Executive Chef
hace 4 semanas
Job Description Design, develop, and continuously update the hotel’s gastronomic concept, including the restaurant, breakfast service, events, and special culinary experiences. Lead, train, and supervise the kitchen team, fostering a collaborative, high-performance work environment. Ensure compliance with quality standards, presentation guidelines, and service timing. Manage costs, stock control, purchasing, inventory, and relationships with local suppliers. Ensure compliance with current hygiene, food safety, and sanitary regulations. Coordinate with Service, Events, Oenology, and Management teams to deliver a seamless and holistic guest experience. Participate in the planning and execution of special events, wine pairings, food and wine experiences, and seasonal offerings. Analyze key performance indicators (food cost, waste, productivity) and propose continuous improvement initiatives. Represent the hotel’s culinary identity with guests, suppliers, and at institutional or promotional events. Qualifications Formal training in Gastronomy (mandatory). Knowledge of the Spanish language. Previous experience in Latin America, preferably in Argentina. Minimum of approximately 5 years of experience as an Executive Chef or Head Chef in boutique hotels, high-end restaurants, or food and wine–focused projects. Strong knowledge of regional cuisine, local products, and current gastronomic trends. Proven experience in team leadership and operational management. Knowledge of cost control, budgeting, and inventory management. Schedule flexibility and availability. Residence in Mendoza or willingness to relocate to the area. #J-18808-Ljbffr
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