Executive Chef & Culinary Innovator

Montage International; Baja California Sur; Presencial; MXN 500 000 - 800 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Healthcare benefits

401(k) retirement plan with company&#x

Free meals

Hotel discounts

Parental leave pay differential

Resumo da oferta

Montage International is seeking a Chef de Cuisine in Baja California Sur to lead the kitchen, mentor a skilled team, and deliver remarkable guest experiences. You will supervise production, plating, inventory, and cost control while upholding the highest quality and safety standards.

Responsibilities include menu development with the Executive Chef, staffing and training, and ensuring smooth operation during busy periods.

Qualificações

• A minimum of three years of Culinary supervisory or management experience.
• Excellent verbal and written communication skills are required.
• Microsoft Office proficiency is beneficial.

Responsabilidades

• Prepare and order all items for menus; create order sheets and inventory systems.
• Manage inventory, control breakage of china and equipment across the restaurants in charge.
• Assist in maintaining the overall food and labor cost thru recipe costing and scheduling standards.
• Execute all production and plating in a timely, efficient manner; meet and exceed guest expectations.
• Oversee the daily operation of the kitchen including recruiting, hiring, training, and supervising sous chefs and cooks.
• Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality.
• Create and maintain staffing schedules, ensuring appropriate coverage.
• Oversee menu development with Executive Chef, culinary innovation, and food presentation.

Conhecimentos

Culinary leadership

Team leadership

Food safety

Communication

Descrição da oferta de emprego

Montage International is seeking a Chef de Cuisine in Baja California Sur to lead the kitchen, mentor a skilled team, and deliver remarkable guest experiences. You will supervise production, plating, inventory, and cost control while upholding the highest quality and safety standards.

Responsibilities include menu development with the Executive Chef, staffing and training, and ensuring smooth operation during busy periods.