Executive Banquet Chef

Description

Position Summary: We are seeking an Executive Banquet Chef to organize, plan, direct, and control human resources and raw materials, optimizing costs while maintaining the highest culinary quality. Key Highlights: 1. Lead and optimize culinary management for banquets and events. 2. Ensure quality and hygiene in food preparation and presentation. 3. Coordinate staff and operations to deliver an exceptional culinary experience. PIXCA Group requires: Executive Banquet Chef Responsibilities: Organize, plan, direct, and control the human resources and raw materials required for food preparation by optimizing costs while maintaining the highest culinary quality, in order to provide customers with the best food presentation in banquet, buffet, or à la carte service, according to required standards. Duties: * Supervise the proper receipt and storage of raw materials, verifying their quality and safeguarding them to ensure adequate service delivery. * Coordinate staff schedules for special events to optimize human resource utilization. * Coordinate preventive and corrective maintenance of equipment and facilities, in accordance with the maintenance plan established jointly with the Maintenance Department, to ensure optimal operations. * Support staff training in 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, facility, and staff hygiene to maintain clean areas and prevent food contamination. * Supervise and approve staff rotation programs to enhance performance and provide continuous professional development opportunities. * Monitor the allocated budget to achieve expected results by month-end. * Work toward defined objectives to meet departmental goals and ensure sustainable growth. * Collaborate on kitchen equipment procurement when needed to ensure necessary tools are available for delivering quality service. * Ensure the stewarding department consistently cleans kitchens, equipment, and utensils according to 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 forecasted volume. * Stay updated on health 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 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 of experience as an Executive Chef. * Completed bachelor’s degree. We offer: * Base salary. * Statutory benefits. * 5% savings fund. * Staff cafeteria. * Uniforms. Employment type: Full-time Salary: $20,000.00 per month Work location: On-site employment