Mexican chef ( Expat )
Core
Assist the Sous Chef in operating all kitchen units, ensuring cost, quality, hygiene, and customer satisfaction for food produced or purchased by the facility.
Role type
Senior IC Mexican chef (kitchen operations)
Builds
Breakfast, lunch, and dinner menus for hotel guests
Domain
Hospitality / Hotel culinary operations
Required skills
Mexican cuisine expertise, kitchen unit management, cost control, food safety compliance, staff training and scheduling, inventory management, recipe standardization, waste reduction, quality management systems
Preferred skills
Knowledge of local or international cuisine, business development, environmental sustainability practices
Technologies
Food safety management systems, inventory ordering systems
Responsibilities
Assist Sous Chef in full kitchen operations, control food quality and presentation for all meals, manage inventory and purchasing, train kitchen personnel, enforce hygiene and safety standards, plan food production, monitor staff performance, implement waste reduction and sustainability measures
Seniority
Senior, hands-on IC