Duties and Responsibilities

Vision and Values

As Culinary Management Trainee, I fully comprehend the vision of Six Senses Hotels & Spa to help people reconnect with themselves, others, and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.

Operational Ownership

In this role, I will assume full responsibility for the efficient operation of all tasks to provide exceptional products and services within brand operating standards.

· Provide administrative support and management for the Executive Chef and Culinary team.

· Interact with internal and external stakeholders.

· Manage and coordinate all Culinary personnel administration tasks.

· Make sure all Culinary team has the correct/legal training, documentation and assist to all necessary trainings sessions.

· Assist Executive Chef in making sure and manage all HACCP procedures, documentation. Make sure all culinary hosts follow them.

· Operate office equipment, phone systems, and use computers for spreadsheet, word processing, database management, and other applications.

· Answer telephones and give information to callers, take messages, or transfer calls to appropriate individuals.

· Complete forms in accordance with company procedures.

· Review work done by others to check for correct spelling and grammar, ensure that company format policies are followed, and recommend revisions.

· Compose, type, and distribute meeting notes, routine correspondence, and reports.

· Assist in the control of their outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.

· Have a good knowledge of all outlet menus (food and wine) and F&B day to day activities.

· Have good knowledge of all F&B outlets opening hours.

· Maintain at all times the highest standard of social skills.

· Report any maintenances faults following the required steps.

· Maintain efficient administration within the department preparing and submitting operational reports on time.

· Maintain a high standard of personal appearance, grooming and hygiene.

· Knowledge of all safety, security and emergency procedures related to my position in line with brand and statutory requirements.

· Ensure the privacy of guests, partners and residential owners, I will apply an extra level of protection to any sensitive personal data and use confidential information only to perform my job.

· Ensure all equipment of the department is kept clean and in good working condition.

· Upsell all property facilities and activities.

· Attend meetings and training as required.

· Knowledge and strict adherence to LQA standards.

· Perform any additional tasks given to me by supervisor/management.

I understand this is a guideline to the duties and may or may not change during my time in the position.

What’s in it for me:

• I will learn and grow with our Six Senses leaders, in a non-hierarchical organization.
• I will be part of our Mission Wellness Program - with plenty activities to discover Six Senses values, mission and vision along with our beautiful properties.
• Locker available.
• Uniform & Laundry
• I will be delighted with the different flavors in our sustainable canteen, where I will have access to breakfast, lunch and dinner.
• The hotel Six Senses Ibiza will provide with shared accommodation, where I will share the space with fun and quirky people.
• I will enjoy two days off for each week of training.
• Internship Allowance.

Skills and Experience

To execute the position of Culinary Management trainee, I have the required qualifications, technical skills with proven results.

I am a personally involved, visible and proactive host with excellent organizational skills. I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer and I have experience and I am able to work in a cross-cultural environment positively.

Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems. I have knowledge of hotel/resort and policies on discounts/food promotion etc.

I am familiar with Food and Beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory. I have an excellent command of written and spoken English and local language.

I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards, facilities and services.