to lead our kitchen operations. The ideal candidate will bring creativity, consistency, and leadership to ensure the highest culinary standards while maintaining authentic Mexican flavors and presentation.
Key Responsibilities
Lead and manage daily kitchen operations, ensuring smooth workflow and high food quality.
Develop, plan, and cost authentic Mexican menus, including seasonal and promotional dishes.
Ensure consistency in taste, presentation, and portioning according to brand standards.
Supervise, train, and motivate the kitchen team to maintain top performance and hygiene standards.
Manage inventory, food cost control, and supplier coordination.
Maintain compliance with all food safety and hygiene standards (HACCP).
Collaborate with management on menu innovation and new product development.
Monitor kitchen equipment and maintenance schedules.
Qualifications & Experience
Proven experience as a
Head Chef or Sous Chef
specializing in
Mexican cuisine
(minimum 5 years).
Strong knowledge of traditional and modern Mexican dishes, sauces, and cooking techniques.
Culinary degree or equivalent certification preferred.
Excellent leadership, communication, and organizational skills.
Ability to manage costs and control wastage effectively.
Experience in a high-volume restaurant or F&B brand is an advantage.
Key Skills
Expertise in Mexican culinary traditions (tacos, enchiladas, mole, tamales, etc.)
Creative menu development and plating presentation
Kitchen management and team leadership
Cost control and supplier management
Commitment to food safety and hygiene
We Offer
Competitive salary package
Accommodation and meals provided (if applicable)
Growth and career development opportunities
A dynamic and supportive work environment
Job Type: Full-time
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