Encargado de cocina

Propósito del Puesto

Supervisar y coordinar la operación diaria de la cocina, asegurando calidad, consistencia, eficiencia y cumplimiento de los estándares establecidos por el restaurante.

Reporta directamente al dueño.

Supervisión Operativa

  • Coordinar y supervisar al equipo de cocina durante los turnos.
  • Asegurar que cada área trabaje de forma eficiente, organizada y limpia.
  • Verificar el cumplimiento de recetas y porciones establecidas.
  • Coordinar tiempos de producción en horas pico.

Control de Calidad

  • Confirmar que los platos salgan con presentación, temperatura y sabor correctos.
  • Mantener estándares de higiene, seguridad y manipulación de alimentos.
  • Asegurar cumplimiento de procesos internos.

Producción y Preparación

  • Planificar y verificar el mise en place diario antes de cada servicio.
  • Supervisar la cocción de carnes, salsas, guarniciones y platos principales.
  • Apoyar en la ejecución de especiales aprobados por el dueño.

Inventario y Control

  • Controlar el uso adecuado de ingredientes para minimizar desperdicio.
  • Reportar necesidades de compra o escasez de productos.
  • Apoyar en la correcta rotación de inventario (FIFO).

(Las compras mayores y cambios de proveedores requieren aprobación del dueño.)

Gestión de Personal

  • Adiestrar y orientar al equipo de cocina.
  • Fomentar comunicación efectiva y disciplina.
  • Reportar incidencias, ausencias o situaciones relevantes al dueño.

Indicadores de Desempeño

La evaluación del puesto estará basada en:

  • Consistencia en sabor y presentación
  • Tiempo de salida de platos
  • Organización del mise en place
  • Nivel de desperdicio
  • Liderazgo y actitud profesional

RequisitosEducación

  • Preferible formación técnica en gastronomía (no indispensable).

Conocimientos

  • Técnicas de cocina mexicana y criolla.
  • Buen manejo de higiene alimentaria.
  • Control de porciones.
  • Capacidad para trabajar bajo presión.

Condiciones del Puesto

  • Trabajo de pie por periodos prolongados.
  • Levantar hasta 50 lb.
  • Ambiente de alta temperatura y ritmo acelerado.

Condiciones Laborales

  • Disponibilidad para trabajar noches, fines de semana y días feriados.

Tipo de puesto: Tiempo completo, Medio tiempo

Sueldo: $12.00 - $15.00 la hora

Lugar de trabajo: Empleo presencial

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