Jefe/a de Cocina

No11 Gastrobar, located in Port Andraitx, is committed to providing a warm and welcoming dining experience centred on exquisite Asian/Mediterranean small plates, with a passion for wines and cocktails. We take pride in offering a unique dining experience which sets us apart. Our menu is designed by renowned chef, Bonnie Han of Nama Restaurant in Deia, and in its first year has proven very popular. Chef Bonnie Han continues as our Executive Chef on a consultancy basis and will meet with the Head Chef on a monthly basis to monitor quality and assist with any issues.

This role is perfect for a Head Chef that prides themselves on process and consistency, hygiene, team management and perfect execution. The ideal candidate has worked in establishments where a menu is predetermined and is focused on team management and consistent execution. This position may also be ideal for an experienced sous chef keen to step up into a Head Chef role and manage their own kitchen.

Role Description:

This is a seasonal, on-site role for a Head Chef at No11 Gastrobar in Port Andraitx. The Head Chef will be responsible for the day-to-day management of the kitchen, including stock ordering, food preparation, cooking and presentation, inventory management, and kitchen staff management. The Head Chef will take great pride in delivering consistency, efficient time management of orders, cost management, maintaining a clean and orderly kitchen, and ensuring that all food is prepared to the highest quality standards. The position will start in February/March 2025 on a fiji discontinuo contract. The season will end October/November 2025. No11 only offers an evening service.

Qualifications / Requirements:

1. Equivalent work experience as a Head Chef or as an experienced Sous Chef seeking the next step.
2. Expert knowledge of food safety regulations and best practices.
3. Knowledge of different cuisine styles and cooking techniques.
4. Strong leadership and communication skills.
5. Ability to work well under pressure in a fast-paced kitchen environment.
6. Excellent organisational and time management skills.
7. Strong attention to detail and a commitment to maintaining high standards of quality.
8. Content to work within a small team in a very small kitchen.
9. Does not possess a large ego and acknowledges the need to be a team player when working within a small team.
10. Ability to work collaboratively with front-of-house staff to ensure a seamless dining experience.
11. Must be able to create a positive work environment and treat all personnel with respect and patience.
12. Experience with ordering and inventory management.
13. Must be able to converse in Spanish; English is a bonus.
14. Must be able to legally work in Spain from March 2025.

We’d love to talk to you to discuss the role further, but please do not apply if:

1. You are uncomfortable working with an existing menu and recipe sheets.
2. You are uncomfortable working with an Executive Chef and listening to their advice.
3. You do not like working in a small kitchen or among a small team.

Experience: Not required
Languages: Spanish – Advanced
Employment: Full-time
Salary: €3,000 monthly
Benefits: Tips

About Verrier S.L:
Verrier S.L is a family-owned company and the Verrier family are the founders of Verico, a fine dining Italian restaurant, and No11, a gastrobar. Both are based in Port Andratx.