStrong background in menu development, food costing and operational management. /liliExperience managing budgets, suppliers and inventory processes. /li /ulh3Languages /h3ulliAdvanced level of English and French. /liliKnowledge of additional languages is highly valued. /li /ulh3Key competencies /h3ulliStrong leadership and people management skills. /liliHigh attention to detail and commitment to quality. /liliStrong organizational and planning abilities. /liliAbility to perform effectively under pressure. /liliDecision-making and problem-solving skills. /liliCost awareness and business-oriented mindset. /liliEffective communication and teamwork. /liliAdaptability and operational flexibility. /liliPassion for gastronomy and continuous improvement. /li /ulh3Technical knowledge /h3ulliAdvanced knowledge of culinary techniques and food preparation methods. /liliStrong understanding of kitchen operations and workflow management. /liliFood cost control and inventory management. /liliKnowledge of HACCP and food safety regulations. /liliExperience using kitchen management and inventory systems. /liliMicrosoft Office knowledge. /liliUnderstanding of budgeting, purchasing and supplier management processes. /liliKnowledge of current culinary trends and gastronomic innovation. /li /ul /p #J-18808-Ljbffr

📌 Head Chef - Nobu Marrakech (Marbella)
🏢 Puente Romano, Marbella
📍 Marbella