Sous Chef  <a>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. </a>For more information, visit <a href="https://www.cimmyt.org/">cimmyt.org</a>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. Specific duties: 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.RequirementsRequired 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&amp;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 driveBenefitsCIMMYT 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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<div id="ember56" class="ember-view organization-about-module__content-consistant-cards-description">CIMMYT is a cutting-edge, non-profit, international organization dedicated to solving tomorrow&rsquo;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.</div>
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Sous Chef

Sous Chef &nbsp;<a>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. </a>For more information, visit <a href="https://www.cimmyt.org/">cimmyt.org</a>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. &nbsp;The positions will be based at CIMMYT’s headquarters in Texcoco, near Mexico City.&nbsp;Specific duties:&nbsp;Menu development: ®&nbsp;&nbsp;&nbsp; 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.®&nbsp;&nbsp;&nbsp; Develop unique, cuisine-appropriate menus, including options for international, Mexican, and vegetarian dishes.®&nbsp;&nbsp;&nbsp; Coordinate the preparation and rotation of the weekly menu, ensuring adherence to approved recipes, portion sizes, and pricing.®&nbsp;&nbsp;&nbsp; Stay current with industry trends and incorporate relevant innovations.®&nbsp;&nbsp;&nbsp; Oversee and participate in daily kitchen operations.®&nbsp;&nbsp;&nbsp; Assume responsibility for the food and beverage area in the absence of the Executive Chef.®&nbsp;&nbsp;&nbsp; The selected candidate must exhibit the following competences critical thinking, communication, teamwork, client orientation, problem solving and decision making. &nbsp;Kitchen Team Management:®&nbsp;&nbsp;&nbsp; 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.&nbsp; ®&nbsp;&nbsp;&nbsp; Promote creative ideas to enhance kitchen performance.&nbsp; ®&nbsp;&nbsp;&nbsp; Coordinate with kitchen supervisors, cooks, and operational staff to ensure excellent execution of food services and events.&nbsp; ®&nbsp;&nbsp;&nbsp; Supervise and manage the proper supply of products and ingredients for food preparation.&nbsp;&nbsp;Compliance with Food Safety Regulations®&nbsp;&nbsp;&nbsp; Supervise and coordinate personnel activities to ensure the operation and service of food and beverage areas comply with the Center’s regulations.&nbsp; ®&nbsp;&nbsp;&nbsp; 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).&nbsp; ®&nbsp;&nbsp;&nbsp; Ensure the implementation of the Distintivo H certification across all kitchens.&nbsp;Client Interaction and Event Management:®&nbsp;&nbsp;&nbsp; In the absence of the Executive Chef, collaborate with other departments to plan and execute special events, banquets, and à la carte services.RequirementsRequired Academic Qualifications, Skills, and Attributes:®&nbsp;&nbsp;&nbsp; Bachelor’s degree in Gastronomy or a related field&nbsp; ®&nbsp;&nbsp;&nbsp; Minimum of 10 years of verifiable experience managing large-scale food and beverage operations&nbsp; ®&nbsp;&nbsp;&nbsp; Expert knowledge of international and national cuisine&nbsp; ®&nbsp;&nbsp;&nbsp; Proficiency in planning, F&amp;B services and pricing, food safety, and hygiene&nbsp; ®&nbsp;&nbsp;&nbsp; Results-oriented and able to work by objectives&nbsp; ®&nbsp;&nbsp;&nbsp; Advanced English proficiency (B2 – C1)&nbsp; ®&nbsp;&nbsp;&nbsp; Strong leadership and conflict management skills&nbsp; ®&nbsp;&nbsp;&nbsp; Experience with the implementation of Distintivo H&nbsp; ®&nbsp;&nbsp;&nbsp; Flexible schedule to meet operational demands&nbsp; ®&nbsp;&nbsp;&nbsp; Valid driver’s license and ability to driveBenefitsCIMMYT 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)

Sous Chef

About the Job

About the Company

CIMMYT (International Maize and Wheat Improvement Center)

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