Create, plan, and renew menus to maintain members’ interest without neglecting the cost-to-price ratio of each dish, in coordination with the Food and Beverage Manager. * Monitor cooks’ and other kitchen staff’s activities. Delegate tasks to the rest of the team. * Evaluate staff performance and provide appropriate feedback. * **Plan and oversee food preparation in the kitchen.** * Place relevant orders for restocking supplies. * Conduct inventories as determined by the Food and Beverage Management. * Menu planning and creation. * Maintain order and discipline in the kitchen area. * Ingredient and supply management. * Ensure all dishes are prepared and served according to quality and food safety standards. * Guide cooks and kitchen assistants. **Minimum 5 years of verifiable experience** Excellent culinary, leadership, communication, and time-management skills. GENDER: NO PREFERENCE AGE: 30 to 45 years old Completed Bachelor’s degree in Gastronomy or related field. ***DISTINCTIVE H*** Job Type: Full-time, Indefinite term Salary: Starting at $20,000.00 per month Benefits: * Grocery vouchers Application Question(s): * DO YOU RESIDE IN HUIXQUILUCAN OR NAUCALPAN? Education: * Completed Bachelor’s degree (Mandatory) Experience: * DISTINCTIVE H: 3 years (Desirable) * Staff supervision: 3 years (Mandatory) * EXECUTIVE CHEF: 5 years (Mandatory) License/Certification: * BACHELOR’S DEGREE IN GASTRONOMY (Mandatory) Work Location: On-site employment