Position Summary: CODISEL seeks a Chef to manage and operate business centers, ensuring quality, customer satisfaction, and proper use of resources. Key Highlights: 1. Culinary leadership and food operations management. 2. Menu design and cost control in national and international cuisine. 3. Personnel management and food quality assurance. **CODISEL seeks Chef at Oma Bonita - Tuxtla Gutiérrez, Chiapas** ----------------------------------------------------------------- **Position Objective** ----------------------- **Position Objective** ----------------------- Manage business center and/or cafeteria operations to ensure quality in each process and full customer satisfaction. Appropriately manage the economic, material, and human resources available to the business unit. **Education Level** --------------------- Bachelor’s degree in Tourism / Gastronomy / Administration / Food Engineering or related field. **Experience** --------------- Minimum 2 years of experience in culinary leadership roles, preferably in restaurants, industrial cafeterias, or high-volume food service operations. **Training (job-specific knowledge)** ---------------------------------------------------- * Menu planning and design. * Food cost and yield control. * Advanced techniques in national and international cuisine. * Hygienic food handling (NOM-251 and HACCP standards). * Kitchen personnel administration. * Inventory and budget control. * Basic nutrition knowledge and special diets. * Use of kitchen or inventory management software (optional). **Main Responsibilities** --------------------------------- * Lead and supervise kitchen staff in food preparation, cooking, and presentation. * Design and update menus based on seasonality, costs, and customer preferences. * Enforce hygiene, safety, and food quality standards. * Coordinate procurement of supplies and maintain constant communication with purchasing and warehouse departments. * Control production costs and optimize raw material usage. * Evaluate kitchen staff performance and coordinate training. * Supervise maintenance of kitchen equipment and facilities. * Ensure customer satisfaction through food quality and presentation. * Implement standardized operating procedures (recipes, portion sizes, timing, cleaning). **Previous Knowledge** ------------------------- * National and international cuisine. * Inventory and budget control. * Food hygiene and safety regulations. * Leadership and personnel management. * Operational planning and logistics. * In food service and/or industrial cafeterias. * Conflict management. * Personnel supervision. **Attitudes** ------------- * Leadership and teamwork. * Culinary creativity and innovation. * Responsibility and commitment to quality. * Organizational ability and decision-making capacity. * Customer focus and service orientation. * Proactive attitude and continuous improvement mindset. **Requirements:** --------------- Willingness to travel. Degree and professional license not mandatory. Definitive. * In food service and/or industrial cafeterias. * Conflict management. * Personnel supervision. * In waste control. **Desired Education Level:** Higher education – incomplete. **Desired Experience Level:** Mid-level. **Departmental Function:** Manufacturing / Operations. **Industry:** Food Production. **Skills:** * ORGANIZED * TEAMWORK * STRESS TOLERANCE *This vacancy comes from the Talenteca.com job board:* *https://www.talenteca.com/anuncio?j_id=69a751853b000038003f6493&source=indeed