Chef

• Create and update traditional and modern Mexican dishes.
• Ensure dishes reflect regional Mexican flavors (e.g., Oaxaca, Yucatán, Jalisco).
• Work with management to design seasonal or special menus.

• Prepare and cook dishes like tacos, enchiladas, tamales, mole, salsas, and guacamole.
• Use traditional Mexican cooking techniques (e.g., roasting, grinding spices, using a comal).
• Ensure presentation and portion sizes are consistent.

• Supervise kitchen staff, including line cooks, prep cooks, and dishwashers.
• Train staff on food preparation, hygiene, and safety standards.
• Maintain cleanliness and organization of the kitchen.

• Order fresh ingredients (e.g., chilies, corn, beans, herbs) and kitchen supplies.
• Monitor inventory levels and minimize food waste.
• Build relationships with local suppliers, especially for authentic Mexican ingredients.

• Maintain high standards for food quality, taste, and consistency.
• Ensure all dishes meet food safety and sanitation regulations.
• Monitor food temperatures, storage, and expiration dates.

• Collaborate with servers and front-of-house staff on food knowledge and pairing.
• Accommodate dietary needs (e.g., vegetarian, gluten-free options).
• Assist in budgeting, cost control, and pricing strategy.
• Participate in restaurant promotions or food festivals.

• AQF Associate Degree, Advanced Diploma, or Diploma in Hospitality Management
• At least 12 months of relevant experience in a commercial kitchen
• Must have prior experience preparing Mexican cuisine.

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