Executive Chef

We are looking for a passionate and experienced Executive Chef with strong leadership skills and strategic vision, capable of managing daily kitchen operations while ensuring the highest standards of quality, presentation, and service. Key Responsibilities: Lead daily meetings with the Executive Sous Chef, Pastry Chef, and area leaders to plan operations. Supervise kitchen opening and operations, ensuring proper supply levels and addressing shortages. Ensure compliance with quality standards and budgetary guidelines. Prepare reports for consumption centers and oversee proper implementation. Review menus and costing with the F&B Manager, ensuring alignment with each outlet's specialty. Participate in monthly meetings with the Regional Chef. Support hygiene inspections by Tour Operators and Governmental Institutions and follow up on action plans. Analyze guest satisfaction reports to identify areas for improvement and implement action plans (PDA). Liaise with suppliers and work with the purchasing department to select products that meet operational needs. Requirements: Bachelor's degree in Gastronomy. Proven experience in a similar role. Advanced English and Spanish proficiency. Knowledge of food hygiene and handling. Experience in international cuisine and new culinary trends. Proficient in MS Office and kitchen processes. Strong skills in cost control, personnel management, ordering, and inventory management.

Creado: Jue, 01 de Ene de 1970