Head Chef Mexican Restaurant

Job Requirements – Head Chef (Mexican Restaurant)

Qualifications

• Minimum 3–5 years of experience as a Head Chef, Chef de Cuisine, or in a senior kitchen position.

• Proven experience in Mexican cuisine.

• Knowledge of Mexican cooking techniques and dishes such as tacos, burritos, quesadillas, enchiladas, fajitas, and various types of salsa.

• Familiarity with Mexican ingredients such as tortillas, jalapeños, chipotle, avocado, cilantro, beans, and various types of chili peppers.

• Ability to develop menus and create new recipes in line with the restaurant’s concept.

• Ability to calculate food costs and control food cost percentages according to company targets.

• Strong leadership skills with the ability to manage and coordinate the kitchen team.

• Knowledge of hygiene standards, food safety, and the implementation of SOPs, HACCP, FIFO, and FEFO.

• Ability to manage food inventory, conduct stocktaking, and minimize food waste.

• Ability to maintain consistency in food taste, quality, and presentation.

• Ability to prepare work schedules, train staff, and conduct kitchen briefings.

• Ability to work under pressure in a fast-paced restaurant environment.

• Good communication and teamwork skills.

• Willingness to work shifts, including weekends and public holidays when required.

Job Responsibilities

• Lead and supervise all kitchen operations.

• Design, develop, and update the Mexican food menu.

• Ensure that every dish meets the required standards for taste, quality, and presentation.

• Control food costs, portion sizes, and raw ingredient usage.

• Manage food purchasing, storage, and inventory.

• Train, guide, and evaluate kitchen staff performance.

• Ensure kitchen cleanliness and compliance with food safety standards.

• Evaluate menu performance to improve food quality and restaurant profitability.

• Coordinate with management and the restaurant operations team.

• Ensure that all kitchen SOPs are properly implemented and followed.