Job Summary: Lead kitchen operations, ensuring efficiency, production planning, inventory control, and strict adherence to hygiene and food safety standards. Key Highlights: 1. Operational kitchen leadership 2. Efficient production and inventory management 3. Focus on hygiene and food safety WORK HOURS: FROM 4:00 PM TO 12:20 AM SCHEDULE: 6 DAYS ON, 1 DAY OFF Operational Management: Lead kitchen opening and closing procedures, organize the kitchen station, and ensure all processes run efficiently. Mise en Place and Production: Plan and execute daily mise en place and pre\-preparations to ensure service agility. Production Planning and Inventory Levels: Define and organize daily and weekly production, establishing optimal preparation levels to prevent stockouts or waste. Shelf-Life Control (PVPS): Conduct rigorous expiration date label control for all items (inventory and mise en place), ensuring correct product rotation. Hygiene and Food Safety: Maintain strict personal hygiene and safe food handling practices. Ensure continuous cleanliness of the workplace, equipment, and proper organization of dry and refrigerated inventories, in compliance with sanitary regulations. Job Type: Permanent CLT Compensation: R$1\.893,31 \- R$3\.110,64 per month Benefits: * Meal allowance * Transportation allowance Work Location: On-site