Mexican chef ( Expat )
Core
Assist the Sous Chef in managing all kitchen units, ensuring food quality, hygiene, cost control, and customer satisfaction across breakfast, lunch, and dinner services.
Role type
Senior IC Chef (Kitchen Operations)
Builds
Food products for hotel guests
Domain
Hospitality / Culinary Arts
Required skills
Advanced cooking techniques, menu planning, inventory management, staff training and supervision, food safety compliance, cost control, 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 kitchen operations, control food quality and presentation, manage inventory and purchasing, train kitchen personnel, enforce hygiene and safety standards, plan food production, monitor staff performance, implement waste reduction and energy saving measures, maintain food safety records
Seniority
Senior, hands-on IC