The Executive Chef is the highest responsible for the hotel's culinary operation. Supervises, directs, and coordinates all kitchen activities, guaranteeing gastronomic quality, consistency in dishes, cost control, and compliance with standards. Leads the kitchen team, designs seasonal menus, manages inventories, and ensures an efficient, creative kitchen operation aligned with the hotel's identity. Must be a leader, creative, and self-critical, capable of developing menus based on realistic and cost-effective proposals, optimize hygiene and safety standards, and teamwork. A new-school chef where shouting in the kitchen is replaced by teaching during operations. Job type: Full-time Salary: Starting at $20,000.00 per month Work location: On-site employment