Position Objective Lead and execute the restaurant’s daily kitchen operations, ensuring a consistent French fine dining experience while maintaining culinary quality, menu profitability, and adherence to brand standards. Key Responsibilities * Execute the menu authorized by the Brand Chef, ensuring technical precision, flavor, and presentation. * Lead and coordinate the kitchen brigade (sous chefs, station chefs, cooks). * Supervise mise en place, service timing, and pass control. * Ensure compliance with recipes, portion sizes, and technical specifications. * Control food costs, waste, and inventory levels. * Place orders and receive supplies in accordance with established standards. * Guarantee product quality, freshness, and proper handling. * Comply with and supervise hygiene and food safety regulations (NOM, “H” Certification, internal standards). * Train staff on techniques, standards, and French fine dining service culture. * Coordinate with front-of-house, sommeliers, and management to deliver an integrated guest experience. * Implement operational improvements without compromising brand identity. * Report operational KPIs to the Brand Chef / Management. * Participate in audits, corporate visits, and quality evaluations. Required Profile Academic Qualifications: * Bachelor’s degree in Gastronomy Experience: * Minimum 2 years in professional kitchens. * Proven experience in restaurants We Offer: Base salary Meals Send your updated CV to 5536646973 Employment Type: Full-time Salary: Starting at $30,000.00 MXN per month Benefits: * Staff cafeteria service Work Location: On-site employment