Responsable de Cocina y Menús

About the role

We are seeking a Kitchen Project Manager to plan and create daily menus that meet client specifications, quality standards, and cost targets. The role is based in Montevideo and offers the chance to work within a multicultural environment serving the aviation and hospitality sectors across the Caribbean and Latin America.

Key responsibilities

• Plan, develop, and adjust daily menus ensuring compliance with client requirements and budget.
• Organize kitchen production, manage orders, purchases, stock, inventories, portion sizes, recipes, waste, and food cost.
• Guarantee proper presentation and quality of all service lines while promoting culinary innovation.
• Lead the kitchen team: assign tasks, supervise work, train staff, and foster a positive work climate.
• Ensure adherence to food safety regulations, HACCP standards, and participate in continuous improvement initiatives using Lean management.

Required profile

• Formal training in gastronomy is valued.
• Knowledge of cost control, yields, waste management, and culinary production.
• Minimum of 1 year experience leading kitchen teams.
• Organized, solution‑oriented, responsible, proactive, with strong planning and leadership abilities.

Required skills

• HACCP compliance
• Lean Management
• Menu planning
• Cost control and inventory management
• Staff training and supervision

What we offer

• Opportunity to work for a leading strategic partner in airline and airport catering.
• Dynamic, multicultural environment with over 5,500 experts.
• Career growth and development within a company with 70 years of industry experience.