Operational Chef - Prior Experience Required

Description

Job Summary: A major food industry company is seeking a Kitchen Supervisor for an outsourced industrial cafeteria, responsible for supervision, quality control, coordination, and training. Key Highlights: 1. Comprehensive supervision of kitchen and staff 2. Quality management and regulatory compliance 3. Service coordination and problem resolution Major Food Industry Company Seeks a Kitchen Supervisor for an outsourced industrial cafeteria. Responsibilities: Kitchen supervision. Staff supervision. Kitchen cleanliness inspection. Quality control. Regulatory compliance. Staff training. Service-time coordination. Problem resolution. Performance evaluation. Experience: 200–300 diners. Develops menus considering food quality and portion sizes served per dish. Considers gastronomic value and menu cost to align with the establishment’s category. Plans kitchen staff tasks and supervises their work. Trains kitchen staff on techniques and procedures required for food preparation and preservation. Can prepare and cook certain dishes as needed. Supervises final dish presentation (cooking degree, seasoning, temperature, etc.). Organizes logistics for dish delivery to and from the dining area. Teaches occupational safety and hygiene regulations and ensures compliance. WE OFFER Biweekly payments Statutory benefits Cafeteria Uniform Job stability SCHEDULE: Monday to Friday 08:00–18:00 *Basic documentation required (copies):* • Birth certificate. • CV (Curriculum Vitae) • Proof of address. • INE (National Electoral Institute ID). • CURP (Unique Population Registry Code). • Taxpayer Identification Number certificate (RFC updated by SAT) *MANDATORY* • Social security number (up-to-date) • Certificate of most recent completed academic degree: (Title and Professional License as Bachelor in Gastronomy mandatory) • *Bank account number on official bank letterhead or bank statement (debit or payroll account)* (If not available, we will support you in obtaining either). -Requirements- Minimum education: Higher education – Bachelor’s degree 2 years of experience Age: 25–45 years Knowledge: Food preparation Keywords: cook, operative, operational