Position Summary: Executive Banquet Chef responsible for organizing, planning, directing, and controlling human resources and raw materials for food preparation, optimizing costs while maintaining the highest culinary quality. Key Highlights: 1. Lead culinary production for banquets and special events. 2. Ensure food quality and presentation according to stringent standards. 3. Collaborate in staff training and continuous menu improvement. PIXCA Group seeks: 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 optimal food presentation for banquet, buffet, or à la carte service, in accordance with required standards. Duties: * Supervise proper receipt and storage of raw materials, verifying 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 per the maintenance plan established 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 to consistently enhance dish quality. * Continuously supervise hygiene of equipment, facilities, and staff to maintain clean areas and prevent food contamination. * Supervise and approve staff rotation programs to prepare employees for improved performance and provide opportunities for continuous professional development. * Monitor allocated budget to achieve expected monthly results. * Work goal-oriented to meet departmental targets and ensure sustainable growth. * Collaborate in ordering kitchen equipment 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 based on 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 maintain high quality and profitability levels as outlined in the plan, 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 contribution. * Staff cafeteria. * Uniforms. Employment Type: Full-time Salary: $20,000.00 per month Work Location: On-site employment