Empresas: Playitas Resort ?
Supervise and coordinate kitchen activities across the different sales points at the resort (buffets, à la carte restaurant, and bars) ?
Plan and design menus for each restaurant, adapting to the theme of each venue while ensuring quality and variety ?
Monitor and adjust food inventories, ensuring the proper use of products to minimize waste ?
Ensure that all food meets the highest standards of quality, presentation, and taste ?
Supervise compliance with food safety and hygiene regulations in all kitchen areas, applying the principles of current legislation ?
Create and oversee processes to ensure compliance with food safety and hygiene regulations and resort standards in all kitchen areas ?
Manage the kitchen budget, controlling food, supplies, equipment and staff costs ?
Implement cost optimization strategies, including efficient inventory management and supplier negotiations ?
Develop initiatives to improve the profitability of the food sales points without compromising quality ?
Maintains purchasing, receiving and food storage standards ?
Develop new dish and menu ideas to enhance the resort's culinary experience, with special attention to current trends and guest preferences ?
Collaborate with the marketing team to design special events and promotions that boost restaurant sales ?
Maintain a customer-focused approach, interacting with guests to gather feedback on food quality and dining experiences ?
Effectively address any complaints or feedback related to service or food quality ?
Establishes goals including performance goals, budget goals, team goals, etc ?
Deep understanding of each employee's role, enabling effective coordination of kitchen staff shifts based on demand, and the ability to step in or find suitable replacements during absences ?
Provide guidance to the kitchen and support staff by setting performance standards, offering regular feedback and 1-on-1s, collaborating with HR on performance reviews, and ensuring ongoing development and training for a motivated team ?
Ensures property policies are administered fairly and consistently ?
Showcase innovative cooking techniques and equipment to the team Requisitos : ?
Minimum of 5 years of experience as a Head Chef or Sous Chef in hotels or resorts of the same or higher category ?
A degree in Gastronomy, Culinary Arts, or equivalent is preferred ?
Mastery of international and regional cooking techniques, HACCP control, team management, and kitchen administration ?
Leads by example ?
Excellent leadership, organizational, and communication skills.
Ability to work under pressure and manage multiple sales points ?
A collaborative attitude and effective communication skills ?
Detail-oriented, with excellent time management and problem-solving skills ?
Valid food handler certification ?
Flexibility to work rotating shifts, including nights, weekends, and holidays ?
Proficient in Microsoft Office Suite ?
Advanced English proficiency (B2) is required, and knowledge of other languages is a plus