Executive Chef - City of Cusco

Description

Position Summary: Grupo San Pablo is seeking an Executive Chef for Aranwa Hotels Resorts and Spas in Cusco, leading culinary operations with excellence and quality. Key Highlights: 1. Be part of a leading group in comprehensive wellness. 2. Lead culinary excellence in luxury hospitality. 3. A dynamic and challenging environment. Would you like to join one of the largest corporate groups in Peru—a group at the forefront of comprehensive wellness 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 seeking an EXECUTIVE CHEF to join our Aranwa Hotels Resorts and Spas team in Cusco—the hotel chain’s flagship city location, focused on wellness and service excellence. Join ARANWA HOTELS RESORT & SPAS as EXECUTIVE CHEF and be part of a unique experience in the hospitality industry. REQUIREMENTS: Professional degree in Gastronomy or related field 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 in accordance with quality standards and excellent service, while maintaining low costs. Organize and direct the work of personnel under supervision. Train, supervise, and evaluate staff under supervision. Organize work schedules, days off, vacations, and overtime compensation—with approval from the Resident Manager. Conduct periodic meetings and listen to feedback and suggestions from staff under supervision. Maintain monthly and annual food cost budgets. Place orders considering inventory levels, number of dishes sold, guest lists, scheduled events, and occupancy rates. Develop recipe cards and recipe books. Apply procedures to ensure optimal kitchen inventory rotation (FIFO). Plan food production by determining quantity, quality, and timing. Plan all menu items in coordination with the Food & Beverage Manager and with approval from the Resident Manager. Review and control food served across all outlets to ensure optimal taste, aroma, and presentation. Supervise receipt of all goods purchased for the hotel, verifying quantity and quality. Suggest supplier changes if products do not meet required standards. Inspect portion sizes, garnishes, and dish presentation. Continuously train and supervise staff in food preparation. Prevent overproduction and waste. Supervise implementation of sanitary regulations and safety measures. Supervise kitchen cleanliness. Develop and supervise balanced menus for staff dining areas. Maintain staff morale and positive work attitudes. Report mechanical failures in the area to the Maintenance Department. Perform other duties assigned by immediate supervisor. Coordinate food services for social or corporate events in coordination with the F&B department. Create and propose new menus and menus tailored to the target audience. 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 supervisor. OFFERED: Market-competitive remuneration. Formal employment registration with full statutory benefits from Day 1. Monthly hotel points. Special accommodation rates for employees, family members, and friends. Career development path. Corporate discounts. Opportunity to join a solid, prestigious, and growing company. Note: 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, head, manager, director, chief, lead, leadership, regent, culinary, culinary, cook, kitchen, chef, cdmx, df