Position Summary: We are seeking an Executive Chef with experience in menu design and updating, cost control, and team management in high-volume restaurants or hotels. Key Highlights: 1. Menu design, innovation, and updating. 2. Raw material cost control and profitability assurance. 3. Team management in high-volume environments. Executive Chef. Responsibilities: * Design, innovate, and update menus. * Create and document technical preparation sheets, portion controls, unit costs, and standardized operating procedures. * Control raw material costs, shrinkage, and waste. Conduct cost-vs.-sales analysis to ensure the profitability of each product. 3\. Requirements * Bachelor's degree in Gastronomy, Culinary Arts, Restaurant Management, or related field. * Minimum 5 years of verifiable experience in similar positions (Executive Chef, Corporate Chef, or Kitchen Manager) in high-volume restaurants, 4- or 5-star hotels, or food service companies. * Verifiable experience managing teams of more than 10 people. * Experience in cost management, inventory control, and development of standardized recipes. * Proficiency in Mexican and international cooking techniques. * Advanced proficiency in inventory and cost management software. Job Type: Full\-time Pay: $20,000\.00 \- $25,000\.00 per month Application Question(s): * What is your salary expectation? * Do you live in Tijuana? Experience: * Executive Chef: 5 years (Preferred) * Cost Management: 5 years (Preferred) * Menu Design: 5 years (Preferred) Work Location: In person