Description
The Head Chef will help create the hotel’s gastronomic offering, design recipes and production standards, lead and train the kitchen team, supervise food production and service, control costs and stock, coordinate with suppliers, and maintain HACCP and food-safety compliance. The role requires prior Head Chef, Executive Chef, or similar experience, hotel or high-demand restaurant experience, kitchen-team management experience, knowledge of international and Mediterranean cuisine, recipe and process design skills, HACCP knowledge, and fluent Portuguese and English. It is a direct, permanent, full-time position with continuous shifts and career progression opportunities.
