Kitchen Chef

Description

**Job Description** Routine Responsibilities: Collaborate with the Executive Chef in managing daily culinary operations, including food preparation, inventory control, and staff scheduling; Supervise meal production and preparation, ensuring quality standards and presentation are met at every stage of the process; Develop work schedules for the kitchen brigade, including sous chefs; Procure and requisition supplies as needed; Monitor compliance with PVPS (Food Safety and Hygiene Procedures) across all consumption points; Train, guide, and develop the kitchen team, providing regular feedback; Ensure compliance with food safety and hygiene standards per local regulations and resort requirements; Supervise and support cleaning of utensils, equipment, and work surfaces; Maintain a clean and organized workspace; Actively participate in menu development, creating new recipes and adapting existing dishes; Manage ingredient inventory, monitor stock levels, place orders as required, and ensure proper product storage; Maintain accurate records of production and ingredient costs, preparing regular reports for management; Support the Executive Chef in other tasks and projects as needed; Assist in developing and implementing social and environmental responsibility strategies and initiatives, contributing to continuous improvement of the company’s socio-environmental and ESG performance; Perform other duties related to this role. Required Education, Knowledge, and Prerequisites: Completed elementary education. Proven experience as a Kitchen Chef with at least 3 years of experience. Strong organizational skills and ability to work in a dynamic environment. Comprehensive knowledge of cooking techniques, ingredients, equipment, and gastronomic trends. Proven leadership skills, with the ability to motivate and inspire the team to achieve established goals. Desirable Education, Knowledge, and Prerequisites (Preferred Qualifications): Knowledge of food safety and hygiene regulations. **Job Requirements** **Education** Completed higher education Bachelor’s degree in Gastronomy, Hospitality, Tourism, Nutrition, or Business Administration.**Experience** 5 years \- Proven experience as a cook with at least 5 years in leadership positions. \- Strong organizational skills and ability to work in a dynamic environment. \- Comprehensive knowledge of cooking techniques, ingredients, equipment, and gastronomic trends. \- Proven leadership skills, with the ability to motivate and inspire the team to achieve established goals. General Information **Number of Positions** 1 Position **Location** JAPARATINGA **Employment Type** Permanent **Publication Period** 5 Hours