**Company Description** **About the Company:** Minor Hotels owns, manages, and operates a diversified portfolio of over 530 hotels, resorts, and branded residences across six continents. Flexible and adaptive to market trends, we drive growth through our eight hotel brands, along with a suite of related hospitality businesses and strategic partnerships with other leading hotel brands worldwide. Led by the authentic luxury of our flagship brand, Anantara Hotels, Resorts & Spas, Minor Hotels has established itself as a global force in the hospitality industry. The continued growth of Anantara and Avani Hotels & Resorts, and the acquisition of brands such as Tivoli Hotels & Resorts, Oaks Hotels, Resorts & Suites, NH Hotels, nhow Hotels, NH Collection, and Elewana have positioned us in key markets around the world. Minor Hotels is part of Minor International (MINT), a publicly listed company—and one of the largest hospitality and leisure companies in the Asia-Pacific region. MINT is also known for its international retail and lifestyle brands, and its subsidiary, Minor Food Group, is one of the world’s largest restaurant companies, operating over 2,100 outlets across 20 countries. **About the Brand:** Tivoli Hotels & Resorts—one of Minor Hotels’ brands—was founded in 1933 with the opening of Tivoli Avenida Liberdade Lisboa, one of Lisbon’s most iconic hotels. With over 85 years of experience, Tivoli distinguishes itself through a portfolio of unique and authentic properties, each with its own distinctive personality, yet united by an elegant, timeless atmosphere reflecting generations of hoteliers’ savoir-faire. Tivoli is part of the Minor Hotels group and currently operates more than 20 properties in Portugal, Brazil, Spain, Italy, China, the Netherlands, and Qatar. Whether in cosmopolitan cities, romantic retreats, or idyllic beaches, Tivoli invites you to live like a local in these destinations—through luxurious contemporary or historic hotels, welcoming guests and customers warmly and authentically. **About the Hotel:** Tivoli Maiorana arrives in Belém to celebrate the union between the city’s rich history and Tivoli’s excellence in hospitality. Located in the heart of Pará’s capital, the hotel invites every guest to experience a unique journey where Amazonian tradition meets contemporary comfort and sophistication. Belém—the “Metropolis of the Amazon”—is a vibrant city boasting exceptionally rich historical and cultural heritage. Tivoli Maiorana Belém Pará is strategically situated to explore the city’s charms—from the iconic Ver-o-Peso Market, with its exotic colors and flavors, to the historic center, featuring colonial-era mansions and centuries-old churches. Tivoli Maiorana Belém will offer a variety of gastronomic options across its restaurants and bars, celebrating the diversity of local and international cuisine. Additionally, the hotel will feature Seen Belém restaurant on its rooftop, offering panoramic views of the city. For relaxation, the Anantara Spa will provide treatments inspired by Thai traditions and the Amazonian environment, while a modern fitness center and swimming pools will be available for guests’ leisure. At Tivoli Maiorana, every detail is being thoughtfully curated to deliver an unforgettable stay. Whether for leisure or business travel, Tivoli Maiorana Belém Pará represents the perfect starting point to explore Belém’s wonders. Discover the beauty of the Amazon, the richness of Pará’s culture, and the sophistication of the Tivoli brand in this enchanting destination. Explore this and other opportunities across Minor Hotels’ properties in Brazil: https://bit.ly/Minor-VagasTivoliBrazil **TIVOLI MAIORANA BELÉM PARÁ** Rua Gaspar Viana 485, Campina, Belém, Pará, Brazil, 66010-060 E: hr.tmbp@tivolihotels.com www.tivolihotels.com www.minorhotels.com **Job Description** As Executive Chef of Tivoli Maiorana Belém, you will be responsible for managing all aspects and functions of the Kitchen Department in accordance with company, brand, and external certifier standards. You will lead, implement, and maintain a service and management philosophy that serves as a guiding framework for department staff and supports—whenever necessary—the delivery of exceptional service to hotel guests and customers. **Key Responsibilities:** * Experience in high-volume environments or fine-dining establishments, in leadership roles. * Lead strategic planning and daily operations of all hotel food-and-beverage outlets’ kitchens—including à la carte service, buffets, events, room service, and staff cafeteria. * Supervise