EXECUTIVE CHEF

Description

Job Summary: We are seeking a responsible Executive Chef to lead kitchen operations, ensure culinary quality, and manage staff in an industrial cafeteria. Key Highlights: 1. Monday to Friday work schedule with weekends off. 2. Free cafeteria provided by the company. 3. Opportunity to apply advanced culinary techniques and inventory control. **MANJAR GRUPO GASTRONOMICO S.A. DE C.V.** **SEEKING EXECUTIVE CHEF** **Requirements and Responsibilities:** * **Must be of legal age** * **Responsible and honest** * **Bachelor’s degree in Gastronomy** * **Distinctive knowledge of HACCP** * **Adherence to the PEPS inventory system** * **Supervision of kitchen staff** * **Mastery of culinary techniques** * **Knowledge of food and beverages** * **General inventory control and monitoring** * **Handling of weights and raw material counts** * **Preparation of procurement lists for supplies** * **Experience in industrial cafeteria cooking** * **Food preparation based on recipes and measurements** * **Maintenance of quality and hygiene standards within the kitchen** * **Packaged dish plating and presentation oversight** * **Support in other cafeterias as required** **We Offer** * **Statutory benefits, insurance, vacation, and year-end bonus** * **Weekly payment every Friday via Banorte payroll** * **Monday to Friday work schedule; Saturday and Sunday off** * **Working hours: 6:30 AM to 2:30 PM** * **Free cafeteria provided by the company** **Contact us or send a WhatsApp message to 8116860388** Employment Type: Full-time Salary: $3,500\.00 \- $4,000\.00 per week Education: * Completed Bachelor’s degree (Preferred) Experience: * Culinary: 1 year (Preferred) Work Location: On-site employment