Chef de Cuisine En Fuego

Key Responsibilities

Oversee daily kitchen operations, ensuring efficiency, consistency, and adherence to quality standards.
Lead and mentor a diverse culinary team, fostering a culture of creativity, collaboration, and excellence.
Plan and execute innovative menus aligned with En Fuego s concept and guest expectations.
Monitor and control food costs, waste, and inventory to achieve profitability targets.
Ensure strict compliance with health, hygiene, and safety regulations in all kitchen areas.
Maintain accurate stock levels, oversee procurement, and ensure optimal use of resources.
Coordinate with the restaurant management and service teams to ensure seamless dining experiences.
Handle guest feedback and adapt offerings to enhance satisfaction and loyalty.
Manage kitchen equipment maintenance, ensuring functionality and safety.
Uphold and implement resort policies, training programs, and performance evaluations.

Skills Set

Culinary Leadership and Team Management
Menu Development and Creativity
Food Quality and Cost Control
HACCP and Kitchen Safety Compliance
Budgeting and Procurement
Guest Feedback and Service Enhancement
Multicultural Team Coordination
Minimum 5 years of experience in a 5-star international hotel or luxury restaurant, with at least 2 years in a Chef de Cuisine or equivalent leadership role.
Proven expertise in Latin American or South American cuisine preferred.
Exceptional leadership and organizational skills with the ability to manage large teams.
Strong knowledge of kitchen operations, budgeting, and food safety (HACCP certified).
Creative approach to menu design and presentation with a focus on guest experience.
Excellent communication and problem-solving skills.
Ability to work efficiently under pressure in a high-volume setting.
Diploma or degree in Culinary Arts, Hospitality, or Catering.