Job Summary: Leads and oversees food preparation, optimizing costs and ensuring the highest culinary quality for banquets, buffets, and à la carte service, while maintaining high hygiene standards. Key Highlights: 1. Leads comprehensive kitchen and staff management for events. 2. Focused on cost optimization and culinary quality. 3. Collaborates on staff training and creation of innovative menus. 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 to customers the best food presentation in banquet, buffet, or à la carte service, in accordance with required standards. Duties: * Supervises proper receipt and storage of raw materials, verifying quality and safeguarding them to ensure appropriate service delivery. * Coordinates staff schedules for special events to optimize human resource utilization. * Coordinates preventive and corrective maintenance of equipment and facilities themselves, in accordance with the maintenance plan established with the Maintenance Department, to achieve optimal operation. * Collaborates on staff training in discipline, food preparation, and presentation, aiming to create a balanced work environment and standardized service across all consumption centers. * Implements menu or buffet presentation changes, always seeking improved dish quality. * Continuously supervises equipment, facility, and staff hygiene to maintain clean areas and prevent food contamination. * Supervises and authorizes the development of staff rotation programs to better prepare staff for enhanced performance and provide continuous growth opportunities. * Maintains budgetary control to deliver expected results at month-end. * Works goal-oriented to achieve departmental targets, fostering sustainable growth. * Collaborates on kitchen equipment procurement when required, ensuring necessary tools are available to deliver quality service. * Ensures the stewarding department consistently cleans kitchens, equipment, and utensils per company standards. * Complies with company-established quality standards for both food preparation and presentation. * Develops basic service concepts, policies, procedures, and menus for all consumption centers in coordination with the immediate supervisor. * Directs staff scheduling according to weekly volume forecasts. * Stays updated on health regulations and the "Distintivo H" certification. * Regularly reviews all recipes and updates them as needed. * The primary challenge of this position is to maintain high quality and profitability levels per plan, ensuring originality, hygiene, and safety for team members. * Coordinates 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. Position type: Full-time Salary: $20,000.00 per month Work location: On-site employment