Head Chef (Argentinian Chef in an Argentinian Restaurant)

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• Lead all kitchen operations in line with Swissôtel quality, hygiene, and food safety standards
• Ensure excellence in meat preparation, cooking techniques, portion control, and presentation
• Manage, train, and motivate the kitchen team, ensuring effective communication and teamwork
• Oversee menu planning, recipe standardization, cost control, and food profitability
• Maintain strict compliance with HACCP, hygiene, cold/hot chain, and allergen procedures
• Control food, labor, equipment, and wastage costs in line with quality and financial targets
• Prepare daily market lists and coordinate with storekeepers to maintain quality and par levels
• Conduct daily briefings, trainings, tastings, and operational controls

• Proven experience as a Head Chef, preferably in steakhouse or meat-driven concepts
• Advanced knowledge of meat cuts, grilling techniques, and beef-focused menus
• Culinary diploma or certification preferred
• Strong leadership, organizational, and operational skills
•   Highly responsible, reliable, and able to work under pressure in a fast-paced environment
•   Team-oriented with a strong focus on guest satisfaction