Executive Chef at Sige Relais Chateaux

Agrelo, Mendoza, Argentina -

Full Time

Start Date

Immediate

Expiry Date

19 Mar, 26

Salary

0.0

Posted On

19 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Gastronomy, Team Leadership, Operational Management, Cost Control, Budgeting, Inventory Management, Regional Cuisine, Food Safety, Culinary Experiences, Collaboration, Quality Standards, Presentation Guidelines, Supplier Relationships, Event Planning, Continuous Improvement, Culinary Identity

Industry

Hospitality

Description

Company DescriptionAwasi is a collection of carbon-neutral luxury lodges in Atacama, Patagonia, Iguazú, Santa Catarina and Mendoza.We recognize time and space as the greatest of privileges and showcase the natural and cultural heritage of each location to reflect a strong sense of place.Job Description Design, develop, and continuously update the hotel’s gastronomic concept, including the restaurant, breakfast service, events, and special culinary experiences.Lead, train, and supervise the kitchen team, fostering a collaborative, high-performance work environment.Ensure compliance with quality standards, presentation guidelines, and service timing.Manage costs, stock control, purchasing, inventory, and relationships with local suppliers.Ensure compliance with current hygiene, food safety, and sanitary regulations.Coordinate with Service, Events, Oenology, and Management teams to deliver a seamless and holistic guest experience.Participate in the planning and execution of special events, wine pairings, food and wine experiences, and seasonal offerings.Analyze key performance indicators (food cost, waste, productivity) and propose continuous improvement initiatives.Represent the hotel’s culinary identity with guests, suppliers, and at institutional or promotional events.QualificationsFormal training in Gastronomy (mandatory).Knowledge of the Spanish language.Previous experience in Latin America, preferably in Argentina.Minimum of approximately 5 years of experience as an Executive Chef or Head Chef in boutique hotels, high-end restaurants, or food and wine–focused projects.Strong knowledge of regional cuisine, local products, and current gastronomic trends.Proven experience in team leadership and operational management.Knowledge of cost control, budgeting, and inventory management.Schedule flexibility and availability.Residence in Mendoza or willingness to relocate to the area. Department: Kitchen

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Responsibilities

The Executive Chef will design and develop the hotel's gastronomic concept while leading and supervising the kitchen team. They will also manage costs, ensure compliance with hygiene regulations, and coordinate with various teams to enhance the guest experience.