Description
Position Summary:
Executive Chef responsible for the operation, administration, supervision, and direction of the kitchen, ensuring customer satisfaction and achievement of goals.
Key Highlights:
1. Responsible for kitchen operations and administration
2. Menu creation, recipe standardization, and cost calculation
3. Hygienic food handling and compliance with regulations
***IMPORTANT: FOOD COMPANY; EXPERIENCE IN INDUSTRIAL DINING FACILITIES REQUIRED***
**We’re looking for your talent!**
EXECUTIVE CHEF
\- Responsible for restaurant kitchen operations and administration.
\- Supervise, organize, and direct kitchen operations in alignment with the company’s mission and total customer satisfaction.
\- Administrative planning practices.
\- Budget preparation.
\- Cost and performance analysis and control.
\- Production management.
\- Fundamental principles of process management in food and beverage production.
\- Menu and dish creation; recipe standardization and cost calculation.
\- Human resource administration techniques and management tools.
\- Management indicator handling and goal attainment.
\- National and international cuisine recipes for various service types; technical operational terms related to food and beverages.
\- Ingredients, variety, seasoning, and basic kitchen supplies and inputs.
\- Food preparation techniques, cooking methods, plating, assembly, presentation, and service techniques.
\- Basic nutrition and dietary concepts; main types, structure, and operation of food establishments, as well as service types and dish presentation.
\- Kitchen machinery, equipment, and utensils.
\- Hygiene requirements and appropriate personal appearance standards for the position.
\- Hygienic food handling.
\- NOM-251 or “Distintivo H” certification
Position Type: Full-time
Work Location: On-site employment
**WE OFFER**
Base salary (paid weekly)
Statutory benefits
Uniforms
Salary: $16,000\.00 \- $18,000\.00 per month
Benefits:
* Option for indefinite-term contract
Work Location: On-site employment