Overview
Sous Chef
CIMMYT is seeking a dynamic, self-motivated, and service-oriented professional for the position of
Sous Chef
to work in BSD department in the Operations chapter.
The positions will be based at CIMMYT's headquarters in Texcoco, near Mexico City.
For more information, visit cimmyt.org
Menu development
Assist the Executive Chef in designing, planning, and updating menus, taking into account factors such as ingredient seasonality, culinary trends, and customer preferences.
Ensure menus are varied, appealing, nutritious, flavorful, and financially viable for the program.
Develop unique, cuisine-appropriate menus, including options for international, Mexican, and vegetarian dishes.
Coordinate the preparation and rotation of the weekly menu, ensuring adherence to approved recipes, portion sizes, and pricing.
Stay current with industry trends and incorporate relevant innovations.
Oversee and participate in daily kitchen operations.
Assume responsibility for the food and beverage area in the absence of the Executive Chef.
The selected candidate must exhibit the following competences: critical thinking, communication, teamwork, client orientation, problem solving and decision making.
Kitchen Team Management
Assist the Executive Chef in supervising and coordinating the work of kitchen staff, including assistants and event personnel.
Responsibilities include training, performance evaluation, and team motivation to foster a collaborative and professional work environment.
Promote creative ideas to enhance kitchen performance.
Coordinate with kitchen supervisors, cooks, and operational staff to ensure excellent execution of food services and events.
Supervise and manage the proper supply of products and ingredients for food preparation.
Compliance with Food Safety Regulations
Supervise and coordinate personnel activities to ensure the operation and service of food and beverage areas comply with the Center's regulations.
Ensure all kitchen operations adhere to food safety regulations and hygiene standards.
Implement and oversee procedures for proper food handling and cleanliness of work areas, in accordance with the Center's guidelines and industry certifications (e.g., Distintivo H).
Ensure the implementation of the Distintivo H certification across all kitchens.
Client Interaction and Event Management
In the absence of the Executive Chef, collaborate with other departments to plan and execute special events, banquets, and à la carte services.
Required Academic Qualifications, Skills, and Attributes
Bachelor's degree in Gastronomy or a related field
Minimum of 10 years of verifiable experience managing large-scale food and beverage operations
Expert knowledge of international and national cuisine
Proficiency in planning, F&B; services and pricing, food safety, and hygiene
Results-oriented and able to work by objectives
Advanced English proficiency (B2 – C1)
Strong leadership and conflict management skills
Experience with the implementation of Distintivo H
Flexible schedule to meet operational demands
Valid driver's license and ability to drive
CIMMYT offers an attractive remuneration package and support for continuous professional development.
In addition to the provisions of the Mexican Labor Law our package of benefits includes year-end bonus (40 days), vacation premium (56%), life and medical insurance, supermarket coupons, savings fund, social Mexican benefits (IMSS, SAR / Infonavit)
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📌 Sous Chef
🏢 Cimmyt
📍 Estado de México