Executive Chef

Description

Position Summary: Lead, coordinate, and supervise food preparation and presentation while maintaining hotel quality standards and procedures. Key Responsibilities: 1. Leadership in food production and personnel management 2. Creating and maintaining a positive work environment 3. Resolving conflicts and serving consumption centers OPERATIONAL CHEF Responsibilities Lead, coordinate, and supervise food preparation and presentation, as well as oversee all aspects of the process according to the hotel's established quality standards and procedures, to ensure food production across various consumption centers and/or events. Qualifications * Leadership * Command ability * Ability to direct staff * Creating and maintaining a positive work environment * Team building Requirements * Bachelor's degree in Gastronomy or related field * Personnel management experience * Attention to consumption centers * Conflict resolution skills * Minimum 2 years verifiable experience Employment type: Full-time, Indefinite term Salary: $12,000.00 - $15,000.00 per month Experience: * Culinary: 2 years (Mandatory) Work location: On-site employment