Head Chef

Description

Job Summary: A gastronomy professional with supervisory experience to inspect goods, develop menus, manage costs and teams, and ensure culinary quality and innovation. Key Highlights: 1. Proven experience in gastronomy and team supervision. 2. Creative menu development and cost management. 3. Focus on quality, hygiene, and gastronomic trends. Description: Must hold a formal gastronomy qualification (Bachelor's degree preferred); Minimum 5 years of experience as a cook in a full-service restaurant; Minimum 2 years of experience in a supervisory role; Excellent communication and organizational skills; Ability to work in a fast-paced environment; Dedicated to food quality and safety control; Thorough knowledge of kitchen and food handling and cleaning regulations. Job Responsibilities: * Inspect incoming purchased goods upon receipt, verifying quality, sanitation, origin, and other relevant factors; * Conduct supplier visits jointly with the Purchasing Officer and Nutritionist, following a specific checklist; * Receive suppliers and assist in negotiations alongside Purchasing Officers; * Jointly manage departmental costs with the Cost and Procurement Departments, training staff on food preparation and utilization; * Develop menus according to seasonality, harvest cycles, and events for guests and staff (breakfast, coffee breaks, events, cocktails, etc.); * Collaborate with the Events Department regarding proposed menus, information contained in event orders, and event execution; * Supervise the preparation of dishes, salads, desserts, and side dishes to ensure quality; * Prepare staff leave schedules and make necessary adjustments to ensure smooth operations; * Responsible for hiring and terminating personnel within their team; * Actively participate in staff training; * Attend management meetings; * Ensure implementation of the Good Practices Manual; Monitor gastronomic trends to enhance service differentiation for customers. * 251204020218578110