Kitchen Supervisor

Description

Position Summary: Coordinate and supervise large-scale culinary production, ensuring quality, efficiency, and compliance with preparation and assembly process standards. Key Highlights: 1. Lead large-scale culinary production 2. Ensure quality and hygiene standards 3. Manage supplies and supervise kitchen brigade **BANQUETES AMBROSIA S.A.P.I. DE C.V. is seeking a Kitchen Supervisor in Tlalpan, Ciudad de México** ---------------------------------------------------------------------------------------------- ### **1\. Job Mission** Coordinate and supervise large-scale culinary production, ensuring that all preparation, cooking, and assembly processes comply with Ambrosía’s technical specifications and quality standards. Your objective is to ensure production line efficiency, supply control, and on-time delivery for events or consumption centers. ### **2\. Key Responsibilities** * **Production Management:** Supervise mise en place preparation and mass production according to standard recipes. * **Commissary Control:** Monitor the flow of supplies from receipt through transformation, ensuring FIFO (First In, First Out) rotation. * **Hygiene and Safety (H Distinction):** Ensure the kitchen brigade complies with food safety regulations and deep cleaning of workstations. * **Kitchen Brigade Supervision:** Lead cooks and assistants, assigning daily tasks and verifying operational performance. * **Supply Administration:** Conduct daily inventories, raw material requisitions, and strict waste control. * **Standardization:** Verify consistency in flavor, portion size, and presentation across each production batch. ### **3\. Candidate Profile (Requirements)** * **Education:** Bachelor’s degree in Gastronomy or Technical Degree in Food Science (current student or graduate). * **Experience:** 2–4 years as Kitchen Supervisor, Shift Manager, or Sous Chef in banquet services, industrial cafeterias, or high-volume commissaries. * **Technical Knowledge:** + Operation of industrial kitchen equipment (convection ovens, steam kettles, etc.). + Yield and recipe cost calculations. + Certification or in-depth knowledge of the H Distinction. * **Software:** Basic Excel proficiency for production and inventory reporting. ### **4\. Core Competencies** * **Sense of Urgency:** Ability to work under strict event timelines. * **Operational Leadership:** Skill in delegation and maintaining discipline in the kitchen. * **Attention to Detail:** Rigor in supervising quality and portion control. * **Adaptability:** Ability to resolve unforeseen issues arising from production volume changes. Base salary plus event-based compensation; weekly payment **Desired Education Level:** Basic **Desired Experience Level:** Intermediate **Departmental Function:** Tourism / Hospitality **Industry:** Food and Beverage **Skills:** * Teamwork * Flexible schedule availability * Leadership *This job posting originates from the Talenteca.com job board:* *https://www.talenteca.com/anuncio?j\_id\=69f290002e00002f00b08c55\&source\=indeed*