Executive Sous Chef

REQUIREMENTS

Technical or professional studies in Gastronomy, Culinary Arts, or Haute Cuisine, with knowledge of national and international cuisine. Intermediate–advanced level of English, oriented towards service and hotel operations. Knowledge and management of kitchen management systems, recipes, costing, and standardization of preparations. Experience and knowledge in high cuisine gastronomic services, fine dining, and hotel quality standards. Minimum of 03 years of experience in similar positions, developed in high-category restaurants and/or 4 and 5-star hotels. Ability to lead kitchen teams, supervise the correct execution of recipes, dish presentation, hygiene standards, and compliance with operating procedures. Availability to work under an accumulative days off system and temporary residence in hotel operations.

BENEFITS

• Payroll entry from the first day, with all corresponding benefits according to law.
• Competitive remuneration, in line with the luxury hospitality market.
• Accommodation and meals covered 100% by the company.
• Coverage of Seguro Vida Ley and EsSalud.
• Work system with accumulative days off under a 5x2 modality.
• Opportunity for professional development within an operation oriented towards luxury hospitality and haute gastronomy standards.

-Requirements-

• Minimum education: Técnico
• 5 years of experience
• Languages: English
• Age: between 28 and 45 years

Keywords: directivo, mando, gobierno, regencia, executive, managing, ejecutivo, cocinero