As Chef de Cuisine, I fully comprehend the vision of Six Senses Ibiza 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.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the resort.

Duties and Responsibilities

In this role, I will support the Executive Chef and Executive Sous Chef by assuming responsibility for the efficient operation of the Culinary department, including Stewarding team to provide exceptional product and service within brand operating standards.

By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience. 

Menus and signature dishes will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices and with seasonal availability, while Destination Dining experiences will reflect this innovation and creativity from a culinary sense.

Purchasing practices will meet the requirements of the Six Senses nutrition and sustainability platforms, while stocktakes and storage assessment will be undertaken at the required times to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.

Guidance is provided to relevant kitchen hosts on standard portion control and appealing presentation of all dishes. I will constantly monitor the final product prior to serving to guests, plus I will make appropriate suggestions and recommendations to Executive Chef for improvements within the food operation.

An important part of the role is to interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback. In the event of guest complaints, I will effectively carry out service recovery to the satisfaction of guests.

A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.

My constant interaction with and provision of support to and communication with other departments is intrinsic to the smooth functioning of the operation. I will perform any additional duties given to me by the Executive Chef and Executive Sous Chef.

Qualifications

To execute the position of Chef de Cuisine, I have the required qualifications, technical skills and more than five years’ experience in a similar role in luxury hotels with proven results. 

• Possess a minimum of a Diploma in Culinary Arts or similar. 
• 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.
• Technical skills include advanced MS Office platform.
  
• Excellent command of written and spoken English and Spanish.
• People person and good motivator.
  
• Excellent organizational skills.
• Solid leadership and training skills.
• Valid European work permit is mandatory.

The above is intended to provide an overview of the role and responsibilities for a Chef de Cuisine at Six Senses Ibiza. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.

Six Senses Ibiza is an equal opportunity employer. This policy applies to all terms and conditions of employment.