Executive Culinary Leader

hace 4 semanas

Barcelona, Barcelona, España Hosco A tiempo completo
{"Key Responsibilities": "Key Responsibilities
  • Ensure the delivery of high-quality culinary dishes, maintaining a high level of contentment among guests.
  • Report daily to the executive chef and weekly to the restaurant general manager, providing updates on kitchen operations.
  • Verify the quality and proper documentation of deliveries, guaranteeing compliance with standards.
  • Direct and control the food preparation process, overseeing related activities and ensuring efficiency.
  • Assist in constructing dishes, maintaining variety and quality of servings.
  • Approve and refine dishes before they reach customers, ensuring exceptional presentation.
  • Plan orders of equipment and ingredients, addressing identified shortages and optimizing inventory.
  • Oversee and organize kitchen stock and ingredients, providing accurate inventory reports.
  • Implement a first-in, first-out food rotation system, verifying all food products are properly dated and organized for quality assurance.
  • Ensure all stations are stocked with supplies before lunch and dinner shifts, maintaining a seamless service.
  • Arrange for repairs when necessary, ensuring minimal downtime.
  • Delegate and provide orders to different kitchen departments, ensuring dishes are ready simultaneously.
  • Take over all chef responsibilities when the chef is absent, maintaining continuity.
  • Oversee the work of subordinates, estimating staff workload and providing guidance.
  • Maintain records of attendance, ensuring compliance with regulations.
  • Comply with nutrition and sanitation regulations, maintaining a safe and welcoming environment.
  • Ensure the kitchen is always clean, safe, and welcoming for the benefit of the team and guests.
  • Create an environment where the team understands their importance to the guest experience.
  • Record daily HACCP reports, maintaining a proactive approach to food safety.
  • Organize and adjust weekly staff schedules according to restaurant needs, ensuring optimal staffing.
Requirements
  • Proven experience as sous chef, minimum 2 years or 1 year in a high-volume restaurant.
  • Ability to divide responsibilities and monitor progress, ensuring efficient operations.
  • Up-to-date with culinary trends and optimized kitchen processes, maintaining a competitive edge.
  • Credentials in health and safety training, ensuring compliance with regulations.
  • Knowledge and control of food and labor cost reports, making informed decisions.
  • Ability to spot, prevent, and solve problems efficiently, maintaining a proactive approach.
About Hosco

Hosco empowers the hospitality industry by connecting, inspiring, and providing opportunities to professionals around the world.

Experience

Required

Languages

English – Advanced, Spanish – Advanced

Employment

Full-time

Starting time

Immediate start

"}

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