EXECUTIVE CHEF

To manage the appropriate operation of the Culinary Department, verifying all details concerning presentation, quality of the food, and aspects of the kitchen department.

 RESPONSIBILITIES: 

GENERAL: 

• To wear a clean, complete uniform, according to the standard. 
• To participate in the shift’s briefing. 

DAILY RESPONSIBILITIES: 

• To monitor the attendance and punctuality of the staff, as well as their cleanliness and personal hygiene. 
• To organize and distribute all kitchen work  
• To propose and update, in coordination with the Food and Beverage Manager, the menus for the outlets of the Hotel, based on the popularity of dishes and the search for new gastronomic proposals. 
• To prepare the requested special Menus, as well to develop the various recipes and verify their preparation. 
• To direct and oversee the preparation and seasoning of dishes prepared in the various kitchens, guaranteeing the fulfillment of the conditions imposed by the recipe book and the food presentation standard.  
• To personally prepare some dishes when appropriate. 
• To supervise the reception of products and make sure that the appropriate rotation of raw materials is carried out in storerooms and Walk Ins.  
• To monitor the appropriate administration of provisions and raw materials, making orders as necessary and setting minimum and maximum stock amounts for the storage room and each consumer center. 
• To oversee the set up and decoration of food displays in outlets and special events.  
• To monitor all activities performed by the Steward Area. 
• To maintain daily communication with the Chief Steward and the Food and Beverage Manager carrying out operation tours of all outlets. 
• To carry out and coordinate quality tests. 
• To control everything related to the culinary department including days off, shifts, schedules, vacation times, special permits, disciplinary sanctions, productivity control of his staff, education and promotion. 
• To make sure that the operation flows according to the Hygienic Food Handling program procedures.   
• To control the cost of foodstuffs, never neglecting the quality of products used in preparation. 
• To monitor that the preventative and corrective maintenance operation s activities are carried out on the facilities and equipment in the kitchens. 
• To supervise monthly inventories. 
• To prepare Culinary Annual Operations Budget, in coordination with the Food and Beverage Manager. 
• To conduct bi-annual performance evaluations established by the Vice-president for Food and Beverage Operations. 

QUALITY RESPONSIBILITY: 

• Respect the established procedures. 
• To work according to the philosophy of the Karisma Hotel. 
• To always uphold professional ethics. 

DECISION-MAKING AUTHORITY: 

• That corresponding to operations. 

WORK CONDITIONS: 

• Computer. 
• Telephone line. 
• Email. 
• Radio. 
• Kitchen equipment. 

JOB PROFILE: 

• Academic education: 
• Technical degree. 
• Experience:  
• Minimum five (5) years as an Executive Sous Chef or Executive Chef at Grand Tourism or 5 Stars Hotels. 

SKILLS:  

• Discipline. 
• Creativity. 
• Politeness.                    
• Service. 
• Honesty.                     
• Availability.  
• Strategic: Business culture, commitment to the organization, planning. 
• Directive: Decision-making, personnel development, organization, teamwork, ability to delegate. 
• Service: Customer-oriented, attention to detail, concerned about order and quality. 
• Social: Leadership, objectivity, negotiation, communication, collaboration, control during critical situations. 
• Productive: Control, efficacy, and able to work under pressure. 
• Intellectual: Analysis, synthesis, attention, abstract and numeric reasoning, comprehension, and high oral and written communication.   

KNOWLEDGE:  

• International Cuisine, bakery, food display decoration, diet and nutrition, costs, Food and Beverages Services, Enology. 
• Hygienic Handling of Food and Beverages Program, departmental procedures. 
• Microsoft Office. 
• Able to work with software  
• Able to work with hardware (computer). 
• Able to use General Office Equipment. 
• Fluent spoken and written English. 

TRAINING:  

• Induction to the company. 
• Induction to job position. 
• And any other duties assigned.