Executive kitchen leader
the position of executive kitchen leader requires a professional with exceptional leadership skills, culinary expertise, and organizational abilities. They will be responsible for overseeing the daily operations of the kitchen, managing kitchen staff, and ensuring compliance with food safety regulations.
key responsibilities:
* menu development: collaborate with executive chefs to design and implement menus that meet high culinary standards.
* kitchen team management: supervise and coordinate the work of kitchen staff, providing guidance and support to ensure efficient and effective kitchen operations.
* compliance with food safety regulations: ensure all kitchen operations adhere to strict food safety protocols, maintaining a clean and safe environment for food preparation and service.
* client interaction and event management: plan and execute special events, banquets, and à la carte services, providing exceptional customer service and attention to detail.
requirements:
* bachelor's degree in gastronomy or a related field.
* minimum of 10 years of verifiable experience managing large-scale food and beverage operations.
* expert knowledge of international and national cuisine.
* proficiency in planning, f&b services and pricing, food safety, and hygiene.
* results-oriented and able to work by objectives.
* strong leadership and conflict management skills.
* experience with implementing distintivo h.
candidates must possess excellent communication and interpersonal skills, as well as the ability to work effectively in a fast-paced environment.
the successful candidate will receive an attractive remuneration package, including year-end bonus, vacation premium, life and medical insurance, supermarket coupons, savings fund, and social benefits.