Chef

Description

Job Summary: Oversee food preparation, supervise kitchen staff, ensure dish quality, and maintain kitchen organization. Key Responsibilities: 1. Supervision of kitchen staff and execution of dish production 2. Ensuring dish quality and kitchen organization 3. Compliance with hygiene standards for food safety Oversee food preparation, supervise kitchen staff, ensure dish quality, and maintain kitchen organization. * Supervise kitchen personnel and monitor proper execution of dish production. * Inspect goods delivered from the warehouse to ensure they match inventory records and service requirements. * Comply with hygiene standards (NOM\-251\-SSA1\-2009 and NMX\-F\-605\-NORMEX\-2004\) to obtain the “Distintivo H” certification and ensure food safety. Profile and Experience Education \| Bachelor’s degree in Gastronomy or Culinary Arts. \-\|\- Years of Experience \| Minimum 5 years. Years of Specific Experience in This Field \| 1 to 2 years as Industrial Cafeteria Chef. Experience in Other Areas \| Minimum 1 year in Administration.