Chef Ejecutivo

 The Executive Chef leads and oversees all culinary operations, ensuring exceptional dining experiences that reflect the standards and brand philosophy of Hyatt Inclusive Collection. This role is responsible for menu development, kitchen management, food quality, cost control, and team leadership, with a strong focus on guest satisfaction, innovation, and operational excellence. 

• Direct and supervise daily culinary operations across all outlets, including restaurants, banquets, in-room dining, and special events.
• Develop and execute creative, high-quality menus that align with the resort’s positioning and guest expectations.
• Ensure compliance with hygiene, food safety, and sanitation standards in line with local regulations and Hyatt global policies.
• Manage food and labor costs, purchasing, and inventory control to achieve financial targets.
• Lead, train, and mentor a multicultural culinary team, fostering talent development and succession planning.

• Culinary Expertise: Mastery of international cuisines, menu design, and banquet/large-scale operations.
• Leadership & Team Management: Ability to inspire, train, and mentor multicultural kitchen teams.
• Operational Excellence: Efficient kitchen management, workflow optimization, and high-volume service coordination.
• Financial Acumen: Budgeting, cost control, inventory management, and profitability optimization.
• Food Safety & Hygiene: In-depth knowledge of local regulations, HACCP, and Hyatt global standards.