Position Summary: Executive Banquet Chef responsible for organizing, planning, directing, and controlling human resources and raw materials to ensure maximum culinary quality and food presentation. Key Highlights: 1. Leadership in resource management and cost optimization 2. Focus on culinary quality and hygiene standards 3. Menu development and staff training PIXCA Group seeks: Executive Banquet Chef Responsibilities: Organize, plan, direct, and control the 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 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 jointly 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 continuously seeking improved dish quality. * Continuously supervise equipment, facility, and staff hygiene to maintain clean areas and prevent food contamination. * Supervise and approve staff rotation schedules to prepare employees for better performance and provide continuous opportunities for professional growth. * Monitor the allocated budget to achieve expected results at month-end. * Work based on objectives to accomplish departmental goals and ensure sustainable growth. * Collaborate in kitchen equipment procurement as needed to ensure necessary tools for delivering quality service. * Ensure the stewarding department consistently cleans kitchens, equipment, and utensils according to 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 maintaining high quality and profitability levels per plan while ensuring originality, hygiene, and safety for team members. * Coordinate menu updates and implementation across 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 Work location: On-site employment