Responsible for the preparation and assembly of cold kitchen seafood dishes, ensuring freshness, hygiene, and adherence to recipes. Performs mise en place, properly stores food, and manages supplies for daily service. Shift \| Full time Monday to Sunday with a weekday day off **We offer:** * Weekly salary: $2,500 starting, increasing to $3,000 after one month based on performance * Semi-annual bonus * Statutory benefits * Tip sharing **Schedule:** 10:30 a.m. to 6:30 p.m. **Requirements and skills:** * More than 1 year of experience in SEAFOOD restaurants * TSU in Gastronomy * NOM\-251\-SSA1\-2009 certification * FIFO method (first in, first out) * Thawing techniques * Food combination techniques * Inventory management * Cutting and preparing raw fish and seafood * Marinating and acidification techniques (lemon, etc.) * Preparation of dressings, sauces, emulsions, and toppings for cold dishes * Food safety standards and hygienic handling of raw seafood products **Responsibilities:** * Carry out necessary production for service (before and during shift) * Maintain proper food storage (dry, refrigerated, frozen) before, during, and after shift * Prepare mise en place for fresh seafood (cleaning, portioning, cutting) for cold kitchen * Report to head chef all requirements for the next day's shift (after shift), including submitting supply requests for the following day * Prepare and assemble cold kitchen seafood dishes (such as ceviches, aguachiles, cocktails, tostadas, among others) according to established recipes * Maintain strict controls over freshness, temperature, and expiration dates of seafood products Apply today and start your journey with us! Contact us via WhatsApp at **33 3957 0250** Job type: Full-time, Indefinite duration Salary: $2,800\.00 \- $3,000\.00 per week Work location: On-site