Buffet Production Chef

Responsibilities

• Manage kitchen production for large-scale resort buffet service (breakfast, lunch, dinner)
• Execute high-volume production of 30–60 buffet dishes per service
• Maintain buffet temperature control and food safety compliance (NOM-251)
• Coordinate production schedule to ensure all dishes ready on time
• Manage buffet replenishment throughout service periods
• Oversee kitchen team of 8–20 production staff

Requirements

• 3–5 years kitchen experience with high-volume or hotel buffet production background
• Organizational and logistical skills — buffet production is a scheduling and logistics challenge as much as a cooking one
• HACCP certification and food safety knowledge
• Ability to manage large kitchen teams

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform, transport from downtown in many properties
• Structured employment with clear schedules in large all-inclusive properties

Work environment

Large all-inclusive resort kitchen producing for 500–2,000 daily guests. Buffet production is distinct from à la carte cooking — it requires logistical precision, consistent quality at scale, and continuous food safety vigilance.

About the role

The engine room. All-inclusive resorts feed thousands of guests three times daily. The buffet production kitchen is unseen but essential — the resort's promise of unlimited dining is kept or broken in your kitchen.