Job Summary: A professional responsible for supervising operational procedures, developing menus, managing costs, coordinating objectives, and training teams in industrial kitchens. Key Highlights: 1. Leadership in people management and hygienic-sanitary quality processes. 2. Menu development and cost management. 3. Strategic vision for problem identification and resolution. Implement and supervise procedures relevant to the Operational Unit. Develop technical specifications. Develop menus. Prepare purchase orders. Maintain contact with suppliers. Monitor production activities. Serve diners/customers. Manage personnel. Conduct training sessions. Manage costs. Coordinate and monitor objectives, targets, and action plans. Initiate actions to prevent any nonconformity related to processes. Draft and revise documents relevant to the position. Control documents relevant to the position. Prepare budgets and organize events according to customer requests. Experience in industrial kitchens supplying over 6\.000 meals/day; solid experience in hygienic-sanitary quality processes. Experience in people management, financial management, and planning. Experience in process indicator/KPI management. Strategic business vision is required, enabling identification of root causes and proposal of effective solutions. Bachelor’s degree completed in Nutrition, Business Administration, or related fields. Basic Office software proficiency required. Techfood/planning knowledge desirable. Postgraduate degree in people management desirable. Postgraduate degree in food safety desirable. **Minimum Education Level:** High School (Secondary Education)