Provide administrative and operational support to the Executive Chef to help achieve the kitchen’s objectives. Train staff and implement standardized procedures to ensure quality.

Main Activities and Responsibilities

• Supervise food costs for your point of sale.
• In the absence of the Chef de Cuisine, prepare weekly schedules for kitchen staff.
• Together with the Chef de Cuisine, place daily orders to the Purchasing, Pastry, and Butchery departments.
• Be present during service at the kitchen pass.
• Maintain discipline and motivation among kitchen staff.
• Review with the Chef de Cuisine that the kitchen cleaning and organization plan is followed.
• Together with the Chef de Cuisine, maintain control of the general inventory in the kitchen.
• Produce quality work on time, ensuring proper use of established techniques related to food handling and preparation to avoid losses.
• Take care of resort property, making proper use of equipment and tools.
• Use provided supplies responsibly, avoiding waste.
• Ensure all prepared and served food meets established standards.
• Ensure food is stored, prepared, and handled according to safety and hygiene standards.
• Follow up on information and communication provided regarding all kitchen equipment, reporting any equipment or work area failures immediately to your direct supervisor.
• Attend and participate in kitchen training activities and those scheduled by the Training Department.
• Observe preventive safety and hygiene measures established by the resort to prevent workplace risks.
• Immediately notify the area manager and the Safety and Hygiene Committee of unsafe conditions or acts observed and any workplace accidents occurring at the resort.
• Conduct yourself in the workplace with care and responsibility to minimize any risk of accidents.
• Undergo medical examinations as determined by the resort to prevent workplace risks.
• Use personal protective equipment provided by the resort and comply with control measures established to prevent workplace hazards.
• Know and comply with internal food hygiene system standards (FSMS).
• Maintain a positive and efficient attitude, fostering teamwork, delivering genuine hospitality, and exceeding guest expectations.
• Maintain excellent communication with your immediate supervisor and department colleagues.
• Maintain a high level of personal hygiene and strictly adhere to established standards.
• Be courteous and professional in all situations representing the resort’s image and reputation.
• Respect and enforce the internal work regulations.
• Ensure proper registration of clock-in and clock-out times.
• Be flexible with schedules and available when operations require it.
• Be flexible with job functions and perform any other reasonable activity or responsibility assigned, including reassignment to another department or work area if necessary due to business demand or guest service needs.
• Perform additional tasks directed by supervisors.
• Be fully aware of all safety, hygiene, fire prevention, and emergency procedures.
• Ensure all activities are carried out honestly, ethically, and within legal parameters.

About you.

• Gender: Female or Male
• Handling of food and equipment quality standards
• Minimum experience: 2 years in a similar position
• Intermediate EnglishStaff management
• Bachelor’s degree in Gastronomy
• Administrative skills
• Ability to work under pressure
• Responsibility
• Consistency
• Punctuality
• Teamwork and leadership skills
• ProactivityLeadership
• Advanced proficiency in Microsoft OfficeKnowledge of FSMS, FORBES, LQA Experience in inventory control and production stock managementSpecific knowledge in recipe development and new trends
• Creativity
• Responsible