“The world is yours with Meliá” Discover a path without limits at Meliá, where growth and development opportunities are endless. Embark on a journey that will take you to work in several countries and become part of our extended global family. Discover some of the benefits we offer: <ul> <li style="text-align:justify;font-size:14.0pt">My MeliáRewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages.</li> </ul> <ul> <li style="text-align:justify;font-size:14.0pt">My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.</li> </ul> <ul> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Implementing F&B standards, together with the Executive Chef, monitoring them and creating action plans for their hotel (when necessary).</li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Support the Executive Chef in defining the culinary direction for all services and outlets. Define recipes, make cost estimates and analyse the associated costs. Define products, ingredients and qualities according to their brand.</li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Collaborate with Procurement in the selection of F&B suppliers. Develop specific products with suppliers.</li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Carry out the OS&E definition of the hotel. </li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Manage the direct costs of the business unit (within the established framework) both in terms of food (orders) and social costs (rotas, recruitment, working environment...). Daily monitoring of costs and revenues Responsible for the P&L - Daily Operation (Short Term).</li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Monitoring the department's KPI's: raw material cost, personnel cost, order tracking, relevant personnel ratios (productivity level, breakfast room, bar, restaurant and events ratios) </li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Ensuring compliance with Clarity processes under their responsibility </li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Implement HACCP (Hazard Analysis and Critical Control Points) on a daily / weekly / fortnightly / monthly basis) </li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Ensuring the implementation of the Service: supervises the preparation of orders based on the needs of the service (breakfast, covers, service orders) in the hotel.</li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Ensure team planning, communication of orders and preparation of cold rooms and pantry. </li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Follow-up of the daily operation (pre and post arrival of customers). Analyse and supervise the services (breakfast, restaurant cutlery at dinner, room service and events) planned with the outlets' managers on a weekly/fortnightly basis. Ensure that orders are placed well in advance. Planning the staffing for breakfast service (chefs ratio). Supervise the preparation and presentation of breakfast buffets. At the end of the service, supervises the collection of the remaining products, the analysis of waste and the cleaning of the spaces. </li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Hold regular meetings to review planned services based on upcoming events with related departments (sales, kitchen, reception). </li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Analyse the cost/revenue ratio.</li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Coordinate events with the kitchen and the room Conduct with their team a review of the events after completion: discrepancies, possible improvements. Handle complaints and provide support in the event of an incident. </li> <li style="margin:0.0in 18.15pt 10.0pt 0.0px;text-align:justify;background-color:white;line-height:115%;font-size:12.0pt;font-family:'trebuchet ms', geneva, sans-serif;text-indent:1.1333px">Supervise inventory taking (if applicable), stock checking, consumption control, relief inventories and the placing of new orders according to standard. </li> <li style="text-align:justify;background-color:white;line-height:115%;font-size:11.0pt;font-family:Calibri, sans-serif;text-indent:1.1333px">Review and follow up on the maintenance of the kitchen facilities. </li> </ul> At Meliá we are all VIP At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally. We promote our commitment to equality and diversity, avoiding any kind of dicrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that diversity and inclusion among our employees are essential for our success as a global company. Additionally, we support the sustainable growth of our industry through a socially responsible team. In this sense, our motto is "Towards a sustainable future, from a responsible present". Thanks to al our collaborators, we make it possible. To protect yourself and avoid fraud in selection processes, we invite you to consult our recommendations on the "<a href="https://careers.melia.com/content/Protect-your-application/?locale=en_US" target="_blank" rel="noopener">Protect Your Application</a>" page. If you want to be “Very Inspiring People“, follow us on: <a href="https://www.instagram.com/meliacareers/">INSTAGRAM</a> – <a href="https://www.tiktok.com/@meliahotels?_t=8jtyn0EQWQ5&_r=1" target="_blank" rel="noopener">TIKTOK </a>– <a href="https://www.linkedin.com/company/melia-hotels-international/mycompany/">LINKEDIN</a> – <a href="https://uk.indeed.com/cmp/Meli%C3%A1-Hotels-International-1">INDEED</a> – <a href="https://www.glassdoor.co.uk/Overview/Working-at-Meli%C3%A1-Hotels-International-EI_IE665085.11,37.htm">GLASSDOOR</a>

Executive Sous Chef (Arusha, TZ) @ Melia Hotels International

About this role

Ready to apply?