.Company DescriptionFairmont La Hacienda will offer guests one of the most exclusive resorts in southern Spain.Situated on the San Roque coast, in a unique and privileged enclave near Sotogrande, itfeaturesa luxurious 5-star hotel and branded residences, showcasing breathtaking sea views.Guests at Fairmont La Hacienda will indulge in a luxury resort experience with access to pools, a spa, fitness facilities, a grand ballroom, and flexible meeting spaces.Surrounded by two of southern Europe's most renowned golf courses, the hotel provides an exclusive retreat for golf enthusiasts, beach lovers, and discerning travelers.Job DescriptionAs Executive Sous Chef, you will play a pivotal role in leading and elevating the culinary experience at Fairmont La Hacienda.
You'll work closely with the Executive Chef to create exceptional dining experiences, maintain the highest culinary standards, and inspire a culture of innovation and teamwork within the kitchen.
In this dynamic role, you'll oversee the daily operations of the kitchen, nurture the growth of your team, and ensure every dish reflects our commitment to excellence.
Serving as a key leader, you will contribute to the seamless operation of the culinary department and the overall guest satisfaction.Key ResponsibilitiesStrategic Culinary Leadership & Team DevelopmentPartner with the Executive Chef to implement culinary strategies that align with the hotel's luxury standards and overall business objectives.Support the development and execution of innovative menu concepts and culinary programs that enhance the guest experience while embracing creativity and industry trends.Foster a culture of learning and growth by mentoring team members, promoting career development, and ensuring a positive, collaborative work environment.Operational ExcellenceOversee daily kitchen operations, ensuring efficiency, compliance with hygiene standards, and the seamless execution of culinary services.Lead inventory management, procurement, and supplier coordination to maintain optimal stock levels and cost control without compromising quality.Ensure that all food preparation meets the highest standards of quality, presentation, and taste, reflecting the hotel's commitment to excellence.Provide regular reporting and analysis on kitchen performance, cost management, and operational improvements to inform strategic decisions.Guest Satisfaction & Culinary InnovationAct as a culinary ambassador, engaging with guests to gather feedback and tailor offerings to exceed their expectations.Work closely with the Food & Beverage team to align kitchen operations with restaurant and event requirements, ensuring a seamless dining experience.Drive innovation by experimenting with new techniques, flavors, and trends to create dynamic menus that surprise and delight guests