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 general sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. 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. 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. 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. 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. 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: 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. Applicants must hold the appropriate visa and/or work permit where applicable. European visa or valid work permit required. The above is intended to provide an overview of the role and responsibilities for a Chef de Cuisine at Six Senses Quexigal Palace. Who we are Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness. Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand's vision: to reawaken people's senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.

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