As Chef de Cuisine, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and integral sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

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Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.

Duties and Responsibilities

As Chef de Cuisine, Iwillassume full responsibility for theefficientoperation culinary departmentto provideexceptional product andservicewithinbrandoperating standards.

The duties and responsibilities will include:

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- Continually rejuvenate the culinary experience by embracing innovation, creativity and industry best practices, while ensuring the offering reflects Six Senses' wellness and sustainability philosophy.

- Integrate wellness and nutrition initiatives throughout the culinary operation, with a particular focus on growing, producing and making our own products, promoting seasonal and locally sourced ingredients, and incorporating resort-grown produce into menus.

- Monitor the segregation of food and material waste, collaborating with the gardening team to optimize food waste collection and composting practices, supporting a circular approach to resource management.





- Establish sustainable purchasing practices aligned with the Six Senses nutrition and sustainability platforms, ensuring responsible sourcing and efficient resource utilization.

- Regularly assess menus, signature dishes and wine lists to ensure they remain relevant, seasonal and aligned with Eat With Six Senses principles, while delivering distinctive Destination Dining experiences.

- Instill a cost-conscious mindset throughout the culinary team through ongoing training, education and awareness, promoting responsible resource management without compromising quality or the guest experience.

- Establish, monitor and achieve agreed financial objectives related to revenue generation, profitability and return on invested capital (ROIC), ensuring sustainable business performance.

- Support the Culinary Director in overseeing the efficient daily operation of the Kitchen department, ensuring exceptional product quality, service delivery and compliance with Six Senses brand standards.

- Guide and develop kitchen hosts, ensuring consistent portion control, appealing presentation and high culinary standards, while fostering a culture of continuous learning, accountability and excellence.

- Monitor the quality and consistency of all culinary offerings, proactively identifying opportunities for improvement and making recommendations to Resort Management to enhance operational efficiency and the overall guest experience.





- Engage with guests and hosts in a warm, genuine and professional manner, actively seeking feedback and ensuring effective service recovery to create meaningful and memorable experiences.

- Ensure the department operates in accordance with all applicable legal, statutory, financial and contractual requirements, maintaining robust reporting systems, documentation, budgetary controls, security protocols and health and safety standards.

- Maintain the highest standards of personal presentation, grooming, hygiene and operational safety, ensuring compliance with Six Senses brand standards and applicable regulations.

- Foster seamless collaboration and open communication with other departments, contributing to a positive host culture and the smooth running of the resort.

- Undertake any additional duties and responsibilities as assigned by the Culinary Director and/or Geneal Manager, supporting the overall success and continuous improvement of the culinary operation.

Qualifications

To execute the position of Chef de Cuisine, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

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- Possess a Bachelor’s degree/Diploma in Culinary Arts, or related field plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience.

- Fluent in English and Spanish.

- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

- Valid authorization to work in Spain is required. Ap

📌 Chef de Cuisine (Cebreros)
🏢 Six Senses
📍 Cebreros