Executive Chef

hace 1 día

Buenos Aires, Argentina Minor Hotels A tiempo completo

Are you interested in a new challenge at _**_Minor Hotels Europe & Americas?_**

**What will be your mission?**:
As **Executive Chef**, you will be responsible for all chef functions and kitchen brigade.
You will direct and work with F&B team members to successfully execute all culinary operations, and strive to continually improve guest satisfaction and maximize the financial performance of the department.

**What will you do?**:

- Perform general management duties including, but not limited to, systems management, cost evaluation of dishes, budget and forecast, report generation and department management.
- Make the shifts and schedules of the staff in charge, while managing all the high, low, absences, etc., in the department.
- Constant selection, training and evaluation of all the staff.
- Establish and ensure the correct image of the personnel in charge and correct treatment with the client.
- Address and resolve customer complaints and suggestions and forward them to your superior.
- Collaboration and support to all departments of the hotel.
- Design and establish standards in terms of quality, environment, HACCP and prevention of occupational hazards in the company and collaborate with the hotel in its compliance and continuous improvement.
- Organize and coordinate the operative of the department, optimizing the human and material resources that the hotel provides.
- Creation, design, management and control of the entire gastronomic offer of the hotel proactively, with periodic review. (Data sheets, PSP, Menu Engineering).
- Constant development of I+D in the department.
- Constant analysis of the F&B P&L to ensure the achievement of objectives.
- Supervision in the management and control of stocks, orders and inventories of utensils, food and drink necessary for the operation of the hotel.
- Constant monitoring of the quality of the products and utensils used in the services.

**What are we looking for?**:

- At least 2-3 years‘ experience as a Sous Chef, preferably in a hotel of similar size and complexity.
- Vocational training in hospitality/F&B/kitchen.
- Fluency in local language is a must and knowledge of English is highly valuable.
- Working knowledge of various computer software programs (Microsoft Office, etc).
- Excellent management and organizational skills.
- Customer service oriented.
- Business awareness.
- Focus on detail.
- Excellent communication skills.
- Ability to spot and resolve problems efficiently.

**Why choose us?**:
At **Minor Hotels Europe & Americas** we are committed to shaping exciting careers worldwide and cross-cultural experiences. Our journey is fuelled by the passion and dedication of our incredible teams, who also enjoy inspiring and exclusive benefits such as:

- Worldwide experience - diversity of 150 different nationalities.
- Career development opportunities full of national and international challenges.
- Wide range of training programmes to enhance your skills.
- Wellbeing initiatives, including flexible working conditions.
- Team member recognition programmes, including Memorable Dates.
- Ability to make a difference through our sustainability programme and volunteering initiatives.
- Team member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme.

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