Job Summary: A gastronomy leadership professional responsible for ensuring food safety, hygiene, kitchen quality, and managing the team, supplies, and operational controls. Key Highlights: 1. Leadership in kitchen and team management. 2. Guarantee of food safety and quality. 3. Management of supplies and operational controls. Ensure food safety and compliance with kitchen hygiene and quality standards; support the Head Chef in managing supplies, maintenance, and inventory control; monitor inventories, food expiration dates, and quality; ensure accurate completion and submission of operational control records; guide and support the team on procedures and brand standards; participate in shift scheduling, performance evaluations, and hiring requests; monitor employee conduct and apply disciplinary measures when necessary; stay updated on menu items, products, operational procedures, and record incidents in daily reports. Work schedule: 6 days on, 1 day off per week, plus 1 Sunday off per month. Requirements Bachelor’s degree in gastronomy (completed or currently pursuing) and minimum 2 years’ experience in leadership roles. Employment type: Permanent CLT contract Salary: R$2,000.00 – R$4,000.00 per month Benefits: * Health insurance * Meal allowance * Transportation allowance Work location: On-site