Head Chef-Pub Kitchen
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- complete with daily sea views You will take on the strategic and operational leadership of the three F&B areas
- including financial management, the highest quality standards, and first-class service.
Your responsibilities include recruitment, regular performance reviews, and individual talent development.
Quality & Culinary Standards: Create and refine recipes, standardize processes, and guarantee consistently outstanding food quality.
Completed vocational training and proven professional experience in a similar position within the hotel industryProficiency in standard software/IT toolsExpertise in budgeting, forecasting, and controllingGood proficiency in Spanish and EnglishA competitive salary and professional development opportunitiesA regular, permanent employment contractExperience two weeks of holiday without points deduction at a Hapimag resort of your choice with attractive discounts on holidays and F&B services (30% discount) at our own Hapimag resortsOur common goal: a high-quality and sustainable vacation experience. Music Torrandell 1
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