Duties and Responsibilities Vision and Values As Culinary Management Trainee, I fully comprehend the vision of Six Senses Hotels & Spa to help people reconnect with themselves, others, and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky, and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
Operational Ownership Provide administrative support and management for the Executive Chef and Culinary team. Interact with internal and external stakeholders. Manage and coordinate all Culinary personnel administration tasks. Ensure all Culinary team members have the correct/legal training and documentation, and assist in all necessary training sessions. Assist Executive Chef in managing all HACCP procedures and documentation, ensuring all culinary hosts follow them. Operate office equipment and use computers for spreadsheet, word processing, database management, and other applications. Answer telephones and provide information to callers, take messages, or transfer calls to appropriate individuals. Complete forms in accordance with company procedures. Review work done by others to check for correct spelling and grammar, ensure that company format policies are followed, and recommend revisions. Compose, type, and distribute meeting notes, routine correspondence, and reports. Assist in controlling the outlet operational budget, ensuring that all costs are strictly controlled to maximize profitability. Maintain knowledge of all outlet menus (food and wine) and F&B day-to-day activities. Maintain knowledge of all F&B outlet opening hours. Maintain the highest standard of social skills at all times. Report any maintenance faults following the required steps. Maintain efficient administration within the department, preparing and submitting operational reports on time. Maintain a high standard of personal appearance, grooming, and hygiene. Knowledge of all safety, security, and emergency procedures related to my position in line with brand and statutory requirements. Ensure the privacy of guests, partners, and residential owners, applying an extra level of protection to any sensitive personal data and using confidential information only to perform my job. Ensure all equipment in the department is kept clean and in good working condition. Upsell all property facilities and activities. Attend meetings and training as required. Knowledge and strict adherence to LQA standards. Perform any additional tasks assigned by supervisor/management. I understand this is a guideline to the duties and may or may not change during my time in the position. What's in it for me: I will learn and grow with our Six Senses leaders, in a non-hierarchical organization. I will be part of our Mission Wellness Program - with plenty of activities to discover Six Senses values, mission, and vision along with our beautiful properties. Locker available. Uniform & Laundry provided. I will enjoy different flavors in our sustainable canteen, with access to breakfast, lunch, and dinner. The hotel Six Senses Ibiza will provide shared accommodation, where I will share the space with fun and quirky people. I will enjoy two days off for each week of training. Internship Allowance. Skills and Experience To execute the position of Culinary Management Trainee, I have the required qualifications and technical skills with proven results.
I am a personally involved, visible, and proactive host with excellent organizational skills. I have an intuitive sense of product and service quality, a passion for excellence, and an understanding of the sophisticated needs of the luxury customer. I have experience and the ability to work in a cross-cultural environment positively.
Technical skills include Advanced MS Office – Word, Excel, PowerPoint, and Outlook. I am also familiar with various hotel systems and have knowledge of hotel/resort policies on discounts/food promotion, etc.
I am familiar with Food and Beverage terminology, application, operation, wine service, costs, menu development, food and hygiene codes, and controlling inventory. I have an excellent command of written and spoken English and the local language.
I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards, facilities, and services.
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