Job Summary: We are seeking a CHEF to manage, coordinate, and operate culinary production, ensuring quality and customer satisfaction, with a focus on cost control and hygienic food handling. Key Responsibilities: 1. Manage and coordinate culinary production 2. Ensure quality and customer satisfaction 3. Control costs and maintain hygienic food handling Job Offer CHEF Location: San Juan del Río, Querétaro Company: GRUPO BAJIO CORPORATIVO ALIMENTARIO INSTITUCIONAL S.A. DE C.V. Posted on March 20, 2026 Valid until April 20, 2026 Net monthly salary $16,000\.00 Apply Folio: 21094101 Description MANAGE, ADMINISTER, COORDINATE, AND OPERATE ACTIVITIES RELATED TO CULINARY PRODUCTION AND DISH PREPARATION, WITH A FOCUS ON QUALITY AND CUSTOMER SATISFACTION, TARGETING THEORETICAL FOOD COSTING; RESPONSIBLE FOR KITCHEN PRODUCTION, HYGIENIC FOOD HANDLING (DISTINCTIVE H), WASTE CONTROL, PORTIONING, AND COSTING; MENU COST PLANNING ACCORDING TO BUDGETS; KNOWLEDGE OF FOOD PREPARATION PROCEDURES. Requirements * Required academic level: Bachelor's degree * Academic status: Graduated * Required field of study (related fields): Gastronomy * Experience: 1 \- 2 years as CHEF * Knowledge(s) and tool(s): + Food handling, hot and cold stations. * Language(s): + None * Skill(s) and competency(ies): + Work quality + Strategic planning + Results orientation + Logical\-mathematical reasoning + Creativity and innovation + Leadership + Teamwork + Commitment * Candidate availability: + No travel required Schedule Functions and activities * CARRY OUT KITCHEN PRODUCTION, WASTE CONTROL, PORTIONING, AND COSTING. The company offers * STATUTORY BENEFITS, GROCERY VOUCHERS, TRANSPORTATION, AND SUBSIDIZED DINING FACILITY. Recruitment process * INTERVIEW \- SCHEDULE APPOINTMENT * Start date of your recruitment process: March 20, 2026 * Recruitment process duration: 1 month