Executive Sous Chef - Locale (con un background in Pasticceria)

Leadership & Team Management:

• Select, train, and supervise the kitchen team in menu preparation, safety, and equipment handling.
• Evaluate team performance, provide guidance, and enforce discipline to maintain high-quality standards.
• Schedule kitchen staff efficiently to balance operational needs and payroll costs.

Culinary Expertise & Pastry Focus:

• Must have a strong pastry and bakery background to oversee dessert and pastry production.
• Ensure the use of high-quality, fresh ingredients for all menu items, including baked goods and desserts.
• Develop and refine pastry recipes, ensuring consistency and creativity in dessert offerings.
• Assist the Executive Chef in menu innovation, with a special focus on pastries and baked items.

Operations & Food Quality Control:

• Monitor kitchen workflow and adjust processes to maintain cost control and quality.
• Oversee food receiving, storage, and rotation to comply with health and safety regulations.
• Maintain and update menu specifications, recipes, and production forecasts.

Hygiene, Safety & Equipment Maintenance:

• Ensure all kitchen equipment is clean and in proper working condition; report any needed repairs.
• Enforce compliance with IHG standards and health regulations for safe food handling.
• Supervise daily cleaning and inventory checks of walk-ins, refrigerators, and storage areas.

Special Events & Menu Development:

• Plan and execute buffet presentations, VIP events, and specialty promotions.
• Develop weekly specials and brunch menus.

Additional Responsibilities:

• Support the Executive Chef in all operational aspects of the kitchen.
• Regular attendance and adherence to hotel policies are essential for success in this role.