Head Chef (Jefe de Cocina)

About the role

The Head Chef will lead the kitchen team in planning and executing production plans that meet client specifications. This role ensures product rotation, cost control, and compliance with food safety standards in a multicultural environment.

Key responsibilities

• Verify correct product rotation, gram weights and recipe usage.
• Order raw materials according to the production plan.
• Monitor raw material and in‑process product status, ensuring proper rotation and shelf‑life tracking.
• Program menus, manage food cost, and present service lines while adhering to food safety norms.
• Control costs by tracking raw‑material price variations and applying this knowledge to menu development.
• Collaborate with the concession manager to oversee kitchen payroll and improve productivity.
• Record all production details, recipes and specifications, and ensure compliance with good manufacturing practices.

Required profile

• Professional or technical degree in gastronomy, or related courses.
• Minimum 1 year experience in a similar kitchen management position.
• Knowledge of product costing, yields, waste management and overall gastronomic production.
• Excellent interpersonal skills.

Required skills

• Menu planning and food cost calculation.
• Food safety and good manufacturing practice compliance.