Sub Chef - Events

Description

Job Summary: Zitrone is seeking a Sub Chef for events, responsible for supervising mass production, managing inventories, ensuring hygiene standards, and leading daily operations in industrial dining facilities. Key Highlights: 1. Coordination of mass production and recipe standardization 2. Inventory management and quality control (H Distinction) 3. Kitchen staff leadership and on-time delivery compliance Zitrone – Leader in industrial dining facilities – is currently seeking a SUB CHEF for events. Supervises mass food production, manages inventories, ensures compliance with strict hygiene standards, leads daily operations, controls costs, and standardizes recipes for high-volume output. Main Responsibilities Production: Coordinate mise en place and large-scale menu preparation. Quality Control: Ensure compliance with food hygiene and handling regulations (e.g., H Distinction). Inventory Management: Implement the FIFO (First In, First Out) system and manage warehouses. Leadership: Assign tasks, supervise kitchen staff, and ensure on-time delivery. Typical Requirements: Degree in Gastronomy and at least 1–2 years of verifiable experience in industrial dining facilities. Location: Lomas Verdes (FORD GTBC) Monday to Friday, 7:00 AM to 5:00 PM Salary: $12,850 MXN base pay plus $1,150 MXN in vouchers . -Requirements- Minimum Education: Upper secondary education – General High School Diploma 2 years of experience Keywords: cook, events