Executive Chef

Are you a master of craft? Do you thrive in leading teams that succeed together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting edge of luxury experiences.

Mandarin Oriental, Barcelona is an exclusive 5-star hotel located on Barcelona’s Passeig de Gràcia, surrounded by historic modernist architecture and iconic works by Gaudí.
The hotel features 120 rooms, 28 suites designed by Patricia Urquiola, a two-Michelin-star restaurant, a refined cocktail bar, the Mimosa Garden and a rooftop terrace with panoramic views. The Spa offers 8 treatment rooms, an indoor pool and a gym.

Based at Mandarin Oriental, Barcelona, the Executive Chef leads the vision, direction and overall execution of the hotel’s culinary operation. This role ensures exceptional quality, innovation, financial performance and colleague development across all kitchens.
The Executive Chef reports to the Director of Food & Beverage
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• Leading the culinary operation with clear strategic direction, inspiring excellence and creativity across all outlets.
• Ensuring all dishes are prepared according to quality standards, seasonality and product availability.
• Planning, coordinating and supervising menu development and implementation across all venues.
• Ensuring food quality, consistency, presentation and HACCP standards are always maintained and improved.
• Organising food production efficiently, cost-effectively and hygienically.
• Overseeing discipline, performance and development of all culinary and stewarding colleagues.
• Managing the Executive Steward and the stewarding operation.
• Preparing daily and weekly market lists.
• Holding daily operational meetings and participating in hotel leadership meetings.
• Developing SOPs and job descriptions for the entire culinary team.
• Continuously improving operating procedures and workflows.

• Being fully accountable for the Culinary Department’s operating budget.
• Controlling and achieving food and labour cost targets.
• Monitoring market price fluctuations, cost changes and product quality in partnership with Purchasing.
• Proposing new services, concepts and products to enhance revenue and guest satisfaction.
• Finding ways to maximise sales, increase yield and reduce costs without compromising service or product quality.
• Overseeing forecasting processes (weekly, monthly, actual vs forecast).
• Approving weekly schedules and overseeing payroll corrections and submissions.

• Recruiting, training and mentoring culinary colleagues to foster a motivated, high-performing team.
• Ensuring the Employee Handbook and hotel policies are consistently communicated and followed.
• Acting as an effective listener and encouraging open, respectful communication.
• Leading team building, collaboration and colleague engagement initiatives.
• Enforcing discipline and following hotel procedures when necessary.

• Working closely with Purchasing to acquire food items and kitchen equipment.
• Attending meetings with F&B, Purchasing, Stewarding and other operational teams.
• Ensuring guest satisfaction by maintaining exceptional food quality, innovation and service consistency.
• Supporting the creation of new culinary experiences tailored to guest preferences and hotel positioning.
• Performing any other reasonable duties as requested by the Department Head.

• Strong leadership, interpersonal and problem-solving abilities.
• Excellent knowledge of luxury hospitality culinary operations.
• High responsibility, integrity and reliability.
• Ability to work under pressure in a fast-paced environment.
• Ability to lead diverse,…