Executive Chef - Schedule Availability

Job Objective

Plan, organize, direct, and control the integral operation of the kitchen, guaranteeing profitability, quality, food safety, standardization, and operational efficiency through the correct administration of personnel, resources, inventories, and performance indicators.

Requirements:

• Technical degree or bachelor's degree in gastronomy, culinary arts, or related field (desirable).
• Minimum of 1 to 3 years of experience as a personal chef, executive chef, private chef, head chef, or similar positions.
• Knowledge in hygienic food handling
• Experience in inventory control and supply administration
• Experience leading work teams
• Ability for organization, planning, and problem-solving.
• Creativity to develop and innovate menus

Main Responsibilities

• Kitchen KPI's
• Supervise the preparation and presentation of food according to client standards.
• Implement continuous improvement strategies to optimize operation and service satisfaction.
• Control costs, inventories, supply yield, and shrinkage
• Food Cost administration
• Purchase orders and requisitions
• Administration of maximums and minimums
• Supervision of the staff dining room
• Keep the kitchen clean, organized, and in optimal hygiene conditions.
• Expiration control and FIFO method
• Supervise the correct preservation, storage, and rotation of food.
• Training plans
• Supervision of checklists
• Personnel management
• Follow-up on customer comments
• Strategic scheduling

Daily Activities

• Coordinate cleaning and arrangement of the area at start and close.
• Perform opening and closing inventories.
• Replenish supplies according to maximums and minimums.
• Receive supplies from the warehouse.
• Record shrinkage.
• Supervise portioning and labeling.
• Conduct briefing prior to service.
• Communicate 85, 86 products and promotions.
• Supervise preparation and output of dishes with orders.
• Record anomalies in the logbook.
• Deliver orders to management.

Weekly Activities

• Share schedules with management.
• Attendance and tardiness report.
• Staff dining room plan.
• Shrinkage report.
• Coordinate deep cleaning.

Sporadic Activities

• Seasonal proposals.
• Attend management meetings.
• Indicator report.
• Update culinary processes.
• Maintain Food Cost goal.
• Analyze product rotation.
• Menu innovation.
• Evaluate personnel.
• Preventive and corrective maintenance plan.
• Maintenance report.
• Support in strategic initiatives.

Statutory Benefits

Weekly payment Full-time Rest and schedule Rotational Live in the city of Mazatlán.

-Requirements-

Minimum education: Higher education

• Bachelor's degree

3 years of experience Languages: English Age: between 28 and 50 years Knowledge: Gastronomy

Keywords:

cocinero, directivo, mando, gobierno, regencia, executive, managing, ejecutivo