The professional hired for the Chef position in the Commercial Administration/Sales area will play a fundamental role at the intersection of culinary arts and customer service. Responsibilities include, but are not limited to: 1. Dish preparation: Responsible for recipe development, ensuring food quality and proper presentation in accordance with the company's established standards. 2. Menu development: Participate in creating seasonal and promotional menus in collaboration with the sales team, aiming to meet customer demands and market trends. 3. Inventory control: Monitor supplies and ingredients, placing replenishment orders as needed to ensure the kitchen always has appropriate products for dish preparation. 4. Sales monitoring: Analyze sales reports to identify best-selling and underperforming items, supporting decision-making regarding menu adjustments and promotions. 5. Event participation: Assist in executing special events such as parties, buffets, or corporate gatherings, collaborating with the sales team on proposal development and service organization. 6. Customer interaction and feedback: Engage directly with customers to collect feedback on dishes, helping understand public preferences and implement necessary improvements. 7. Team training: Support the onboarding and training of new kitchen staff by sharing cooking techniques and recipe standardization practices. 8. Compliance with hygiene regulations: Ensure all food handling practices comply with health and safety regulations, maintaining a clean and safe working environment. 9. Interdepartmental collaboration: Work closely with Marketing and Sales departments to align promotional activities, ensuring gastronomic offerings remain consistent with the company’s commercial strategies. This professional must focus on enhancing customer experience, consistently pursuing innovation and excellence in service delivery, thereby directly contributing to customer satisfaction and loyalty. **Position:** Chef **Employment Type:** CLT (Permanent) **Professional Area:** Commercial Administration/Sales **Working Hours:** **Number of Openings:** 1 **Benefits:** On-site meals **Requirements:** For the Chef position, technical knowledge and experience in Commercial Administration/Sales are essential, as this enables better understanding of business operations and optimization of kitchen performance. The ideal candidate must possess skills in inventory management, cost and supply control, ensuring ingredients are used efficiently and economically. Additionally, familiarity with supplier negotiation practices is important to secure optimal cost-effectiveness when procuring supplies. Prior experience in a kitchen environment is fundamental—not only in preparing diverse dishes and applying culinary techniques, but also in understanding teamwork and effective communication with other staff members, such as servers and chefs. The chef must maintain a customer-centric perspective, contributing to public satisfaction through high-quality meal preparation. Another relevant aspect is knowledge of marketing and sales, which can support the development and implementation of strategies to attract customers. This includes awareness of market trends and the ability to adapt the menu to meet consumer demands. Finally, the ability to handle customer feedback and suggestions is essential, as is the capacity to work under pressure—especially during peak hours. Combining expertise in Commercial Administration/Sales with hands-on culinary practice will deliver exceptional kitchen performance, contributing to the establishment’s success. For the Chef position, technical knowledge and experience in Commercial Administration/Sales are essential, as this enables better understanding of business operations and optimization of kitchen performance. The ideal candidate must possess skills in inventory management, cost and supply control, ensuring ingredients are used efficiently and economically. Additionally, familiarity with supplier negotiation practices is important to secure optimal cost-effectiveness when procuring supplies. Prior experience in a kitchen environment is fundamental—not only in preparing diverse dishes and applying culinary techniques, but also in understanding teamwork and effective communication with other staff members, such as servers and chefs. The chef must maintain a customer-centric perspective, contributing to public satisfaction through high-quality meal preparation. Another relevant aspect is knowledge of marketing and sales, which can support the development and implementation of strategies to attract customers. This includes awareness of market trends and the ability to adapt the menu to meet consumer demands. Finally, the ability to handle customer feedback and suggestions is essential, as is the capacity to work under pressure—especially during peak hours. Combining expertise in Commercial Administration/Sales with hands-on culinary practice will deliver exceptional kitchen performance, contributing to the establishment’s success.