Executive Banquet Chef

Description

Position Summary: We are seeking an Executive Banquet Chef with experience in organizing, planning, and directing resources to optimize costs and ensure the highest culinary quality and food presentation. Key Highlights: 1. Leads cost optimization and culinary quality in banquets. 2. Supervises the supply chain, from receiving to storage. 3. Coordinates personnel, maintenance, and training for optimal operations. PIXCA Group requires: Executive Banquet Chef Responsibilities: Organize, plan, direct, and control human resources and raw materials required for food preparation through cost optimization while maintaining the highest culinary quality, in order to deliver to customers the best food presentation in banquet, buffet, or à la carte service, in accordance with required standards. Functions: * Supervise proper receiving and storage of raw materials, verifying quality and safeguarding them to ensure appropriate service delivery. * Coordinate staff schedules for special events to optimize human resource utilization. * Coordinate preventive and corrective maintenance of equipment and facilities according to the maintenance plan established with the Maintenance Department, to achieve optimal operations. * Collaborate in staff training on discipline, food preparation, and presentation, aiming to create a balanced work environment and standardized service across all consumption centers. * Implement menu or buffet presentation changes to continuously improve dish quality. * Continuously supervise hygiene of equipment, facilities, and personnel to maintain clean areas and prevent food contamination. * Supervise and approve the development of staff rotation programs to better prepare staff for improved performance and provide continuous growth opportunities. * Maintain budgetary control to deliver expected results at month-end. * Work based on objectives to achieve departmental goals and ensure sustainable growth. * Collaborate in kitchen equipment procurement when required, to ensure necessary tools are available for quality service delivery. * Ensure the stewarding department consistently cleans kitchens, equipment, and utensils according to company standards. * Comply with company-established quality standards for both food preparation and presentation. * Develop basic service concepts, policies, procedures, and menus for all consumption centers in coordination with the immediate supervisor. * Direct staff scheduling according to weekly forecasted volume. * Stay updated on health regulations, including the "Distintivo H" certification. * Regularly review all recipes and update them as needed. * The main challenge of this position is to maintain high quality and profitability levels per plan, ensuring originality, hygiene, and safety for team members. * Coordinate menu updates and implementation for different consumption centers, including holidays, special events, and promotions. Requirements: * Minimum 3 years’ experience as Executive Chef. * Completed bachelor’s degree. We Offer: * Base salary. * Statutory benefits. * 5% savings fund. * Staff cafeteria. * Uniforms. Employment Type: Full-time Salary: $20,000.00 per month Work Location: On-site employment