Executive Chef

Description

Position Summary: Executive Chef for Banquets, responsible for organizing, planning, directing, and controlling human resources and raw materials to ensure maximum culinary quality and food presentation. Key Highlights: 1. Leads comprehensive resource management to achieve culinary excellence in banquets. 2. Collaborates in staff training to ensure standardized service. 3. Focuses on high standards of quality, originality, hygiene, and safety. PIXCA Group is seeking: Executive Chef for Banquets Responsibilities: Organize, plan, direct, and control the required human resources and raw materials for food preparation through cost optimization, maintaining maximum culinary quality to deliver the best food presentation to customers during banquet, buffet, or à la carte service, in accordance with required standards. Duties: * Supervise proper receipt 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, ensuring optimal operations. * Collaborate in staff training on discipline, food preparation, and presentation to foster a balanced work environment and standardized service across all consumption centers. * Implement menu or buffet presentation changes to continuously improve dish quality. * Continuously supervise equipment, facility, and staff hygiene to maintain clean areas and prevent food contamination. * Supervise and approve staff rotation program development to better prepare staff for improved performance and provide continuous growth opportunities. * Maintain budget control to achieve expected results at month-end. * Work based on objectives to meet departmental goals and achieve sustainable growth. * Collaborate in kitchen equipment procurement when required to ensure necessary tools for quality service delivery. * Ensure the stewarding department consistently cleans kitchens, equipment, and utensils per 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 and the "Distintivo H" certification. * Regularly review all recipes and update them as needed. * The primary challenge of this position is to maintain high quality and profitability levels as 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: $18,000.00 per month Work location: On-site employment