About cimmyt
cimmyt is a cutting-edge, non-profit, international organization dedicated to solving tomorrow's problems today. We foster improved quantity, quality, and dependability of production systems and basic cereals through applied agricultural science, particularly in the global south.
this combination enhances the livelihood trajectories and resilience of millions of resource-poor farmers, while working towards a more productive, inclusive, and resilient agrifood system within planetary boundaries.
job description
executive chef
we are seeking a proactive, energetic, and customer service-oriented professional for the position of executive chef to work on the operations chapter/hr department of cimmyt.
the positions will be based at cimmyt headquarters in texcoco, near mexico city (45 minutes from mexico city).
key responsibilities
* menu development:
o design, plan, and update menus, considering different aspects such as seasonality of ingredients, culinary trends, and customer preferences.
o develop unique and cuisine-appropriate menus including international, mexican, vegetarian options.
o coordinate the preparation and rotation of the weekly menu, verifying adherence to authorized recipes, portions, and pricing.
o keep up-to-date with industry trends.
o execute recipe costs and product sales marketing.
* kitchen team management:
o supervise and coordinate the work of the kitchen staff, including assistants and events.
o promote creative ideas that can improve the kitchen's performance.
o coordinate with kitchen supervisors, cooks, and operational staff for excellent floor execution of food services and events.
o supervise and coordinate the correct supply of products and supplies for food preparation.
* compliance with food safety regulations:
o supervise and coordinate the activities of personnel to ensure operation and service of food and beverage areas in accordance with regulations of the center.
o ensure all kitchen operations comply with food safety regulations and hygiene standards.
o implement and supervise procedures for proper food handling and work area cleanliness, in compliance with center's regulations and operating guidelines (including standard industry certifications such as distintivo h).
o develop, implement, and update manuals, processes, procedures, and operating formats of areas under responsibility.
o ensure suppliers comply with product quality requirements, timely delivery, and payment.
o implementation of the h badge in all kitchens.
* interaction with clients and event management:
o collaborate with other departments to plan and execute special events, banquets, and à la carte services.
o coordinate logistics and execution of events and/or presentations to company's main clients.
requirements
1. bachelor's degree in gastronomy or related field.
2. minimum verifiable experience of 15+ years managing large food and beverage operations.
3. expert knowledge of international and national cuisine.
4. knowledge of planning, f&b services, and pricing, food safety, and hygiene.
5. work by objectives and results-oriented.
6. advanced english essential (english c1).
7. leadership and good conflict management.
8. knowledge of implementation of the