Chef De Restaurante Guayaquil, Guayas, Ecuador Gastronomía Y Turismo / Hotelería Full-time Presencial Hace 13 Días Full-
hotelesoroverde
Guayaquil, Guayas, Ecuador
On-site
Integral restaurant and cafeteria operations
Quality standards and efficiency
Cost control and inventory management
The Chef de Restaurante position at Hotelero Verde in Guayaquil, Ecuador, seeks a qualified candidate to lead restaurant operations, ensuring high standards and cost control. The ideal applicant should possess significant culinary experience, particularly in high-volume settings, and have a relevant degree in hospitality or gastronomy
Job Summary
The Chef de Restaurante will be responsible for leading the integral operation of restaurants and cafeterias, ensuring quality standards, operational efficiency, and cost control.
Key responsibilities include production planning, process standardization, and delivering a gastronomic experience aligned with the chain's service levels.
Benefits include preferential rates on accommodation, 100% covered meals, discounts on restaurant consumption, and continuous training opportunities.
Matching Summary
Match Score: 85
The Chef de Restaurante position at Hotelero Verde in Guayaquil, Ecuador, seeks a qualified candidate to lead restaurant operations, ensuring high standards and cost control. The ideal applicant should possess significant culinary experience, particularly in high-volume settings, and have a relevant degree in hospitality or gastronomy.
Skills & Requirements
Must-have
Integral restaurant and cafeteria operations
Quality standards and efficiency
Cost control and inventory management
Food safety and hygiene standards (BPM)
Nice-to-have
Continuous improvement and innovation
Gastronomic experience alignment
Team leadership in kitchen operations
Key Requirements
Third-level degree in Hospitality and Tourism, Administration, Gastronomy, or related fields
Minimum 5 years of experience in similar positions (Chef de Restaurante, Sous Chef, or kitchen leadership)
Experience in medium or high-volume operations
Experience in managing kitchen teams
Proficiency in budget elaboration and control
Knowledge of cost, waste, and inventory management
Recipe standardization and quality control
Production planning and service time optimization
Knowledge of hygiene and food safety standards (BPM)
Focus on continuous improvement and gastronomic innovation