Executive Chef

Lead, direct and manage the operation of the kitchen, analyzing the behavior of the processes and demand of internal and external guests, applying the control of the authorized budget, implementing and ensuring that all hygiene and safety standards are met.

Operation:

• Oversees that your staff complies with the standards of presentation and uniformity established in each of your department hosts.
• Supervises the induction of new hosts.
• Advises, guides and trains new staff.
• Conducts daily meetings with his or her Executive Sous Chef, Pastry Chef and area leaders to plan the day's operation.
• Delegates responsibilities to the supervisors under his command and gives the correct follow up.
• Supervises the opening and operation of the kitchens, verifying that the consumption centers have the necessary supplies for the operation and follow up on any shortages.
• Constantly follows up on kitchen operation and service to ensure that all established standards and budgets are met.
• Authorizes buffet setups and ensures that they meet the needs of the Guests based on established standards.
• Prepares recipes for the Consumption Centers and follows up on the correct implementation of the same, respecting the established costs and budget.
• Supervises randomly the dishes of each consumption center to verify that they comply with the established standards.
• Verifies that suppliers of fruits, vegetables, meats, seafood comply with the established quality standards and that the products to be delivered are in perfect quality and hygienic conditions.
• Ensures that the products in the refrigeration and freezing chambers meet the standards of hygienic food handling, rotation of PEPS* products, as well as compliance with temperature records.