EXECUTIVE CHEF

Description

Position Summary: Restaurant seeks an Executive Chef with experience in culinary arts, leadership, and a strong focus on quality to coordinate operations, supervise dishes, and train the team. Key Highlights: 1. Coordinate daily kitchen operations and supervise dish quality. 2. Lead and train the kitchen team, proposing menu improvements. 3. Comprehensive kitchen management, including inventory control and hygiene standards. **Restaurant located in Salamanca, Gto., is seeking an Executive Chef to join its team.** We are looking for a candidate with culinary experience, personnel leadership skills, excellent palate, organizational ability, and a strong focus on service quality. **Main Responsibilities:** * Coordinate daily kitchen operations. * Supervise food preparation, presentation, and dish quality. * Organize staff and assign tasks. * Manage inventory, supplies, waste, and portion control. * Supervise cleanliness, order, and hygiene in the kitchen. * Train the kitchen team and operational support staff. * Propose improvements to the menu, dishes, and gastronomic events. **Requirements:** * Minimum 3 years of experience in restaurant, hotel, cafeteria, or banquet kitchens. * Leadership and personnel management skills. * Knowledge of Mexican cuisine and excellent palate. * Experience with grilling, cooking techniques, and meat cuts. * Inventory, waste, and supply control experience. * Availability to work weekends, holidays, and special events. * Own transportation or convenient access to transportation is preferred. **We Offer:** Monthly gross salary of **$18,000 to $22,000**, subject to experience, performance, and achievement of key indicators. **Work Location:** Salamanca, Gto. **To apply, send your CV via WhatsApp to 456 217 6114\.** **VRYC for Companies** Recruitment and Selection Salary: $18,000.00 \- $22,000.00 per month Work Location: On-site employment