Executive Chef

Description

Position Summary: Executive Chef for Banquets will supervise and coordinate resources, culinary quality, hygiene, and personnel to ensure optimal operations and maximum customer satisfaction. Key Highlights: 1. Leadership in culinary management and resource optimization. 2. Focus on quality, hygiene, and customer satisfaction. 3. Menu development and staff training. PIXCA Group seeks: Executive Chef for Banquets Responsibilities: Organize, plan, direct, and control the human resources and raw materials required for food preparation, optimizing costs 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 themselves, in accordance with the maintenance plan established jointly with the Maintenance Department, to achieve optimal operations. * Collaborate in staff training regarding discipline, food preparation, and presentation, to foster a balanced work environment and standardized service across all consumption centers. * Implement menu or buffet presentation changes, always seeking improved 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 better prepare employees for enhanced performance and provide continuous growth opportunities. * Maintain budgetary control to achieve expected results at month-end. * Work based on objectives to accomplish departmental goals and support sustainable growth. * Collaborate in kitchen equipment procurement when required, ensuring 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 volume forecasts. * Stay updated on sanitary regulations, including the "Distintivo H" certification. * Regularly review all recipes and update them as needed. * The primary challenge of this position is to sustain high quality and profitability levels per plan, ensuring originality, hygiene, and safety for team members. * Coordinate menu updates and implementation across various 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