all stages of production to ensure dish quality, presentation, and consistency in line with brand and external certification standards. * Coordinate recruitment, training, development, and performance evaluation of the kitchen team, fostering a learning-oriented, excellence-driven, and operationally disciplined environment. * Develop, review, and standardize hotel menus—considering seasonality, cost control, culinary trends, guest profile, and marketing alignment. * Participate in menu layout design, printing, and distribution to ensure clear communication aligned with commercial objectives. * Prepare cost and consumption forecasts; implement budgetary control strategies; optimize labor utilization; and minimize waste. * Prepare additional financial reports—including forecasts, budgets, and quarterly reviews. * Identify revenue-generation and cost-control opportunities through creative solutions, ensuring the kitchen’s financial sustainability. * Ensure compliance with hygiene and food safety regulations, meeting sanitary legislation, internal standards, and certification guidelines. * Establish quality-control processes to monitor recipe standardization, technical specifications, preparation times, and storage procedures. * Draft and revise purchasing specifications in collaboration with Procurement, overseeing receipt and quality of ingredients. * Maintain regular communication with hotel leadership and participate in operational meetings to ensure cross-departmental alignment and integration. * Support and supervise services during peak demand periods or strategic events, ensuring performance and customer-facing delivery. * Develop departmental performance reports, track operational KPIs, and propose improvements to production and management processes. * Monitor operational inventory. * Demonstrate positive interaction with supervisors, management, colleagues, team members, and the public—promoting teamwork and professional conduct. **Qualifications** **General Skills:** * Passion for service; * Excellent written and verbal communication skills, including interpersonal and group interaction; * Attention to detail, speed, and accuracy in task execution; * Results orientation: understanding business, guest, and customer needs; * Ability to work cohesively with colleagues as part of a team and under minimal supervision; * Commitment to confidentiality regarding guest and customer information, business-related data, and associated brands; * People management; * Enthusiasm; * Organization; * Engagement; * Commitment. **Education:** * Bachelor’s degree in Gastronomy; * Specialized courses in culinary arts and kitchen operations management; * Training in people management and business administration. **Languages:** * Proficiency in Portuguese: speaking, writing, and reading (mandatory); * Proficiency in English: speaking, writing, and reading (mandatory). **Technical Qualifications:** * Operational experience in luxury hotel kitchens and high-end restaurants; * Ability to plan diverse menus aligned with culinary trends and customer demands; * Leadership and team management capability—with emphasis on talent development and high performance; * Expertise in food hygiene and safety, with commitment to excellence in cleaning and organizational processes. **Additional Information** **Work Schedule:** * Employment type: CLT (Consolidação das Leis do Trabalho); * Working hours: Article 62, II, CLT; * On-site work; * Annual performance-based bonus; * Service charge; * Health insurance; * Dental insurance; * Group life insurance; * Transportation allowance; * On-site meals; * Uniform; * Special rates for company accommodation and retail outlets. **FRAUD ALERT** Dear candidates, Minor Hotels, Tivoli Hotels & Resorts, and Seen Restaurant & Bar hereby issue this notice to alert applicants about fraudulent attempts involving fake job opportunities purportedly linked to our brands. It is essential to clarify that **Minor Hotels and its subsidiaries never request any payment, product purchase, or service acquisition** as part of their recruitment and selection processes. Our hiring processes are entirely free of charge for applicants. We recommend verifying the authenticity of any suspicious communications by checking the sender’s identity and, if in doubt, contacting us directly via our official brand channels. Sincerely, **Recruitment & Selection Team** **TIVOLI HOTELS & RESORTS** Alameda Santos 1,437, Cerqueira César, São Paulo, Brazil, 01419-001. T: +55 (11) 3146-5900 | E: hr.tmbp@tivolihotels.com www.tivolihotels.com