Executive Chef

• Leading and managing the overall kitchen operations
• Ensuring the highest standards of food quality, presentation, and hygiene
• Overseeing the culinary team
• Planning and developing menus
• Managing food costs and inventory
• Ensuring compliance with safety and sanitation regulations
• Working closely with the Food & Beverage Manager and other departments
• Delivering an outstanding dining experience that reflects TUI standards and enhances guest satisfaction
• Plans, organizes, and supervises kitchen operations and directly manages kitchen staff
• Plans and manages employee working hours and monitors labor costs
• Establishes and implements rules and standards for kitchen operations
• Ensures maximum efficiency and profitability while adhering to all company standards, rules, decisions, plans, and TUI BLUE brand standards
• Controls kitchen expenses according to the planned budget
• Monitors and enforces established norms and optimal use of ingredients to rationalize food costs

• High school diploma (SSS)
• Minimum of five years managerial experience in the same or similar positions
• Excellent command of at least two foreign languages, both spoken and written (English and German preferred)
• Outstanding communication skills, composure, and experience in professionally resolving conflict situations
• Experience in team management
• Proficiency in MS Office
• All applicants must be fluent in both English and Croatian
• Due to work permit restrictions, applicants must be from a European Union country

German language skills

• Competitive salary and benefits as standard
• Health and wellbeing support in five key areas – financial, health, social, community and career
• Career development opportunities across the global TUI BLUE hotel portfolio
• A supportive and structured onboarding process
• A dynamic and collaborative work environment