Operational Chef

Description

Job Summary: We are seeking an Operational Chef to supervise and coordinate kitchen operations, prepare dishes, manage inventory, and ensure food hygiene for beneficiaries. Key Responsibilities: 1. Leadership in kitchen operations and staff supervision. 2. Compliance with hygiene and food safety regulations (NOM-251-SSA1-2009). 3. Menu development and control of supplies for beneficiary meals. Fundación Fraternidad sin Fronteras I.A.P. invites you to join its team as an Operational Chef with the following responsibilities: **ESSENTIAL JOB FUNCTIONS:** 1\. Responsible for the kitchen area; supervise and coordinate kitchen staff activities. 2\. Knowledge of the Mexican Official Standard NOM\-251\-SSA1\-2009, Hygiene Practices for Food, Beverage, or Dietary Supplement Processing. 3\. Prepare ingredients for various dishes according to process specifications—breakfast, lunch, afternoon snack, and dinner—which may include disinfecting, cutting, and cooking each ingredient. 4\. Motivate and develop the team while maintaining a harmonious work environment. 5\. Keep the kitchen area clean and orderly, ensuring dishes and utensils are stored in appropriate locations. 6\. Maintain accurate and up-to-date inventory records of raw materials and kitchen utensils. 7\. Verify proper food storage and discard expired food items. 8\. Prepare a monthly list of required supplies to ensure adequate nutrition for beneficiaries. 9\. Compare missing supplies biweekly to meet monthly nutritional requirements. 10\. Collaborate with the Nutritionist to develop monthly menus. 11\. Conduct meal service processes with foundation beneficiaries. 12\. Comply with foundation policies and regulatory guidelines on industrial safety, health, and hygiene. 13\. Disinfect, wash, cut, and prepare ingredients (potatoes, chayotes, carrots, etc.) and cook vegetables using the selected method. 14\. Prepare donated fruit on the same day or the next day, separating fruits unfit for consumption before the afternoon snack. 15\. Prepare sufficient breakfast, lunch, and dinner for all beneficiaries. 16\. Daily inspection of the food storeroom to ensure it remains orderly and maintained as such. 17\. Do not leave pitchers or utensils containing food or beverages at the end of the shift. 18\. Always rotate donated food items. 19\. Organize food and donations upon receipt. 20\. Clean refrigerators at least once per month. 21\. Refrigerators must remain closed at the end of each shift. 22\. Ensure food does not become contaminated by water dripping from refrigerators. 23\. Process donated fruits (mangoes, cucumbers, grapes, etc.) immediately upon arrival. 24\. Clean the kitchen and maintain order; this maintenance task is essential to guarantee space hygiene and pass routine sanitary inspections. **A. JOB KNOWLEDGE:** Understanding of various food processing methods. Food storage techniques. Hygiene regulations regarding safe food handling. Cleanliness and order during food processing. Cleanliness and order during food storage. **B. JOB COMPETENCIES** 1\. Service-oriented attitude 2\. Teamwork 3\. Stress tolerance 4\. Customer service competence 5\. Willingness Salary: $14,000.00 per month Education: * Completed high school (Desirable) Experience: * Industrial cafeteria: 1 year (Mandatory) License/Certification: * Food handling certification (Mandatory) Workplace: On-site employment