Executive Chef Head Chef

Direct, supervise, and administer the integral operation of the kitchen, guaranteeing food quality, cost control, recipe standardization, and correct staff management, contributing to profitability and customer satisfaction. Main responsibilities Supervise the daily operation of the kitchen and ensure compliance with quality standards. Coordinate, train, and lead the kitchen team. Control food costs, waste, and inventories. Verify correct compliance with recipes, weights, and presentations. Implement strategies to improve food cost and profitability. Place orders and control the reception of supplies. Guarantee compliance with hygiene and food safety regulations. Develop and update recipes, menus, and operational processes. Supervise the cleanliness, organization, and maintenance of kitchen areas. Resolve operational incidents and ensure adequate service times. Requirements Minimum experience of 3 years in positions of Executive Chef, Head Chef, or Kitchen Manager. Solid knowledge in costs, inventories, and food and beverage administration. Leadership and team management skills. Knowledge of hygiene and food safety regulations. Organizational, planning, and decision-making abilities. Availability of schedule. Desired profile Leadership and staff management. Focus on results and profitability. Sense of urgency. Ability to work under pressure. Proactivity and discipline. Excellent service attitude and teamwork. We offer Competitive salary. Professional growth opportunity. Excellent work environment. Bonuses for results according to performance. Job board Mexico we offer an Executive Chef position for the Hospitality and Tourism sector at CESAR DANIEL LIRA JUAREZ in Coacalco de Berriozábal. Salary according to your experience and the sector's average salary. Update your curriculum vitae now and apply for this job. Employment type Full-time.