Banquet Chef

Description

Position Summary: We are seeking an Executive Banquet Chef to organize, direct, and control food preparation, optimizing costs while maintaining the highest culinary quality. Key Highlights: 1. Leadership in human resource and culinary raw material management. 2. Collaboration in staff training and creation of balanced work environments. 3. Maintenance of high standards of quality, hygiene, and originality. PIXCA Group requires: Executive Banquet Chef Responsibilities: Organize, plan, direct, and control human resources and raw materials required for food preparation through cost optimization, 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 achieve 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. * Introduce menu or buffet presentation changes aimed at continuously improving dish quality. * Continuously supervise equipment and facility hygiene, as well as staff hygiene, to maintain clean areas and prevent food contamination. * Supervise and approve personnel rotation programs to prepare staff for improved performance and provide continuous opportunities for professional growth. * Monitor the allocated budget to deliver expected results by the end of each month. * 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 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 necessary. * 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 the updating and implementation of menus 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 Benefits: * Free uniforms Work Location: On-site employment