Head Chef M/F - Hotel Infante Sagres Porto

ABOUT US

Founded in 2007 by childhood friends Olivier Bon, Pierre-Charles Cros, and Romée De Goriainoff, and joined by Xavier Padovani in 2010, Experimental has redefined the codes of hospitality by offering a unique experience of contemporary elegance and warmth to a discerning international clientele.

Renowned for bringing the cocktail bar culture to Paris, the group now operates cocktail bars, wine bars, restaurants and, since 2015, hotels.

Over the years, its destinations have expanded from major European capitals such as Paris, London, and Rome to more seasonal locations like Ibiza and Menorca in the summer, or Verbier and Val d’Isère in the winter. The group also has properties in Venice, New York, Biarritz, and the Cotswolds.

Experimental service philosophy is built around three core principles: the quality of the products, the precision of the service, and the genuine warmth of our welcome.

ABOUT HOTEL EXPERIMENTAL PORTO INFANTE SAGRES RESTAURANT

Opening at the end of 2026 in the heart of Porto's historic city centre, Hotel Experimental Porto Infante Sagres' restaurant will be the signature dining destination of the city's first five-star hotel.

With a menu developed by chef Manu Buffara and the interior designed by Dorothée Meilichzon, the restaurant will offer a warm, elegant and joyful setting where Experimental's spirit of hospitality meets the richness of Brazilian cuisine.

The hotel also features one wine bar, La Compagnie Porto, and one cocktail bar, Experimental Cocktail Club Porto.

Join Experimental and be part of an opening where creativity, passion and the joy of hospitality come together on the Porto scene.

ABOUT THE POSITION

The Head Chef is responsible for leading the overall kitchen operation across all F&B outlets. This role ensures the highest standards of food quality, consistency, guest satisfaction, hygiene and operational efficiency while managing kitchen teams, food cost control and day-to-day culinary operations.

The Head Chef will report to the F&B manager, and will work in coordination with the restaurant supervisors, bar manager and head sommelier.

People

• Lead, supervise and motivate the kitchen team across all operational outlets.

• Lead and supervise the Sous Chef, Chef de Partie, breakfast and banqueting teams, kitchen assistants and stewarding team.

• Support recruitment, onboarding, training and development of kitchen employees.

• Organize team schedules, task delegation and operational planning according to business needs.

• Promote a positive, respectful and collaborative work environment within the kitchen.

• Monitor discipline, grooming, punctuality and overall team performance.

• Conduct team briefings and ensure operational communication flows efficiently within the department.

• Act as a role model in attitude, professionalism and leadership.

Guest Experience

• Ensure food quality, consistency, presentation and service standards are maintained at all times.

• Develop and maintain menus, recipes and operational standards according to the hotel concept and guest expectations.

• Ensure smooth kitchen operations during all service periods across breakfast, lunch, dinner, pool service and room service.

• Handle special requests, dietary requirements and guest feedback professionally and efficiently.

• Collaborate with the restaurant team to ensure a seamless guest experience across all outlets.

• Coordinate breakfast buffet and show cooking operations, ensuring quality, presentation and smooth service.

• Coordinate the preparation and execution of menus for banquets and special events in collaboration with the relevant hotel departments.

• Coordinate the preparation of staff meals, ensuring appropriate quality and variety.

Operations

• Implement Chef Manu Buffara vision, cuisine and recipes across teams and outlets.

• Oversee daily kitchen operations and ensure smooth communication between kitchen, restaurant, bars and hotel departments.

• Ensure proper mise-en-place, cleanliness, organization and operational efficiency throughout all kitchen areas.

• Support operational flexibility across all kitchen-related outlets according to business demands.

• Monitor stock levels, ordering procedures and kitchen operational needs.

• Ensure proper storage, labeling, stock rotation and food handling procedures.

• Monitor kitchen equipment condition and coordinate maintenance needs whenever necessary.

• Ensure opening and closing procedures are properly followed across all kitchen operations.

• Support menu implementation, recipe consistency and kitchen operational standards.

• Recommend improvements, replacements or investments in kitchen equipment and facilities according to operational needs.

Financial Responsibilities

• Monitor and control food cost, waste and operational expenses.

• Oversee inventories, stock control, ordering procedures and supplier coordination.

• Ensure proper product usage, portion control and waste minimization practices.

• Support profitability and operational efficiency while maintaining quality standards.

• Analyze operational performance and identify opportunities to improve efficiency and cost control.

• Ensure recipes, portion sizes and food costs are accurately maintained to support profitability and consistent product quality.

Responsible Business

• Ensure compliance with HACCP procedures, hygiene, food safety and health & safety regulations at all times.

• Maintain cleanliness, organization and professional kitchen standards throughout all operational areas.

• Promote sustainability, waste reduction and responsible product handling practices.

• Ensure a safe, organized and efficient working environment within the kitchen.

• Monitor quality indicators, guest feedback and Mystery Guest results and implement improvement plans in collaboration with the relevant departments.

ABOUT YOU

• Previous experience as a Head Chef or in a senior kitchen leadership role within a high-end hotel, restaurant or comparable hospitality environment.

• Culinary education or equivalent professional training, with a strong knowledge of international cuisine, cooking techniques and food presentation.

• Strong leadership, organizational and communication skills, with the ability to lead, develop and motivate kitchen teams across different outlets.

• Strong knowledge of kitchen operations, menu development, recipe costing, food cost control and HACCP standards.

• You have a creative and hands-on approach, with a strong attention to detail and a genuine passion for gastronomy and product quality.

• You are commercially aware, with an understanding of food costs, pricing and profitability.

• You communicate confidently in Portuguese and English

• You are proactive, adaptable and solution-oriented, with the ability to work efficiently under pressure in a fast-paced environment.

• Flexibility to work different shifts, including mornings, evenings, weekends and public holidays, according to operational needs.