• Plan, coordinate and supervise the budget cycle of your area for approval or establishment of corrective actions in terms of operational incidents or deviations.

operational

• He is responsible for all kitchen operations management.
• Coordinate and supervise the creation of the menus and rounds of the hotel buffets, controlling quality, presentation and costs.
• Advise improvements in the menus and rounds of buffets, according to the needs and circumstances of the hotel's operations
• Meet the costs of food, always subject to the established budget.
• Control the quality of the products used by all the hotel kitchens.
• Guarantee the hygiene and handling of food in the kitchens.
• Comply with the established ratio of personnel in the department.
• Optimize the materials and staff of the department.
• Carry out all the necessary orders for both the commissary, warehouse and extra orders necessary for the department.
• Organize department inventories and monitor/analyze results.
• Control the consumption of department supplies.
• Ensure that the kitchens and buffets are in perfect state of maintenance, managing the necessary repairs.
• Responsible for compliance with Safety and Hygiene (S&H) procedures.
• Coordinate S&H external consultancy audits and resolve incidents found.
• Supervise the assemblies in presentation, decoration, flavor and temperatures of the dishes in theme restaurants and buffets.
• Train and delegate the staff in each of their functions.
• Provide and plan special situations (conventions, groups, overbooking, low occupancy, etc.) to have the right staff and the necessary resources.
• Control losses due to leaks, shrinkage, poor performance and improper handling of food.
• Delegate and analyze the receipt of goods for the kitchen (quality, presence, temperature, etc…)
• Control and guarantee the proper functioning of the department, always seeking customer satisfaction and trying to maintain the highest quality standards.