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. For more information, visit cimmyt.org

CIMMYT is 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).

Specific duties:

®   Menu development:

·      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 retable for the program.

·      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.