EXECUTIVE CHEF

Description

Job Summary: Responsible for operations, administration, menu development, and recipe standardization, ensuring customer satisfaction in a food company. Key Highlights: 1. Comprehensive kitchen and staff management. 2. Menu development and recipe standardization. 3. Cost control and achievement of targets. IMPORTANT FOOD COMPANY **We’re looking for talent!** EXECUTIVE CHEF \- Responsible for restaurant kitchen operations and administration. \- Supervise, organize, and direct kitchen operations in alignment with the company’s mission and total customer satisfaction. \- Administrative planning practices. \- Budget preparation. \- Analysis and control of costs and results. \- Production management; \- Basic principles of process management in food and beverage production. \- Menu and dish creation, recipe standardization, and costing. \- Human resource management techniques and management tools. \- Management indicator tracking and target achievement. \- National and international cuisine recipes for various service types; technical operational terms related to food and beverages; \- Ingredients, variety, seasoning, and basic kitchen supplies and inputs. \- Preparation techniques, cooking methods, plating, assembly, and presentation of dishes; service techniques. \- Basic nutrition and dietary concepts; main types, structure, and operation of food establishments, as well as service types and dish presentation. \- Kitchen machinery, equipment, and utensils. \- Hygiene requirements and appropriate personal appearance for the role. \- Hygienic food handling. \- NOM-251 or Distintivo H Position Type: Full-time Work Location: On-site employment Salary: $13,500\.00 \- $16,000\.00 per month Work Location: On-site employment