We are looking for an Executive Chef to join our pre-opening team at Mandarin Oriental Punta Negra, Mallorca, set to open in Spring 2025.

Surrounded by natural beauty, the Mandarin Oriental Punta Negra, Mallorca spreads over 3 hectares of landscaped cliff tops and gardens cascading down to the sea, where it offers unique access to two coves surrounded by crystalline waters. The property is ideally located within Calvià, one of the most exclusive municipalities of the island, and close to key attractions such as the Portals port, the historical landmarks of the capital Palma de Mallorca, and the international airport.

Mandarin Oriental Punta Negra, Mallorca will feature 131 guestrooms, including 44 suites and nine bungalows located just a few steps from the waterfront. The spacious accommodation will provide full or partial sea views, outdoor terraces or balconies, some of which offer private panoramic plunge pools. A comprehensive Spa at Mandarin Oriental will offer the Group’s signature wellness therapies and beauty treatments, with a focus on local nature-inspired programmes. The spa includes an indoor swimming pool, while three outdoor pools are located across the resort.  Guests will also have access to a wide range of water-sports as well as a comprehensive Children’s Club.

As the Executive Chef, you will be responsible for any task involving the preparation of products for sale, as well as the supervision of the operation of the kitchen, and to ensure customer satisfaction and that MOHG standards are respected at all times.

The Executive Chef will be responsible for the following:

• Lead and provide essential vision to the culinary operation.  Deliver quality to guests and satisfaction to the colleagues though learning and development, team building and interaction.  The Executive Chef is responsible for the entire culinary operation as well as financial responsibilities to our shareholders and corporate offices. 
• Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis
• Plan, coordinate and supervise all menu planning and implementation
• Ensure food standards and presentation are maintained and always improved
• Organize food production in a cost effective and hygienic manner
• Assist the Purchasing Department with the purchase of all food items and kitchen equipment
• Be responsible for recruitment, training and discipline of all kitchen staff
• Constantly strive to improve operating procedures
• Be responsible for and accountable for the departmental operating budget
• Find ways to improve the efficiency of the operations that will benefit our clients
• Find ways of maximizing and increasing sales and/or yield (in revenue centres)
• Find methods of reducing costs without affecting the level of service or product received by the guests
• Propose, and initiate when approved, new services and products for our guests
• Perform any other reasonable duties as required by the department head from time to time
• Oversees discipline of all culinary employees
• Use the Employee Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
• Develop Standard & Procedures
• Develop Job descriptions for the entire culinary team
• Being an effective listener, before acting is essential.
• Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.
• Weekly schedules approval process
• Daily Payroll correction, include final payroll submitting
• Forecasting/Weekly/Monthly/Actual versus Forecast.

What are we looking for?

• Minimum of 10 years in the luxury hotel culinary business.
• Minimum of Five years Management Experience as a Restaurant Chef, Executive Sous Chef or Executive Chef in luxury hotels.
• Thorough knowledge or International and Asian Gastronomy.
• Working knowledge of beverages.
• Extensive knowledge of kitchen equipment and procedures.
• Working knowledge of mathematics for recipes, ordering, and financial research purposes.
• Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience.
• High School Diploma or Equivalent.
• Up to Date Sanitation Classes.
• Knowledge of HACCP standards.
• Hands-on experience with computer skills required.
• Excellent communication skills in Spanish and English.
• Excellent leadership and problem-solving skills
• Prioritisation and organisational skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.