Jobs in Colombia

• Create innovative and appealing menus that cater to the tastes and preferences of hotel guests.
• Coordinate with the hotel management team to align menu offerings with the hotels branding and target market.
• Stay updated on food trends seasonal ingredients and dietary preferences to enhance menu offerings.
• Supervise and participate in food preparation ensuring that dishes are prepared to the highest standards of quality taste and presentation.
• Monitor portion sizes food temperature and cooking techniques to maintain consistency and quality across all dishes.
• Implement food safety protocols and sanitation standards to prevent foodborne illnesses and ensure compliance with health regulations.
• Recruit train and supervise kitchen staff including chefs line cooks and prep cooks to ensure efficient operations and high productivity.
• Delegate tasks schedule shifts and provide ongoing training and feedback to develop culinary skills and promote teamwork.
• Foster a positive work environment by promoting open communication cooperation and professionalism among kitchen staff.
• Monitor food inventory levels order supplies and manage food costs to achieve budgetary goals while minimizing waste and spoilage.
• Develop and implement cost-effective recipes portion control measures and menu pricing strategies to maximize profitability.
• Conduct regular inventory audits analyze food usage reports and adjust ordering practices based on demand and seasonal fluctuations.
• Collaborate with hotel management event planners and other departments to coordinate special events banquets and catering services.
• Communicate effectively with front‑of‑house staff servers and guests to ensure seamless service and address any menu‑related inquiries or feedback.
• Participate in staff meetings training sessions and culinary competitions to stay informed about industry trends best practices and emerging technologies.
• Ensure that guest feedback and complaints are addressed promptly and efficiently to ensure a positive dining experience.
• Interact with guests in the dining room kitchen tours and special events to build relationships and receive direct feedback on the food and service.
• Establish strong relationships with local suppliers farmers and vendors to source high‑quality ingredients support sustainability initiatives and promote local food culture.
• Negotiate pricing terms and delivery schedules with suppliers to ensure timely and cost‑effective procurement of fresh produce meats seafood and specialty items.
• Stay informed about industry trends new products and seasonal availability to enhance menu offerings and showcase unique ingredients.
• Stay abreast of culinary trends techniques and innovations by attending industry conferences workshops and seminars.
• Mentor and coach junior chefs interns and apprentices to pass on knowledge skills and best practices for the next generation of culinary professionals.
• Develop contingency plans emergency procedures and crisis management protocols to address unforeseen events such as equipment breakdowns power outages or food recalls.
• Engage in community outreach initiatives charity events and culinary programs to give back to the local community and promote social responsibility.
• Participate in culinary competitions cooking demonstrations and industry events to showcase culinary talents promote the hotel brand and network with peers in the industry.
• Support sustainable practices waste reduction efforts and eco‑friendly initiatives to minimize the hotels environmental impact and promote a greener kitchen operation.
• Identify areas for improvement in F&B quality by reviewing quality audit reports guest comment cards and guest incident reports and formulate action plans accordingly.
• Fully understand and comply with all statutory trainings protocols and operational procedures mandated by UAE Government

• Proven experience as a Head Chef or Sous Chef in a hotel or fine dining establishment.
• Culinary degree or certification from an accredited institution.
• Strong culinary skills creativity and passion for food preparation and presentation.
• Excellent leadership organizational and communication skills.
• Knowledge of food safety regulations sanitation practices and kitchen management.
• Ability to handle high‑pressure situations multitask and adapt to changing priorities.
• Proficiency in menu planning cost analysis and inventory management software.
• Certification in food safety and/or culinary arts may be required depending on local regulations.

Your team and working environment:

Diverse young and vibrant team

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

No

Full‑time