Position Summary: The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Executive Chef and Executive Sous Chef Direct Reports: Sous Chefs, Chef de Parties, and Cooks Key Responsibilities: Assist the Executive Chef with menu planning and conduct daily team briefings.
Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items.
Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards.
Guest Relations & Collaboration
Maintain excellent communication and cooperation with the Restaurant Manager and Maitre dOutlet.
Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively.
Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine).
At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property.
* Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction.

📌 Chefs - Executive Chef (Madrid)
🏢 Silversea.
📍 Madrid