Executive Chef with Bakery Experience

Executive Chef

CIMMYT is a cutting-edge, non-profit, international organization dedicated to solving tomorrow's problems today. It is entrusted with fostering improved quantity, quality, and dependability of production systems and basic cereals such as maize, wheat, triticale, sorghum, millets, and associated crops through applied agricultural science, particularly in the Global South, through building strong partnerships. 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. CIMMYT is a core CGIAR Research Center, a global research partnership for a food-secure future, dedicated to reducing poverty, enhancing food and nutrition security, and improving natural resources.

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CIMMYT is seeking a dynamic, self-motivated, and service-oriented professional for the position of Executive Chef to work in BSD department in the Operations chapter.

The positions will be based at CIMMYT's headquarters in Texcoco, near Mexico City.

The food and beverage area serves 120 breakfasts, 500 meals (including snacks and main dishes) and approximately 50 dinners daily for staff and residents. Additionally, it provides internal catering services and special events.

Responsible for leading the Food and Beverages operations and services including but not limited to industrial kitchen, dining room service, cafeteria, food truck, catering and vending services, etc. for CIMMYT's Headquarters. Ensure the quality of food and service, contribute distinctively to the positive impact of Hospitality events and guarantee the efficient management of the team.

Specific duties:

→ Design, plan and update menus, considering different aspects such as the seasonality of ingredients, culinary trends and customer preferences. Ensure that menus are varied, attractive, dietetic and savory, as well as profitable.

→ Developing unique and cuisine-appropriate menus including International, Mexican, Vegetarian

options.

→ Coordinate the preparation and rotation of the weekly menu, verifying adherence to authorized

recipes, portions, and pricing.

→ Keeping up to date with industry trends.

→ Execute recipe costs and product sales marketing

Kitchen Team Management:

→ Supervise and coordinate the work of the kitchen staff, including assistants and events. This includes training, performance evaluation and team motivation to maintain a collaborative and professional work environment.

→ Promote creative ideas that can improve the kitchen's performance.

→ Coordinator with kitchen supervisors, cooks and operational staff for excellent floor execution of food services and events.

→ Supervise and coordinate the correct supply of products and supplies for food preparation.

Compliance with Food Safety Regulations:

→ Supervise and coordinate the activities of the personnel to ensure the operation and service of the food and beverage areas in accordance with the regulations of the Center.

→ Ensure that all kitchen operations comply with food safety regulations and hygiene standards.

Implement and supervise procedures for proper food handling and work area cleanliness, in

compliance with the center's regulations and operating guidelines (including standard industry

certifications such as Distintivo H).

→ Develop (when necessary), implement, and update the manuals, processes, procedures and operating

formats of the areas under his/her responsibility.

→ Ensure that suppliers comply with product quality requirements, timely delivery, and payment.

→ Implementation of the H badge in all kitchens.

Interaction with Clients and Event Management:

→ Collaborate with other departments to plan and execute special events, banquets and a la carte

services.

→ Coordinate the logistics and execution of events and/or presentations to the company's main clients.

Required Academic Qualifications, Skills, and Attributes:

→ Bachelor's degree in gastronomy or related field

→ Minimum verifiable experience of 10+ years managing large Food and Beverage Operations

→ Expert knowledge of different type of cuisines.

→ Knowledge of planning, F&B services and pricing, food safety and hygiene.

→ Work by objectives and results-oriented

→ Advanced English essential (English C1)

→ Leadership and good conflict management.

→ Knowledge of implementation of the Distintivo H

→ Flexible schedule to work according to the operational needs

→ Ability to drive and valid driver's license

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).