Hotel Chef

Summary
Responsible for the administration and operation of the kitchens, ensuring optimal guest satisfaction in accordance with established quality and service standards.
**Operational Responsibilities**:
- Supervise that activities within the departments are carried out in accordance with the operating manuals, ensuring that the work performed meets the quality standards established by the Hotel and the company in a timely manner.
- Verify the quality of food prepared in the different food and beverage outlets of the Hotel.
- Ensure the provision of raw materials for daily mise-en-place production, in accordance with policies and procedures.
Be present during services, interacting with guests and customers, providing a satisfying and high-quality cuisine experience.
- Be the visible, creative, and present face of the food and beverage experience
- Mainly promote innovation and creativity in the Hotel's culinary offering, keeping it avant-garde withi...