Executive Chef

Description

Position Summary: Responsible for menu creation, planning, and renewal; kitchen staff supervision; and ensuring culinary quality. Key Highlights: 1. Leadership in planning and directing food preparation 2. Menu management and ensuring quality standards 3. Supervision and feedback to kitchen staff Create, plan, and renew menus to maintain member interest without compromising the cost-to-price ratio of each dish, in coordination with the Food and Beverage Manager. * Monitor cooks’ and other kitchen staff’s activities. Delegate tasks to the rest of the team. * Evaluate staff performance and provide appropriate feedback. * **Plan and direct food preparation in the kitchen.** * Place necessary orders for ingredient replenishment. * Conduct inventories as determined by the Food and Beverage Management. * Menu planning and creation * Maintain order and discipline in the kitchen area. * Ingredient and supply management * Ensure all dishes are prepared and served according to quality and food safety standards. * Guide cooks and kitchen assistants. **Minimum verifiable experience of 5 years** Excellent culinary skills, leadership, communication, and time management. GENDER: NO PREFERENCE AGE: 30 to 45 years old Completed Bachelor’s degree in Gastronomy or related field. ***DISTINCTIVE H*** Job Type: Full-time, Indefinite-term Salary: Starting at $23,000.00 MXN per month Benefits: * Transportation assistance or service * Grocery vouchers Application Question(s): * DO YOU RESIDE IN HUIXQUILUCAN OR NAUCALPAN? Education: * Completed Bachelor’s degree (Mandatory) Experience: * DISTINCTIVE H: 3 years (Desirable) * Staff supervision: 3 years (Mandatory) * CHEF IN CHARGE: 5 years (Mandatory) License/Certification: * BACHELOR’S DEGREE IN GASTRONOMY (Mandatory) Work Location: On-site employment