Executive Chef

Description

Position Summary: Executive chef with experience in high-volume commissaries to design, innovate, and control menus and costs while leading teams. Key Highlights: 1. Leadership in menu design and updating using advanced culinary techniques 2. Strategic management of costs, inventory, and product profitability 3. Recipe development and standardization with quality control **Commissary Executive Chef** Description: * Bachelor's degree in Gastronomy, Culinary Arts, Commissary Management, or related field. * Minimum 3 years of verifiable experience in similar positions (executive chef, corporate chef, or kitchen manager) within high-volume commissaries or food service companies. * Proficiency in Mexican and international cooking techniques. * Advanced proficiency in inventory and cost management software. * Design, innovate, and update menus. * Create and document technical preparation sheets, portion controls, unit costs, and standardized operating procedures. * Control raw material costs, shrinkage, and waste. Conduct cost-vs.-sales analysis to ensure the profitability of each product. * Verifiable experience managing teams of more than 10 people. * Experience in cost management, inventory control, and development of standardized recipes. Location: Otay Ciudad Industrial 664 560 8713 (Human Resources) rhcateringpellegrinos@gmail.com Position Type: Full-time Schedule: Monday to Friday Days Off: Saturday and Sunday Benefits: Statutory benefits Staff meals * Preferred: driver's license (standard and automatic) * Personal vehicle Phone: 664 560 8713 Email: rhcateringpellegrinos@gmail.com Position Type: Indefinite-term contract Salary: $4,500.00 - $5,000.00 per week Workplace: On-site employment