Excecutive Chef - Hiring Immediately

We are looking for a creative Excecutive Chef to join our all-star team at Rosewood Mandarina in null
Growing your career as a Full Time Excecutive Chef is an awesome opportunity to develop competitive skills.
If you are strong in presentation, communication and have the right drive for the job, then apply for the position of Excecutive Chef at Rosewood Mandarina today!

Job Description Press space or enter keys to toggle section visibility POSITION GENERAL OBJECTIVE: Taking into account the constant change of the market and the improvement of his or her own career, he or she is expected imperatively to be versatile and to manage various tasks. To ensure the operation and service of the hotel, changes may be made laterally to other areas in the medium or long-term with or without prior notice. GENERAL PURPOSES OF THE POSITION The purpose of this position is to plan, manage, organize, direct and control the kitchen department as well as the team and the Stewarding department, in order to obtain the highest standards of quality and hygiene, taste and presentation of all the dishes served in the different dining points while maintaining the budgeted costs. Similarly and together with the Human Resources Director, to plan, organize, direct, manage and control the associates’ dining area in order to maintain a variety of good quality dishes and maintain the budgeted costs. DUTIES AND RESPONSIBILITIES FINANCIAL To maintain the budgeted food cost in dining centers and banquets. To supervise the correct preparation of the dishes according to the established quality and presentation standards (exact recipes and photographs) as well as the budgeted cost. To correctly manage the raw materials for the preparation of all the dishes of the hotel, caring the costs as well the freshness and quality standards. Together with the Culinary Director, to coordinate the human resources and to maintain a balanced payroll according to the workloads, obtaining maximum productivity of all associates based on the willing budgets. To manage the company values properly, following financial policies and procedures in a timely manner. To guarantee the monthly income goals established in the budget of each of the dining centers of the Food and Beverage division. To stick to the established operating expenses to ensure that all costs are controlled. To participate actively in the preparation of the annual budget of income, expenses and operating equipment. OPERATIONAL To encourage and maintain any professional and personal relationship in a respectful manner. To ensure that the dining centers are managed efficiently according to the established concept, providing a courteous, professional, efficient service; flexible at all times according to the standards of Rosewood Mayakoba. To have the knowledge and ability to supervise, to correct and to demonstrate all assigned tasks in the workplace. To make every effort should to comply with a special order off the menu if requested by the client, maintaining excellent communication with the Captain or Manager of the restaurant in charge. To be present at all times at the dining center, especially during high hotel occupation. To perform all assigned tasks or responsibilities efficiently. To fully agree to support any dining center or any other department at any time if needed. To fully know all the services and areas offered by the hotel. To distribute the staff in charge to the departments that are required depending on the daily occupation To establish, control and implement the standards of the Stewarding department within the pastry area. To achieve the highest standards in hygiene, to minimize damages and to train staff in the use of special equipment. To carry out a flexible schedule based on the level of occupation and workload. To establish and maintain a stock pair of operation equipment and supplies to ensure the proper operation of the dining center. To be responsible for keeping his or her work area and other areas of the hotel clean and well organized at all times. To make good use and proper storage and transportation of the equipment to avoid ruptures. As well as avoid wasting supplies, stationery, etc. To handle all requests of the guest in a courteous and efficient manner, reporting all suggestions or complaints of guests courteously and efficiently to the corresponding supervisors and if they do not have the solution immediately, to guarantee that the guest is informed of the follow-up. To make sure to have a professional, warm and sincere image. As well as an irreproachable personal hygiene. To maintain a good working relationship with employees of the dining centers as well as with those of other departments. To assure the daily cleaning of the equipment used in the kitchen by the staff in charge. To establish a harmonious and engaging relationship with guests. To make sure that every employee establishes a harmonious and respectful relationship with the guests. To make sure that every employee has a professional, warm and sincere image, as well as an impeccable personal hygiene. To set an information and activities board and make sure it is kept updated. To perform daily briefings with the staff under your charge. To attend monthly meetings of your department and any other meetings that may be required. To execute tasks additional to those indicated in this job description and that are dictated by his or her immediate superiors. To care and maintain the major kitchen equipment, utensils and other operating equipment in ideal conditions. To actively participate in the orientation of banquet clients to optimize the cost of food and the clients’ satisfaction. To offer a courteous, professional and efficient service at all times following the standards of Rosewood. To possess perfect knowledge of all food or drink offered in all consumer centers PRODUCT To verify in the different dining centers the use of only fresh product for food preparations. To carry out F&B tastings in the different centers of consumption, and to be demanding and critical of the quality of all the products. To work together with the Culinary Director and F&B assistant to be creative and support you in doing upselling. ADMINISTRATION To make sure that the Operational Manuals are ready and updated. To ensure that all forms and reports of cooking are up-to-date and distributed by all departments of F&B To make sure that the recipes, waste tables and product specifications are followed To ensure the scheduled dates for the completion of the projects are met. To ensure together with Chefs de Cuisine, Pastry chef, Sub-chef and Executive sub-chef a normal kitchen operation. To prepare monthly inventories of inputs. To make sure the exact recipes of all the dishes and necessary preparations are followed as offered in the menus of the different dining centers and banquets, as well as to provide with photographs of the exact presentation. DUTIES AND RESPONSIBILITIES WITH OTHER DEPARTMENTS To make sure that the front of the house as well as the heart of the house is clean, tidy and in perfect condition. To establish cleaning schedules and procedures with the Stewarding department. To coordinate with the maintenance department all repairs through work orders to ensure the maintenance and perfect state of the dining center. To keep a daily record of broken glassware in coordination with the Chief Steward. MARKETING To participate in the preparation of the annual Marketing Plan for each outlet. To constantly seek methods to increase sales and profits of all outlets. To analyze the activities and programs of the competition. To ensure and analyze the needs of the market regarding our offer in restaurants and banquets. To constantly look for new techniques and recipes for the offer of the outlets. EXPERIENCE Minimum 4 years of experience in the position of Executive Chef. Education: - College Language: - It is required to speak, read and write in English, and some other language.

Benefits of working as a Excecutive Chef in null:

● Excellent benefits
● Opportunities to grow
● Attractive package