The head chef is the professional who leads and supervises a restaurant's kitchen, responsible for creating the menu, managing staff and inventory, ensuring food quality and presentation, and guaranteeing compliance with food hygiene and safety standards. Possessing technical culinary knowledge and management skills, the head chef acts as the highest authority in the kitchen, overseeing everything from dish conception to service. ACTIVITIES: * Lead kitchen operations and ensure menu execution according to standard taste, temperature, presentation, and timing. * Organize pre-preparation and control inventory together with the manager/administrator. * Assign tasks within the kitchen team. * Hygiene and good practices. * Assist in developing new dishes/special events (when requested). * Conduct inventory checks, monitor ingredient stock levels, and issue purchase lists. And other activities required by management. * BENEFITS: * Share of service charge; * Medical insurance plan; * Gympass (Wellhub); * Transportation allowance; * Bonus based on performance and tenure; * Meal provision.