Description
Main responsibilities:
* Design and develop gastronomic menus and concepts
* Lead executive chef teams and kitchen staff
* Establish quality, presentation, and flavor standards
* Supervise the operation of multiple kitchens or units
* Control food costs and optimize ingredients
* Implement new culinary trends and innovation
* Ensure compliance with hygiene and food safety regulations
* Train and develop culinary talent
Key skills:
* Extensive professional culinary experience
* Leadership of large teams
* Culinary creativity and innovation
* Cost management and administration
* Knowledge of sanitary regulations (HACCP or others)
* Ability to work under pressure
* Strategic business vision
Common education:
* Bachelor's degree in Gastronomy or Culinary Arts
* Experience as Executive Chef (typically a prerequisite)
* Certifications in food management or food safety
Benefits:
* Company parking
Work location: On-site employment