Unit Chef

Description

Position Summary: Coordinate and supervise daily kitchen operations, ensuring quality, hygiene, and adherence to the menu in an industrial cafeteria. Key Highlights: 1. Operational leadership in high-volume kitchen 2. Focus on quality, hygiene, and cost control 3. Teamwork and problem solving POSITION PROFILE UNIT CHEF **PUNTO TEMPORAL S.A. DE C.V.** **Jardín Corona Industrial Cafeteria** 1\. General Information **Position:** Unit Chef **Company:** PUNTO TEMPORAL S.A. DE C.V. **Unit:** Jardín Corona Industrial Cafeteria **Location:** Miguel Hidalgo, Ciudad de México **Salary:** **$18,000\.00 net monthly** **Work Schedule:** 6 days per week, 8 hours per day minus meal time 2\. Position Objective Coordinate and supervise daily kitchen operations, ensuring food is prepared with quality, hygiene, good taste, appropriate presentation, portion control, and compliance with the authorized menu. 3\. Main Responsibilities * Coordinate daily food preparation according to the established menu. * Supervise taste, cooking, temperature, presentation, and quality. * Organize kitchen staff and assign tasks. * Ensure production is completed on time for each service. * Verify portion control and prevent shortages. * Supervise cleanliness, order, and hygiene in the kitchen. * Apply good hygiene practices for food handling. * Monitor proper use of supplies, inventory, and FIFO method. * Control losses, waste, and misuse of products. * Supervise proper use of uniforms and personal protective equipment. * Report incidents, shortages, equipment failures, or operational issues. * Directly support production when required by operations. 4\. Key Responsibilities * Food quality. * Menu compliance. * Portion control. * Kitchen hygiene and cleanliness. * Operational team leadership. * Supply and loss control. * Service continuity. * Diner satisfaction. 5\. Required Profile **Education:** Technical degree in gastronomy, food and beverages, or verifiable kitchen experience. **Experience:** Minimum 2 years in kitchens, industrial cafeterias, restaurants, hotels, catering, or high-volume food production. **Knowledge:** * High-volume cooking. * Hygienic food handling. * Portion control. * FIFO. * Basic inventory management. * Staff supervision. * Kitchen cleaning and safety. 6\. Skills * Leadership. * Organization. * Working under pressure. * Sense of urgency. * Clear communication. * Discipline. * Problem solving. * Service-oriented attitude. * Teamwork. * Focus on quality and costs. 7\. Benefits * Monthly salary of **$18,000\.00 net**. * Statutory benefits from day one. * Free cafeteria service. * Complimentary uniform. * Grocery vouchers per internal policy. * Job stability. * Growth opportunities. 8\. Ideal Profile We seek a responsible, punctual, clean, organized Unit Chef with operational leadership skills and proven experience in high-volume kitchens, capable of maintaining quality, hygiene, discipline, cost control, and excellent service to diners. Employment Type: Indefinite-term, Project-based or fixed-term, Probationary period Salary: $16,000\.00 \- $18,000\.00 per month Benefits: * Cafeteria service * Free uniforms * Grocery vouchers Work Location: On-site employment