Banquet Chef

Description

PIXCA Group is seeking: Executive Chef for Banquets Responsibilities: Organize, plan, direct, and control human resources and raw materials required for food preparation through cost optimization, while maintaining the highest culinary quality to deliver to customers the best food presentation in banquet, buffet, or à la carte service, in accordance with required standards. Duties: * Supervise the proper receipt and storage of raw materials, verifying their quality and safekeeping 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 jointly with the Maintenance Department, to ensure optimal operation. * Support staff training in discipline, food preparation, and presentation to foster a balanced work environment and standardized service across all consumption centers. * Introduce menu or buffet presentation changes continuously to enhance dish quality. * Continuously supervise equipment and facility hygiene, as well as staff hygiene, to maintain clean areas and prevent food contamination. * Supervise and approve staff rotation programs to prepare employees for improved performance and provide ongoing opportunities for professional development. * Monitor the allocated budget to achieve expected results at month-end. * Work toward defined objectives to meet departmental goals and ensure sustainable growth. * Collaborate on 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 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 based on 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 levels of quality and profitability per plan, ensuring originality, hygiene, and safety for team members. * Coordinate menu updates and implementation across various consumption centers, including vacation periods, special events, and promotions. Requirements: * Minimum 3 years of experience as Executive Chef * Completed bachelor's degree We offer: * Base salary * Statutory benefits * 5% savings fund contribution * Staff cafeteria * Uniforms Employment type: Full-time Salary: $20,000.00 per month Benefits: * Free uniforms Work location: On-site employment