CHEF EJECUTIVO
Core
Managing kitchen operations, menu planning, and team coordination to ensure food quality, cost control, and service standards.
Role type
Executive Chef
Builds
Food and beverage services for hotel guests
Domain
Hospitality / Food & Beverage
Required skills
Menu planning, cost calculation, inventory management, food safety compliance, team leadership, supplier development, staff scheduling, nutritional knowledge
Preferred skills
Cost control management
Technologies
Office, Internet
Responsibilities
Plan and coordinate kitchen activities, develop menus and technical sheets, manage food costs and budgets, supervise food preparation quality, ensure food safety standards, recruit and manage staff, develop new suppliers, interact with clients for menu modifications, drive environmental sustainability goals, design training programs.
Seniority
Senior, hands-on IC