Summary
manage and operate the kitchens creating optimal guest satisfaction in accordance with established quality and service standards.
Generate productivity and better use of supplies. Directly supervise the activities of all kitchen staff.
*responsibilities*:
1. Will supervise that the activities within the departments are carried out in accordance with the operating manuals, ensuring that the work performed meets the quality standards established by the hotel and by the company in a timely manner.
2. Verify the quality of the food prepared in the different kitchens of the hotel's consumption centers.
3. Will ensure the supply of raw material for the daily production of mise-en-place, according to policies and procedures.
4. Maintain in perfect form and updated the operation manuals for each kitchen, as well as the proper use of the daily operation formats: market-list, mise-en-place, platin-guide, recipes and the technical sheets of the costing of all recipes.
5. Create menus for different consumption centers, promotions and festivities.
6. Make decisions related to the choice of suppliers, testing of new and seasonal products and menu creation.
*qualifications*:
3 to 5 years of experience in a directive position
advanced english
bachelor's degree
experience in luxury hotels
strong communication and presentation skills at all levels of management.
Leadership ability and behavior consistent with our core values