Head of Kitchen Section – Playa Blanca

About the role

The Head of Kitchen Section (Jefe/a de Partida) will lead the culinary station at Barceló Playa Blanca, ensuring efficient preparation, high‑quality dishes, and strict compliance with food‑safety standards.

Key responsibilities

• Organise the preparation of raw materials and utensils, and allocate tasks for optimal workflow.
• Supervise and develop recipes based on menu cycles and best food‑handling practices.
• Direct and oversee assistants and cooks in the preparation of station dishes.
• Monitor cleaning, preservation, and restocking of food items within the station.
• Ensure accurate record‑keeping and application of hygiene‑sanitary controls.
• Assist with receiving, storage, and internal replenishment following established procedures.

Required profile

• Higher Vocational Training in Kitchen Management and/or Hospitality, or a degree in Tourism.
• Formal training in HACCP (APPCC) food‑safety systems.
• Minimum two years of experience in a similar kitchen supervisory role.
• High level of English is desirable.
• Knowledge of office software and kitchen equipment.
• Strong gustatory and olfactory memory, creativity, and manual dexterity.

Required skills

• HACCP (APPCC) implementation
• Microsoft Office proficiency

What we offer

• A flexible, collaborative and responsible work environment within a leading international hotel group.