Chef Ejecutivo en Restaurante

Nonna Bazaar restaurant in Ciutadella de Menorca forms part of the of the Zannier Hotels group, an internationally renowned hospitality group with properties in the Alps, Cambodia, Vietnam and Namibia, and a further 4 projects currently in progress across the world.

The Head Chef position is a seasonal position from April until October, however there are numerous opportunities within the group internationally for the appropriate candidate.

Our menu focuses on using local ingredients to create a menu which can offer guests a journey through the mediterranean, with dishes from Tunisia, Italy and Spain amongst others.

• Manage menu preparation and pricing in line with the stated F&B objectives of the Restaurant.
• Develop food items to meet the taste and dining requirements of the guests.
• Maintain sensitivity to local cultural traditions in preparation and services of all food on premises.
• Manage the preparation and presentation of food products to ensure quality at all times
• Monitor and check guest satisfaction, Assist with enhancing the product and service that is presented to the guest.
• Implement procedures to minimize wastage and overproduction.
• Ensure all kitchen quality standards are complied with and that policies and procedures are consistently applied.
• Ensure standards of presentation and preparation of food items meet restaurant & brand standards.
• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
• Assist with the management of the Kitchen Operation. Activities center on identification of strengths and weaknesses, the development of plans and strategies to ensure business development.
• Assist with efforts expended and decisions made and revenue generated by food sales.
• Assist with controls over the elements that determine profit and loss.
• Assist with managing operating expenses that have the capacities to set margins and manage the business against profit projections.
• Make decision that relates to profit and loss.
• Assist with the financial management of the operating department.
• Direct and train all kitchen associates.
• Assist in newhire and ongoing training
• Assist in the timely completion of performance appraisals.
• Give direction and assist with the implementation of plans.
• Able to assist and exer