Herdade da Malhadinha Nova – Relais & Châteaux
HMN
The gastronomic concept of Restaurante da Malhadinha is based on local cuisine inspired by traditional Alentejo recipes, a contemporary signature cuisine, and for this we count on the long-term consultancy of Michelin-starred chef Joachim Koerper.
The objective is to develop menus that make maximum use of what is produced on the estate organically, Alentejo cows, black pigs and white and black Merina sheep, raised extensively and our organic orchards and vegetable gardens, wine, honey and the olive oil.
Our goal is to achieve self-sufficiency, that is, to use exclusively the raw materials produced on the farm.
Mission
The cook's main responsibility will be to organize, prepare, cook and plate food, respecting Malhadinha's gastronomic concept, as well as hygiene and safety standards, with a view to guaranteeing excellent service and exceeding the Customer's expectations.
Desired profile
Technical-professional training in cooking;
2 years of professional experience in similar functions, preferably in “haute cuisine”;
Aptitude for a distinct and refined service, strongly customer-oriented;
Ability to work as a team and achieve objectives;
Ease of communication, adaptation, and interpersonal relationships;
Creativity, proactivity and dynamism;
Sense of responsibility and capacity for organization and autonomy in carrying out tasks.
Offer
Attractive remuneration in line with proven professional experience;
Residence in the company's staff house;
Possibility of professional career progression;
Integration into a stable and solid company in the market;
Young and dynamic work environment.
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