Chef

Description

Position Summary: A comprehensive culinary professional responsible for menu design, operational supervision, administrative management of costs and inventories, and leadership of personnel. Key Highlights: 1. Culinary menu design and updating 2. Comprehensive management of kitchen operations and costs 3. Leadership and training of the kitchen team Functions and Responsibilities Operational * Design and update the menu. * Supervise food preparation and presentation. * Ensure compliance with recipes and portioning standards. * Control production and dispatch timing. * Verify quality of ingredients. Administrative * Control and schedule procurement. * Supervise inventories and shrinkage. * Monitor costs and performance (food cost). * Prepare production reports. * Adhere to budgetary targets. Personnel Management * Train and evaluate kitchen staff. * Assign roles and workstations. * Supervise discipline and adherence to standards. * Participate in recruitment of kitchen staff. Regulatory Compliance * Comply with guidelines stipulated in the Federal Labor Law regarding labor matters. * Supervise implementation of Official Mexican Standard NOM\-251\-SSA1\-2009 (Hygiene Practices for Food Processing). Employment Type: Full-time Salary: Starting from $17,500\.00 per month Benefits: * Free beverages * Discounts and preferential pricing * Option for an indefinite-term contract * Dining hall service * Discounted dining hall service Work Location: On-site employment