Executive Chef (M/F) Department — F&B - Food and Beverage

The Quinta do Lago Group is recruiting candidates for the position of Executive Chef (M/F), with experience in Hotels and with Groups.

• Professional Cooking Training or equivalent
• Professional experience in a Hotel and with groups
• Professional Training in Hygiene and Food Safety
• Good knowledge of Food Law
• Good knowledge of Stock Management
• Ability to delegate multiple tasks at the same time (multitasking)
• Good communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to work under pressure, prioritize tasks and meet deadlines
• Excellent organizational and decision-making skills
• Strong teamwork skills
• Discipline, sense of ethics, responsibility and autonomy
• Aptitude for refined service and customer orientation
• Ability to plan, organize, adapt to changes, flexibility, dynamism and proactivity
• Emotional stability, physical and stress resistance, ability to manage time, speed of execution and strong orientation towards achieving results

• Develop standard recipes which allow the restaurant to operate at an acceptable food cost
• Establish culinary standards specific for the restaurant which meet the needs of the target market
• Ensure that culinary standards comply with the company policies and procedures
• Manage staff costs, maximizing productivity and creating efficient work schedules
• Prepare, in conjunction with the Restaurant Manager annual operating budgets which will form part of the
  Business Plan
• Monitor the kitchen operating costs and take corrective action when necessary to reduce expenses
• Develop menus, buffets and “specials” according to the company's needs and procedures
• Develop and update the Restaurant Procedures Manual
• Manage the kitchen team
• Train kitchen staff according to the annual training plan and according to daily needs
• Perform administrative tasks inherent to the function