This position is responsible for ensuring that the daily operation runs on schedule and meets defined quality standards. This includes supervision of kitchen staff, inventory control and management of production processes to ensure that food is prepared and served optimally and meets the expectations of the guests.

Key and Responsibilities:

• Monitor and coordinate the operation ensuring that established standards are met.
• Distribute staff according to operational needs.
• Supervise the opening and closing of the consumption centers, verifying that they have the necessary supplies and end up ready for the opening of the next shift.
• Manage supplies/raw materials provided in all kitchens for proper cost control.
• Verify the quality of the products made in the kitchen to ensure that they meet the established standards.
• Supervise that they keep records of temperatures and hygienic handling of food to comply with the hygiene program.
•  Monitor the preventive and corrective maintenance of the area ensuring that it complies with the plan.
•  Develop and create projects that help to improve the service and/or operation of the area in charge.

Desired Competencies and Qualification:

• Tertiary Level Certification
• Experience in similar position in luxury and All-inclusive Hotels.
• Knowledge of a variety of culinary techniques.
• Knowledge of International Cuisine.
• Knowledge of shrinkage control and recipe standardization.
• Knowledge of Food Production for Banquets.
• Strong Leadership, organization and teamwork skills.
• Tolerance to pressure.