Specialty Chef

Description

Position Summary: Responsible for the proper preparation and handling of food, creation of specialty dishes, personnel management, and adherence to high standards of quality and hygiene in the kitchen area. Key Highlights: 1. Dynamic and professional environment offering space to contribute ideas and grow. 2. Team leadership and training in kitchen procedures and standards. 3. Menu planning and quality control in food production. **Description:** ---------------- Are you seeking a dynamic and professional environment with room to contribute ideas and advance your career? At Palladium Hotel Group, we are seeking talent to fill the position of Specialty Chef. **Position Mission:** Responsible for the correct and appropriate handling of food, as well as the preparation of salads, sauces, dressings, garnishes, and complementary items within the assigned area, in compliance with established standards, regulations, and procedures. **Main Responsibilities:** * Apply good personal hygiene practices. * Ensure that products, equipment, and personnel are fully prepared before starting a shift. * Assign and supervise staff during execution of their duties. * Attend hotel-provided training courses along with supervised personnel. * Provide motivation plans for staff related to their positions. * Train staff on reading refrigeration and freezing chamber temperatures. * Properly coordinate supervised personnel. * Follow up on repair or replacement of kitchen equipment and report to immediate supervisor. * Make fair and equitable decisions in accordance with hotel policies. * Submit chamber temperature records to the immediate supervisor. * Ensure service is delivered on time and as required. * Prepare minutes or informational reports on incidents. * Keep the immediate supervisor informed about departmental activities. * Promote a harmonious and collaborative work environment. * Maintain constant communication with other departments. * Provide staff with necessary equipment and raw materials. * Perform mise en place checks. * Control raw materials and storage using the FIFO method. * Prepare staff rosters in coordination with the immediate supervisor. * Train line staff on procedural manuals. * Prepare sauces, pastas, and other ingredients required for operations. * Provide guest feedback when necessary. * Plan menu creation and updates. * Report any malfunctions or defects in kitchen equipment. * Review popularity of dishes offered in restaurants. * Supervise presentation and hygiene of supervised personnel. * Verify compliance with the “H” Distinction. * Supervise and ensure staff do not use unauthorized accessories. * Supervise and participate in production processes according to hygiene standards. * Verify deep cleaning of work areas. * Verify final presentation of dishes. * Verify proper functioning of equipment and tools. **Requirements:** --------------- **Experience and Technical Knowledge:** * 3–5 years as a station chef, specialty chef, sous chef, or assistant chef. * Experience in general cuisine. * Administrative and accounting knowledge relevant to the area, planning, international culinary techniques, protein cutting, pastry. * Knowledge of international standards (AAA, LHW) and official certifications (H Distinction, Crystal), allergy control, FIFO system.