Job Summary

• Support the Executive Chef in selecting qualified personnel for the Mexican kitchen, ensuring staff work in a healthy, coherent, systematic, and organized manner, and creating team spirit while increasing their motivation through training, professional skills, and personal development.
• Is responsible for the cost, quality, hygiene, taste, and presentation of all Mexican dishes produced in or purchased by the facility and for ensuring guest satisfaction related to these.
• Predict environmental risks from all activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings.

Matching Summary

Skills & Requirements

Key Requirements

• At least 3 years of extensive practical and managerial experience
• High school or equivalent diploma
• Intermediate level English
• Prior attendance in courses and seminars
• Basic computer applications

Work Rights