Chef

Description

Position Summary: CODISEL is seeking a Chef to manage business center operations, ensuring process quality and customer satisfaction while managing financial, material, and human resources. Key Highlights: 1. Culinary leadership experience in menu design and cost control. 2. Focus on hygiene, food quality, and resource optimization. 3. Staff development and continuous improvement in kitchen operations. **CODISEL is seeking a Chef in Oma Bonita \- Tuxtla Gutiérrez, Chiapas** ----------------------------------------------------------------- **Position Objective** ----------------------- **Position objective** ----------------------- Manage operations of business centers and/or cafeterias to ensure quality in every process and full satisfaction of all customers. Appropriately operate the financial, material, and human resources available to the business unit. **Education Level** --------------------- Bachelor's degree in Tourism / Gastronomy / Administration / Food Engineering or related field. **Experience** --------------- Minimum 2 years of experience in culinary leadership roles, preferably in restaurants, industrial cafeterias, or high-volume food service operations. **Training (job-specific knowledge)** ---------------------------------------------------- * Menu planning and design. * Cost control and food yield management. * Advanced national and international cooking techniques. * Hygienic food handling (NOM\-251 and HACCP standards). * Kitchen staff administration. * Inventory and budget control. * Basic nutrition knowledge and special diets. * Use of kitchen or inventory management software (optional). **Main Responsibilities** --------------------------------- * Lead and supervise kitchen staff in food preparation, cooking, and presentation. * Design and update menus based on seasonality, costs, and customer preferences. * Maintain hygiene, safety, and food quality standards. * Coordinate procurement of supplies and maintain constant communication with purchasing and warehouse departments. * Control production costs and optimize raw material usage. * Evaluate kitchen staff performance and coordinate training. * Supervise maintenance of kitchen equipment and facilities. * Ensure customer satisfaction through food quality and presentation. * Implement standardized operating procedures (recipes, portion sizes, timing, cleaning). **Previous Knowledge** ------------------------- * National and international cuisine. * Inventory and budget control. * Food hygiene and safety regulations. * Leadership and personnel management. * Operational planning and logistics. * In food service and/or industrial cafeterias. * Conflict management. * Personnel supervision. **Attitudes** ------------- * Leadership and teamwork. * Culinary creativity and innovation. * Responsibility and commitment to quality. * Organizational ability and decision-making skills. * Customer focus and service orientation. * Proactive attitude and commitment to continuous improvement. **Requirements:** --------------- Willingness to travel. Degree and professional license not mandatory. Resolutivo. * In food service and/or industrial cafeterias. * Conflict management. * Personnel supervision. * In waste management. **Desired Education Level:** Higher education \- incomplete. **Desired Experience Level:** Mid-level. **Departmental Function:** Manufacturing / Operations. **Industry:** Food Production. **Skills:** * ORGANIZED * TEAMWORK * STRESS TOLERANCE *This vacancy originates from the Talenteca.com job board:* *https://www.talenteca.com/anuncio?j\_id\=69a751853b000038003f6493\&source\=indeed*