Kitchen Manager

Description

Job Summary: Leads and coordinates kitchen staff, supervises food preparation, manages schedules and orders, maintains sanitary standards, and plans menus to optimize resources and satisfy customers. Key Highlights: 1. Culinary team leadership and kitchen operations coordination. 2. Creativity in menu planning and resource optimization. 3. Commitment to culinary excellence and customer satisfaction. Objective: To prepare and present all types of culinary dishes, adhering to fundamental cooking, hygiene, and food preservation standards; and to assess gastronomic supply and demand, optimizing resources and materials to meet customer goals and expectations. Responsibilities: * Lead kitchen staff and coordinate food orders. * Supervise food preparation and cooking. * Train staff. * Manage kitchen staff shift schedules. * Place orders for food supplies and kitchen equipment as needed. * Train kitchen staff on food preparation tasks and plating techniques. * Prepare weekly and monthly cost reports. * Maintain sanitary and safety standards in the kitchen area. * Plan and organize menus, manage inventory, and optimize resources. Skills: * Leadership. * Teamwork. * Effective communication. * Creativity. * Decision-making. * Problem-solving. * Commitment. * Customer orientation. Requirements: * Minimum 2 years of verifiable work experience as a kitchen manager, restaurant manager, or head chef. * Practical experience in menu planning and ingredient ordering. * Age: 30 to 45 years. * Bachelor's degree in Gastronomy or related field preferred. * Certification from a culinary school or degree in restaurant management is a plus. * Residency in Veracruz preferred. Work Schedule: * Includes public holidays. * Includes weekends. We offer benefits exceeding legal requirements; further details will be provided during the interview. Position Type: Full-time, Indefinite-term Work Location: On-site employment