Kitchen Manager (Chef) - City of Cusco

Description

Job Summary: Grupo San Pablo is seeking a Kitchen Manager for Aranwa Hotels Resorts and Spas in Cusco, leading culinary operations with excellence, commitment, and cutting-edge technology. Key Highlights: 1. Join a leading conglomerate in holistic well-being. 2. Become part of a dynamic and challenging team in the hospitality industry. 3. An opportunity to make a difference in people's lives. Would you like to join one of Peru's largest business conglomerates—a group at the forefront of holistic well-being in health, education, and hospitality? Grupo San Pablo invites you to join its team, where excellence, commitment, and cutting-edge technology converge to deliver unique solutions. If you seek a dynamic and challenging environment—this is your opportunity to make a difference in people's lives! Today, we want you to become part of our group. We are looking for a KITCHEN MANAGER to join our Aranwa Hotels Resorts and Spas team in Cusco City—a hotel chain focused on well-being and service excellence. Join ARANWA HOTELS RESORT & SPAS as KITCHEN MANAGER and be part of a unique experience in the hospitality industry. REQUIREMENTS: Professional degree in Gastronomy or related fields Knowledge of BPM, HACCP, costing, and budgeting Menu engineering Intermediate-level Office proficiency Hotel management systems (e.g., newhotel, Newstock) Intermediate English (advanced level preferred) Minimum 3 years of experience in related positions · PRIMARY RESPONSIBILITIES: Supervise proper kitchen operations and food preparation, ensuring quality standards and excellent service while maintaining low costs. Organize and direct the work of subordinates. Train, supervise, and evaluate staff under supervision. Schedule work shifts, rest days, vacations, and overtime compensation—with approval from the Resident Manager. Conduct periodic meetings and listen to feedback and suggestions from staff. Maintain monthly and annual food cost budgets. Prepare purchase orders considering inventory levels, number of dishes sold, guest lists, upcoming events, and occupancy rates. Develop recipe cards and recipe books. Apply FIFO (First-In, First-Out) procedures to optimize kitchen inventory rotation. Plan food production by determining quantity, quality, and timing. Coordinate menu planning—including all menu items—with the Food & Beverage Manager and obtain approval from the Resident Manager. Review and control food served across all outlets to ensure optimal taste, aroma, and presentation. Supervise incoming supplies for the hotel, verifying quantity and quality. Recommend supplier changes if products do not meet required standards. Inspect portion sizes, side dishes, and plate decoration. Continuously train and supervise staff in food preparation. Prevent overproduction and waste. Supervise compliance with sanitary regulations and safety measures. Supervise kitchen cleanliness. Develop and supervise balanced menus for staff dining areas. Maintain team morale and positive work attitudes. Report mechanical failures in the department to the Maintenance Department. Perform other duties assigned by immediate superiors. Coordinate food services for social or corporate events in collaboration with the F&B department. Create and propose new menus and menus tailored to target audiences. Coordinate with the Front Office regarding group arrivals, services, activities, etc. Design promotions and activities for guests and external audiences. Coordinate preventive and corrective maintenance for all equipment. Perform other duties assigned by immediate superiors. OFFERED: Market-competitive remuneration. Formal employment registration with full statutory benefits from day one. Monthly hotel points. Special accommodation rates for employees, family members, and friends. Career development path. Corporate discounts. Opportunity to join a reputable, solid, and growing company. Reminder: In accordance with Law No. 29973, the General Law for Persons with Disabilities, all qualified applicants will be considered for employment without regard to race, color, religion, sex, gender expression or identity, sexual orientation, national origin, genetics, disability, or age.—Requirements— Minimum Education: Technical degree 3 years of experience Languages: English Skills: Microsoft Office Keywords: leader, manager, supervisor, director, chief, lead, leadership, head, regent, culinary, cook, kitchen, chef, cdmx, df