Operational Chef - Prior experience required

Description

Job Summary: A prominent food industry company is seeking a Kitchen Supervisor for an industrial cafeteria, responsible for supervision, quality control, staff training, and service coordination, with a focus on menu development and management. Key Highlights: 1. Comprehensive supervision of kitchen and staff 2. Quality management and regulatory compliance 3. Menu development with gastronomic value Prominent Food Industry Company Seeks Kitchen Supervisor for outsourced industrial cafeteria. Key Responsibilities: Kitchen supervision. Staff supervision. Kitchen cleanliness inspection. Quality control. Regulatory compliance. Staff training. Service coordination. Problem resolution. Performance evaluation. Experience: Serving 200–300 diners. Develops menus considering the quality and quantity of ingredients served per dish. Considers both 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 dish finishing (cooking degree, seasoning, temperature, etc.) and presentation. 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 WORK 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 via SAT) *MANDATORY* • Social Security number (updated) • Certificate of most recent completed academic degree: (Bachelor’s Degree in Gastronomy and Professional License required) • *Bank account number printed on bank statement or debit/nominal account statement* (if unavailable, 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