Position Summary: We are seeking an Executive Dining Hall Chef with leadership skills and a passion for excellence to ensure operational efficiency, food quality, cost control, and compliance with standards. Key Highlights: 1. Leadership and results-oriented approach in executive dining hall operations 2. Comprehensive management of kitchen staff and control of costs/waste 3. Development of balanced menus and assurance of food hygiene At Elegant Catering, a company specializing in high-quality executive dining halls and corporate services, we are looking for an **Executive Dining Hall Chef** with leadership, a results-oriented mindset, and passion for operational excellence. **Position Objective** Ensure the proper operation of the executive dining hall, guaranteeing food quality, cost control, team leadership, and compliance with service and food safety standards. **Responsibilities** * Supervise food preparation and presentation according to established standards. * Manage kitchen staff (roles, discipline, and productivity). * Control costs, waste, and inventory. * Ensure compliance with hygiene and food safety regulations. * Develop balanced and appealing menus suitable for a corporate environment. * Monitor operational KPIs and report to management. * Maintain order, cleanliness, and operational discipline in the kitchen. **Requirements** * Minimum 3 years’ experience as a Chef in industrial or executive dining halls. * Experience managing operational staff. * Knowledge of cost control and inventory management. * Focus on quality and service standards. * Leadership, discipline, and results orientation. * Flexible working hours. * Familiarity with NOM-251. * Planning and production of supplies. * Inventory management. * Leadership. **We Offer** * Net salary of $16,000.00 * Complimentary dining hall service * Monday to Friday, 7:00 am to 6:00 pm * Half-day Saturdays Employment type: Full-time Salary: $8,543.60 per month Benefits: * Dining hall service Application Questions: * What controls do you implement to ensure hygiene and food safety? * How far are you from the workplace? * Have you worked in industrial/executive dining halls? (Please list locations and duration of employment at each.) * What waste percentage do you consider acceptable in a healthy operation? Workplace: On-site employment