Head Chef

As Head Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and 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 ensure full knowledge and active participation of all our brand initiatives.



Duties and Responsibilities



Ensure that all menus are constantly updated, paying special attention to seasonal availability.

Ensure that all menus are correctly calculated to ensure maximum gross profit.

Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.

Ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.

Liaise with management daily regarding special requirements, VIP, etc.

Ensure that all statutory hygiene requirements are diligently followed.

Ensure that maintenance problems are promptly reported.

Ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.

Ensure that all documents are passed to management immediately for processing.

Ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.

Assist with regular stock takes as and when required.

Regularly hold maintenance checks with engineering to ensure that no equipment breaks down.

Ensure that expenses are within budgeted limits.

Ensure that In Villa Dining orders are executed promptly and that they comply with the required LQA Standards.

Hold performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is delivered.

Hold regular host meetings.

Implement a department training program to ensure that all the food production hosts possess the necessary skills to perform their duties effectively and efficiently.

Delegate duties and responsibilities to other hosts in the department.

To execute the position of Head Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:



Possess a Bachelor’s degree/Diploma in Culinary Arts, or related field plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience.



Fluent in English, Portuguese or Spanish.



Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.



The above is intended to provide an overview of the role and responsibilities for a Head Chef at Six Senses Douro Valley. 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 Douro Valley is an equal opportunity employer. This policy applies to all terms and conditions of employment.

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