Executive Banquet Chef

Description

Job Summary: We are seeking an Executive Chef with strong culinary vision and leadership skills to direct and supervise gastronomic operations, ensuring quality standards, hygiene, and customer satisfaction. Key Highlights: 1. Culinary leadership and gastronomic vision 2. Opportunity for professional growth 3. Professional environment and continuous training **Executive Chef – Sinaloa Industrial Cafeterias (Mazatlán, Sinaloa)** **Job Description:** At *Sinaloa Industrial Cafeterias*, we seek a highly qualified Executive Chef with culinary vision, solid leadership, and proven experience in kitchen operations. The role entails directing, organizing, and supervising all gastronomic activities of the establishment, ensuring quality, hygiene, cost control, and customer satisfaction. **Key Responsibilities:** * Plan, design, and update menus according to seasonality, costs, and gastronomic trends. * Supervise food preparation, presentation, and quality. * Coordinate, lead, and motivate all kitchen staff, ensuring an efficient and disciplined work environment. * Manage inventory, food costs, proper use of supplies, and waste reduction. * Ensure compliance with hygiene standards, food safety regulations, and the Distintivo H certification (or equivalent). * Coordinate procurement and receipt of raw materials, ensuring freshness and quality. * Supervise maintenance and proper use of kitchen equipment, utensils, and facilities. * Manage operations during special events, high-volume periods, or specialized services. * Collaborate with Administration and Management to implement operational improvements and monitor key performance indicators. **Requirements:** * Education: Bachelor’s degree or technical diploma in Gastronomy, Culinary Arts, or related field. * Experience: Minimum 5 years in kitchen leadership roles (e.g., Executive Chef, Chef de Partie, Sous Chef, or similar). **Knowledge:** * Cost control and recipe costing. * National and international cuisine. * Kitchen equipment management and production planning. * Distintivo H or similar certifications. **Skills:** * Strong, positive leadership. * Organizational ability and decision-making capacity. * Culinary creativity. * Excellent communication and personnel management skills. * Ability to work under pressure and results-oriented mindset. **We Offer:** * Salary: $5,000 weekly plus commission * Statutory and additional benefits. * Professional environment and opportunity for growth. * Continuous training. * Job stability. Employment Type: Full-time, indefinite term Salary: Starting at $5,000.00 per week Work Location: On-site employment