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.