HEAD CHEF FOR EXCLUSIVE PRIVATE RETREAT – MALLORCA


Reference Number
CD224
City
Mallorca
Country
Spain
Salary From
€60000.00
Salary To
€65000.00
Salary Period
annum
Salary Information
negotiable, DOE
Job Type
Permanent
Job Hours
Full-time
Business Area
Charity
Internal ID
1113
Vacancy Category
Private household

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HEAD CHEF FOR EXCLUSIVE PRIVATE RETREAT – MALLORCA

We have a superb opportunity for a talented, experienced, and dedicated Head Chef to work directly with the Executive Chef at an exclusive mindfulness and consciousness retreat on the beautiful island of Mallorca. Passionate about vegan and vegetarian cuisines, the Head Chef must also have an ongoing awareness of culinary trends, including paleo, gluten-free, grain-free, and dairy-free in order to ensure that guests are treated to fresh, creative, and beautifully presented meals year-round.

Responsible for all aspects of food service including controlling and directing food service and preparation, you will oversee all dishes leaving the kitchen, ensuring that all dishes are of the highest standard and that guests with food allergies and sensitivities are given the appropriate meals. A foundational part of the permanent team, you will assist the Executive Chef with recipe development, team methods, and kitchen culture and be responsible for staffing schedules and training.

The ideal candidate will have prior kitchen management experience and strong leadership skills, confident in their ability to manage a team of at least 5 people. You will also be required to stick to operational budgets and follow the appropriate guidelines in order to reduce waste.

A live-out role, your core working hours will be 40 hours weekly (including weekend work), either working from 7am-3pm or from 1pm-10pm, but flexibility will be required. Having your own car and a driving license is essential for the role as the retreat is quite remote and about a 20-minute drive from Palma.

DUTIES TO INCLUDE BUT NOT LIMITED TO:
• Inventory management and maintaining standards for food storage, rotation, quality, and appearance
• Oversee putting away provisions and orders
• Understanding of menu and recipe development techniques
• Following the direction of the Executive Chef
• Proven strong leadership abilities – managing permanent and temporary staff
• Excellent knife-handling skills and speed
• Use produces from the vegetable garden and surplus produce to make ferments, preserves, pickles, sauces, and chutneys
• Maintaining the highest level of hygiene at all times

ESSENTIAL REQUIREMENTS:
• Flexibility with schedule and hours, including working over weekends and holidays
• Formal culinary training preferred, high school degree as a minimum
• 3–5-year experience in medium to high volume restaurant, catering, or hotel kitchen
• Experience in large private villa, yacht, or home setting a plus
• Previous kitchen management experience of a team of at least 5 & ability to train and inspire others
• Bilingual English/Spanish a plus
• Current food handling license
• Right to live and work in the EU & a driving license
• Strong background in vegan and vegetarian global cuisine
• Excellent checkable references

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