Description
**Job Description:**
Prepare and cook dishes according to established recipes and standards, ensuring efficiency on the service line, compliance with hygiene regulations, and complete customer satisfaction.
**Key Responsibilities**
● **Food Preparation:** Perform mise en place and production tasks to execute recipes.
● **Recipe Execution:** Cook menu items following technical recipes, adhering to cooking times, temperatures, and plating standards.
● **Inventory and Procurement Management:** Monitor ingredient stock levels, report shortages, and ensure proper product rotation.
● **Cleaning and Hygiene:** Maintain immaculate workstations, utensils, and kitchen equipment, strictly complying with food safety and sanitation regulations. ● **Teamwork:** Collaborate with the Executive Chef and other staff to ensure an efficient workflow.
● **Safety:** Operate kitchen equipment (ovens, stoves, fryers, knives) with caution, following industrial safety protocols.
**Candidate Profile (Requirements)**
● **Education:** Technical studies in Gastronomy or Culinary Arts, or equivalent verifiable experience.
● **Experience:** Minimum of 2–3 years in similar positions within the restaurant industry.
● **Technical Knowledge:** Proficiency in cutting techniques, cooking methods (boiling, braising, roasting, etc.), and cost control.
● **Skills:** \* Strong organizational and time-management abilities. ○ Physical stamina to stand for extended periods and work under pressure. ○ Attention to detail and strong memory capacity. ○ Ability to follow precise instructions.
● **Attitude:** Discipline, punctuality, service-oriented mindset, and ability to work effectively in a team.
Salary: $8,500\.00 \- $9,500\.00 per month
Workplace: On-site employment
Full-time
Onsite
Mexico City,Mexico City
