Responsible for the administration and operation of the kitchens, ensuring optimal guest satisfaction in accordance with established quality and service standards.

Operational Responsibilities:

Supervise that activities within the departments are carried out in accordance with the operating manuals, ensuring that the work performed meets the quality standards established by the Hotel and the company in a timely manner.

Verify the quality of food prepared in the different food and beverage outlets of the Hotel.

Ensure the provision of raw materials for daily mise-en-place production, in accordance with policies and procedures. Be present during services, interacting with guests and customers, providing a satisfying and high-quality cuisine experience.

Be the visible, creative, and present face of the food and beverage experience

Mainly promote innovation and creativity in the Hotel’s culinary offering, keeping it avant-garde within the local market, especially within the ultra-luxury competitive set

Be familiar with the hygiene guidelines related to the “Distintivo H” certification and verify that the work team properly implements these practices.

Immediately notify the Safety and Hygiene Commission of any unsafe conditions, unsafe acts, or workplace accidents observed and that may occur in the hotel.

Responsible for the administration and operation of the kitchens, ensuring optimal guest satisfaction in accordance with established quality and service standards.

Operational Responsibilities:

Supervise that activities within the departments are carried out in accordance with the operating manuals, ensuring that the work performed meets the quality standards established by the Hotel and the company in a timely manner.

Verify the quality of food prepared in the different food and beverage outlets of the Hotel.

Ensure the provision of raw materials for daily mise-en-place production, in accordance with policies and procedures. Be present during services, interacting with guests and customers, providing a satisfying and high-quality cuisine experience.

Be the visible, creative, and present face of the food and beverage experience

Mainly promote innovation and creativity in the Hotel’s culinary offering, keeping it avant-garde within the local market, especially within the ultra-luxury competitive set

Be familiar with the hygiene guidelines related to the “Distintivo H” certification and verify that the work team properly implements these practices.

Immediately notify the Safety and Hygiene Commission of any unsafe conditions, unsafe acts, or workplace accidents observed and that may occur in the hotel.

Professional diploma/degree in Culinary Education.Minimum 2 years of work experience as Chef de Partie in international hotels or Extra-luxury FB establishments are preferred.In-depth skills and knowledge of all kitchen operationsComprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.Possess strong leadership, communication, organization and relationship skills are essentialA true desire to exceed guest expectations in a fast-paced customer service environmentExcellent customer service and presentation

Dynamic mindset of innovation and creativity

Advanced Professional English

Professional diploma/degree in Culinary Education.Minimum 2 years of work experience as Chef de Partie in international hotels or Extra-luxury FB establishments are preferred.In-depth skills and knowledge of all kitchen operationsComprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.Possess strong leadership, communication, organization and relationship skills are essentialA true desire to exceed guest expectations in a fast-paced customer service environmentExcellent customer service and presentation

Dynamic mindset of innovation and creativity

Advanced Professional English