Executive Chef

Description

Job Summary: Plan, coordinate, and supervise the overall kitchen operation, ensuring food quality, efficiency, compliance with regulations, and personnel management. Key Responsibilities: 1. Comprehensive kitchen management, from menu design to quality control. 2. Coordination and training of kitchen teams. 3. Inventory control, procurement, and supplier management. Requirements: · Flexible working hours · Graduate in Gastronomy or related field · Proficiency in Excel and Canva · Willingness to travel · Local resident of Puerto Peñasco Job Objective: Plan, coordinate, and supervise the overall kitchen operation, ensuring food quality, operational efficiency and cost control, compliance with hygiene standards, and proper personnel management, aligned with company standards. Key Duties: Design menus, standard recipes, and portion sizes; supervise food preparation and presentation; control inventory, procurement, and storage of supplies; negotiate with suppliers (when necessary); monitor costs and raw material yield; implement food quality controls; coordinate staff schedules, roles, and performance; continuously train the team; manage operational incidents within the kitchen; coordinate with other departments (procurement, GOO). Salary: $20,000\.00 \- $33,000\.00 per month Work Location: On-site employment