At Sir Victor, we are looking for a passionate Head Chef with a strong attention to detail and operational excellence to lead our kitchen department. If you are a proactive leader with a strategic vision for hotel culinary management, we would love to hear from you!

Mission: Drive the kitchen department forward by achieving annual strategic goals in alignment with hotel standards and procedures, ensuring maximum quality, department profitability, and high guest satisfaction and loyalty.

Key Responsibilities

- Team Management &
- Leadership:
- Lead, develop, and motivate the kitchen team, fostering a positive and collaborative work environment.
- Manage recruitment, shift scheduling, and leave approvals according to operational needs and approved budgets.
- Conduct regular performance reviews and provide ongoing feedback to nurture team talent.
- Culinary Operations &
- Quality:
- Design menus and new culinary creations aligned with each outlet's concept, ensuring strict adherence to standardized recipes and technical spec sheets.
- Oversee daily service to guarantee quality, consistency, and presentation across all dishes.
- Ensure full compliance with food safety and hygiene regulations (HACCP).
- Manage and resolve guest requests, special requirements, or concerns effectively.

- Administration, Purchasing &
- Cost Control:

- Plan and monitor inventory levels to prevent both stockouts and food waste.




- Liaise with suppliers to place orders for raw materials and kitchen supplies.
- Track and control department costs and expenses (food cost and operating expenses).
- Communicate staff weekly menus and allergen information to the People &
- Culture department.
- Coordinate equipment maintenance and repair requests to prevent operational downtime.

What We Offer

- Permanent contract (Contrato fijo), full-time position.
- The opportunity to join an established, high-profile hotel with an inclusive and supportive work culture.
- Professional growth and ongoing training opportunities within the group.
- Competitive salary tailored to experience and qualifications.

Job requirements
- Experience: Minimum of 5 years of experience in a similar leadership role (Head Chef or Sous Chef) within the hotel industry.
- Technical Knowledge:
- Strong expertise in culinary techniques, cooking methods, and kitchen equipment operation.
- Proficiency in office software and culinary management tools (cost control, spec sheets, purchasing).
- In-depth knowledge and certification in HACCP standards.
- Knowledge of additional languages is a plus.

- Competencies: Strong leadership, attention to detail, problem-solving skills, creativity, and a collaborative mindset.

Details
- Barcelona, Spain

Kitchen or

📌 Head Chef (Barcelona)
🏢 Sircle Collection
📍 Barcelona