**POSITION OBJECTIVE** Prepare menu dishes strictly following the standardized recipe book, ensuring quality, flavor, presentation, and on-time delivery. Be a role model in culinary best practices, discipline, and cleanliness, promoting an organized and efficient kitchen. **KEY FUNCTIONS AND RESPONSIBILITIES** * Prepare assigned dishes according to the standardized recipe book. * Verify the condition, quality, and quantity of ingredients for service. * Supervise and maintain a clean, organized, and functional workstation at all times. * Ensure complete cleanliness of the work area before, during, and after service. * Meet defined delivery times for appetizers, main courses, and desserts. * Assemble dishes precisely with careful presentation. * Perform production tasks such as mise en place, stocks, side dishes, and base sauces. * Report deviations in supplies, equipment, or operational conditions. * Assist in the operational training of the Cook B assigned to their station. * Comply with current food hygiene and safety regulations. * Participate in internal training sessions, feedback meetings, or operational drills. **EDUCATION & KNOWLEDGE AREAS** * **Gender:** No preference * **Age:** 25 to 55 years * **Education:** No preference * **Required experience:** Minimum 2 years as a cook in formal restaurants, EXPERIENCE IN YUCATECAN CUISINE**.** * **Statutory benefits,** IMSS, INFONAVIT * Employee dining room * Hiring bonus * Daily tips Job type: Full-time Salary: $12,000.00 per month Benefits: * Salary increases * Flexible schedules * Free uniforms Work location: On-site position