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Client:
OKU Hotels
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Other
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Job Description:
At OKU, we believe in curating extraordinary experiences for both our guests and our team. We are committed to attracting top-tier talent from around the world, bringing together passionate individuals who share our vision for exceptional hospitality. We are seeking an experienced Chef de partie to join us in opening OKU Andalusia, our newest five-star resort on Spain’s Costa del Sol, just moments from Sotogrande.
This is a unique opportunity to become part of an award-winning and rapidly expanding lifestyle brand that is redefining modern hospitality with its laidback luxury ethos. We offer a remuneration and benefits package according to your profile, along with available accommodation options to ensure a seamless and rewarding experience as part of our team.
Set to open this summer, OKU Andalusia is a stunning beachfront retreat that blends contemporary design, immersive dining, and a vibrant social atmosphere. As part of this exciting journey, you’ll join a dynamic and collaborative team that celebrates initiative, creativity, and excellence, offering ample opportunities for growth within a brand that is shaping the future of luxury hospitality.
‘OKU’ is derived from the Japanese spiritual and architectural concept meaning ‘inner space’. OKU Hotels is a boutique collection of soulfully-curated, laidback luxury hotels, created for the modern traveler. Meticulously designed sanctuaries are conceived with barefoot luxury, local connections and slow living at heart.
OKU Hotels is headquartered in London, with current properties operating in Ibiza and Kos, and a confirmed pipeline of hotels set to open in Turkey, Spain and the Maldives. OKU is targeting to own and/or operate a collection of over ten exquisite properties in new and captivating destinations worldwide, over the next five years.
RESPONSIBILITIES OF THE ROLE
* Manage a specific section of the kitchen, ensuring efficient and high-quality food production.
* Prepare, cook, and present dishes according to the restaurant's standards and recipes.
* Supervise and train junior kitchen staff (commis chefs and apprentices).
* Maintain a clean and organized work station, adhering to hygiene and safety regulations.
* Monitor stock levels and order supplies as needed.
* Ensure timely and accurate food preparation during service.
* Contribute to menu development and special dish creation.
* Control food waste and ensure cost-effective practices.
* Collaborate with other kitchen staff to ensure smooth service.
CANDIDATE REQUIREMENTS
* Proven experience as a Chef de Partie or similar role in a high-volume kitchen.
* Strong culinary skills and knowledge of various cooking techniques.
* Ability to work under pressure and in a fast-paced environment.
* Excellent organizational and time-management skills.
* Knowledge of food hygiene and safety regulations.
* Ability to lead and motivate a team.
* Strong communication and interpersonal skills.
* Culinary qualifications or relevant certifications are a plus.
* Passion for food and culinary excellence.
* Attention to detail and commitment to quality.
* Proactive and problem-solving attitude.
Technical Skills and Knowledge
* Expert knowledge of cooking techniques and culinary principles.
* Proficiency in using kitchen equipment and tools.
* Knowledge of food hygiene and safety standards.
* Ability to manage inventory and control costs.
* Understanding of menu planning and recipe development.
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