Description
Job Summary:
We are seeking a culinary professional with experience in Mexican and international cuisine, brunch techniques, and team leadership.
Key Highlights:
1. Proven experience as a chef or sous chef in continuous-service kitchens.
2. Proficiency in brunch techniques.
3. Team leadership, initiative and proposal capability, inventory management, and cost calculation.
Technical degree or Bachelor's degree in Gastronomy; valid food handling certification. Minimum 3 years of proven experience as a chef or sous chef in continuous-service kitchens; experience in Mexican and international cuisine.
Proficiency in brunch techniques.
Team leadership, initiative and proposal capability, inventory management, and cost calculation.
Salary: $15,000\.00 \- $18,000\.00 per month
Benefits:
* Complimentary uniforms
Workplace: On-site employment