Executive Chef

As Executive Chef of Tivoli Maiorana Belém, you will be responsible for managing all aspects and functions of the Kitchen department, according to company, brand, and certifier standards. You will direct, implement, and maintain a service philosophy that will serve as a guide to kitchen staff and assist when necessary to ensure the best service to hotel guests and clients.

Brief descriptive activities:

• Experience in high-volume or upscale gastronomy environments in management positions.

• Led the strategic planning and daily operation of kitchens at all points of sale in the hotel, including à la carte service, buffet, events, room service, and staff dining.

• Supervise the execution of all production stages, ensuring quality, presentation, and consistency of dishes according to brand and external certifier standards.

• Coordinate selection, training, development, and evaluation of kitchen staff, promoting a learning environment, excellence, and operational discipline.

• Develop, review, and standardize hotel menus, considering seasonality, cost control, gastronomic trends, customer profile, and alignment with marketing.

• Participate in defining layout, printing, and promoting menus, ensuring clear communication and alignment with commercial objectives.

• Prepare cost forecasts and consumption reports, implement budgetary strategies, optimize labor use, and reduce waste.

• Prepare other financial reports, such as forecast, budget, and quarterly reviews.

• Identify opportunities for revenue generation and cost control with creative solutions, ensuring financial sustainability of the kitchen.

• Ensure application of hygiene and food safety standards, ensuring compliance with sanitary legislation, internal standards, and certification guidelines.

• Establish quality control processes to monitor standardization of recipes, technical files, preparation time, and storage procedures.

• Develop and review purchasing specifications in conjunction with supplies, following receipt and quality of inputs.

• Maintain constant communication with hotel leadership and participate in operational meetings to ensure alignment and integration between departments.

• Achieve performance and supervision during peak hours or strategic events, ensuring delivery to the customer.

• Develop area performance reports, track operational indicators, and propose improvements in production and management processes.

• Track operational inventory.

• Capacity to interact positively with supervisors, management, colleagues, members, and public, promoting teamwork and professional attitude.