Executive Chef

Description

Job Summary: We are seeking an Executive Chef to lead kitchen operations at a cevichería restaurant, managing the team and ensuring quality and efficiency. Key Responsibilities: 1. Lead and supervise kitchen and production operations 2. Design and update the menu according to season 3. Ensure quality, hygiene, and GMP (Good Manufacturing Practices) standards JOB PROFILE: EXECUTIVE CHEF A prominent restaurant (cevichería) company is currently seeking one Executive Chef. REQUIREMENTS: Technical or higher education in Gastronomy/Culinary Arts or related fields. Minimum 3 years of experience as Executive Chef, head chef, and team leader. Solid knowledge of GMP (Good Manufacturing Practices) and documentation management (forms, checklists, audits). Knowledge of cost control and kitchen management. Experience in seafood cuisine. Willingness to work in Chincha. Availability to work Monday through Sunday, from 8:00 AM to 5:30 PM, with one day off per week. RESPONSIBILITIES: Plan and supervise kitchen and production area operations. Standardize recipes and optimize resource and ingredient usage. Design and update the menu according to season. Control costs, inventories, and waste to meet the established food cost target. Supervise, train, and evaluate kitchen staff. Ensure compliance with quality, hygiene, and GMP standards. Coordinate equipment maintenance and ensure proper kitchen opening and closing procedures. Lead kitchen implementation for new location openings. Perform other duties inherent to the position. WE OFFER: Market-competitive remuneration. Meal provision. Accommodation bonus. Formal employment under the MYPE regime. -Requirements- Minimum education: Technical 3 years of experience Age: between 20 and 40 years old Keywords: cook, managerial, leadership, governance, stewardship, executive, managing, executive