13 publicaciones de empleo destacadas de associate manager, customer supply en b (¡Están contratando!)

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Minor Hotels Europe & Americas —Buenos Aires, Buenos Aires
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ExxonMobil —Capital Federal, Buenos Aires
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Mircom Group of Companies —Buenos Aires, Buenos Aires
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Chef Corporativo - Buenos Aires, Argentina

Minor Hotels Europe & Americas -
Buenos Aires, Buenos Aires

Postulación rápida

Detalles del empleo

Indefinido

Descripción completa del empleo

Minor Hotels is a global hospitality group operating over 550 hotels, resorts and residences in 56 countries in Asia-Pacific, the Middle East, Africa, the Indian Ocean, Europe and the Americas. As a hotel owner, operator and investor, Minor Hotels fulfils the needs and desires of today’s global travellers through its diverse portfolio of eight hotel brands – Anantara, Avani, Elewana, NH, NH Collection, nhow, Oaks and Tivoli. As part of Minor Hotels, the region of Minor Hotels Europe & Americas is responsible for more than 350 properties in 30 countries and plans to grow across all segments, with a focus on its upper-upscale and luxury brands.

What will be your mission?

As Corporate Chef, you will be responsible for ensuring culinary excellence, process standardization and gastronomic competitiveness in the 20 hotels in the region. Leading diverse teams drives innovation, ensures recipe consistency, and oversees compliance with quality, hygiene, and food safety standards. Optimizing costs improves the profitability of the area and ensures that the culinary proposal is aligned with the brand identity and guest expectations. Through audits, operational analysis, and training, he drives team professional development, strengthens culinary culture, and continuously improves customer satisfaction, operational efficiency, and financial results.

What will you do?

Coordinate and lead all kitchen teams across the region.
Create, update, and standardize menus for restaurants, bars, and room service in collaboration with local chefs.
Design gastronomic experiences aligned with brand concepts and local market trends.
Propose monthly activations, seasonal offerings, and regional culinary events.
Supervise the quality, flavor, temperature, and presentation of all dishes.
Conduct scheduled on-site visits to hotels to audit culinary processes.
Perform detailed analysis of standards and menu costing for lunch, dinner, breakfast, and banquets.
Develop and update recipe manuals and technical sheets.
Analyze breakfast rotations and purchasing charts for the hotels in the region.
Review and validate monthly Food Cost reports.
Ensure consistency in recipe execution, cooking techniques, and plate presentation.
Validate selling prices for all culinary offerings.
Plan and deliver technical and leadership training for head chefs, cooks, and kitchen assistants.
Lead, motivate, and inspire kitchen teams, ensuring a collaborative work environment.
Provide ongoing operational feedback.
Support performance evaluations for culinary staff.
Control inventories, waste levels, stock, and efficient use of supplies.
Ensure full compliance with hygiene, sanitation, and food safety regulations.
Participate in menu planning and development.
Train teams in culinary techniques and standards.

What are we looking for?

+4 years as Executive Chef in hotels or medium/large scale chains.
Previous experience leading multiple operations or regional/corporate role (desirable).
Demonstrable experience in chart creation, standardization, and cost control.
Management of food costs, inventories, scandals and pricing validation.
Participation in openings, renovations or implementation of new gastronomic concepts.
Degree in Culinary Arts, Gastronomy or equivalent.
Courses or certifications in food safety/GMP/HACCP.
Training in leadership, team management or gastronomic administration is desirable.
Mastery of contemporary culinary techniques and international cuisine.
Proven capabilities in cost control, recipe standardization, and operational auditing.
Advanced knowledge of A&B operational processes.
Management of management systems (TMS, SAP, MM or similar).

Skills:

Culinary technical mastery (techniques, technical sheets, standards and quality control).
Operational and strategic leadership, with the ability to develop teams.
Strong focus on results and profitability.
Analytical ability to interpret costs, metrics, and operational performance.
Planning and organization of multi-hotel culinary operations.
Effective communication with operational teams and corporate areas.
Change management and conflict resolution.
Gastronomic innovation and creative criteria aligned with the brand.
Negotiation and relationship with strategic suppliers.
Adaptability and decision-making under pressure.

Why choose us?

At Minor Hotels Europe & Americas we are committed to shaping exciting careers worldwide and cross-cultural experiences. Our journey is fuelled by the passion and dedication of our incredible teams, who also enjoy inspiring and exclusive benefits such as:

Worldwide experience – diversity of 150 different nationalities.
Career development opportunities full of national and international challenges.
Wide range of training programmes to enhance your skills.
Wellbeing initiatives, including flexible working conditions.
Team member recognition programmes, including Memorable Dates.
Ability to make a difference through our sustainability programme and volunteering initiatives.
Team member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme.

Are you looking for a new challenge? Apply now!

Minor Hotels Europe & Americas is dedicated to fostering an inclusive working environment where every individual is valued and equally encouraged. We warmly welcome individuals from all backgrounds and abilities.

Postulación rápida

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