Job Summary: Execute and supervise dish preparation in a hotel, ensuring food quality and safety standards, and support kitchen team leadership. Key Highlights: 1. Supervise and execute dish preparation with a focus on quality and safety 2. Support leadership of the kitchen operational team 3. Prepare dishes according to technical specifications and instructions from kitchen management #### **About the position:** * Execute and supervise dish preparation according to hotel-established standards, ensuring flavor, presentation, quality, consistency, and food safety, while supporting the sous chef in leading the kitchen operational team. #### **Main responsibilities:** * Prepare dishes according to technical specifications, menus, and instructions from the sous chef or head chef. * Assist in executing special menus, events, and room service upon request. * Monitor and guide assistant cooks and kitchen helpers in daily production and execution routines. * Inspect the quality and quantity of received ingredients and report discrepancies to kitchen leadership. * Support practical training of new employees. #### **Mandatory requirements:** * Completed High School education * Culinary Arts courses * Minimum 1–2 years of experience in professional kitchens, preferably in hospitality. #### **Desirable requirements (advantage):** * Advanced Culinary Techniques or similar training, and experience in high-end restaurants #### **Benefits:** * On-site cafeteria * Health and Dental Insurance * Wellhub (Gympass) * Salvia (Telehealth) * Accommodation discounts * Partnerships with educational and language institutions #### **Work schedule and hours:** * Rotating shift schedule: 5 days on, 1 day off * Working hours: 3:00 PM to 11:20 PM