**Responsibilities** * **Food Preparation** * Prepare dishes in accordance with established menus and the hotel’s quality standards. * Prepare ingredients (washing, disinfecting, cutting, marinating, portioning). * **Hygienic Food Handling** * Comply with food hygiene and safety regulations (NOM-251-SSA1 and Distintivo H). * Maintain cleanliness and disinfection of work areas, equipment, and utensils. * **Inventory Control** * Verify product quality and freshness. * Assist with inventory control, product rotation (FIFO), and waste management. * **Kitchen Organization** * Keep one’s workstation clean, orderly, and functional. * Assist with setup and breakdown of service stations (buffets, banquets). * **Recipe and Standard Compliance** * Follow recipes and technical specifications. * Adhere to portion sizes, cooking times, and dish presentation standards. * **Event Support** * Participate in the preparation of banquets, special events, and peak seasons. * **Teamwork** * Coordinate with kitchen assistants, servers, and other cooks. * Receive instructions from the Chef. * **Workplace Safety** * Wear personal protective equipment. * Report equipment malfunctions or safety hazards. * **Ongoing Training** * Participate in training courses on hygiene, food handling, and continuous improvement. Employment Type: Full-time Salary: $9,780.00 – $10,000.00 per month Benefits: * Staff cafeteria service Work Location: On-site