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 teamRequisitos : ? 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