Position Summary: We are seeking an Executive Banquet Chef to organize and direct human resources and raw materials, ensuring high culinary quality and cost optimization. Key Highlights: 1. Leadership in culinary management and resource optimization. 2. Focus on quality, hygiene, and creativity in menus. 3. Staff development and service standardization. PIXCA Group requires: Executive Chef for Banquets Responsibilities: Organize, plan, direct, and control the human resources and raw materials required for food preparation through cost optimization, while maintaining the highest culinary quality, in order to deliver to customers the best possible 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 the use of human resources. * Coordinate preventive and corrective maintenance of equipment and facilities according to the maintenance plan established with the Maintenance Department, to achieve optimal operation. * 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 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 authorize the development of staff rotation programs to better prepare staff for improved performance and provide continuous opportunities for professional growth. * Maintain budgetary control to achieve expected results by month-end. * Work based on objectives to meet departmental goals and support sustainable growth. * Collaborate in kitchen equipment procurement when required, to ensure necessary tools are available for delivering quality service. * 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 and the "Distintivo H" certification. * Regularly review all recipes and update them as necessary. * The primary challenge of this position is to sustain high levels of quality and profitability per plan, ensuring originality, hygiene, and safety for team members. * Coordinate the updating and implementation of menus across various consumption centers, including holidays, special events, and promotions. Requirements: * Minimum 3 years’ experience as an Executive Chef. * Completed bachelor’s degree. We offer: * Base salary. * Statutory benefits. * 5% savings fund contribution. * Staff cafeteria. * Uniforms. Employment type: Full-time Salary: $18,000.00 per month Work location: On-site employment