Kitchen Chef

Description

Job Summary: Supervise and execute meat and grill preparation, ensuring cooking standards and presentation, while managing inventory and kitchen staff. Key Highlights: 1. Supervision and execution of meat and grill preparation 2. Inventory management and regulatory compliance 3. Team development and coordination in the kitchen **RESPONSIBILITIES**: SUPERVISE AND EXECUTE THE PREPARATION OF MEATS, GRILLS, AND OTHER EQUIPMENT, ADHERING TO THE BRAND'S EXCLUSIVE COOKING AND PRESENTATION STANDARDS. ENSURE STRICT IMPLEMENTATION OF TECHNICAL SHEETS AND STANDARDIZED PROCESSES, PRESERVING THE NETWORK'S GASTRONOMIC IDENTITY. MANAGE INGREDIENT INVENTORY, OVERSEE EXPIRATION CONTROL, WASTE MANAGEMENT, AND COLLABORATE WITH PROCUREMENT. ENSURE DAILY PRODUCTION MEETS FORECASTED DEMAND, ADJUSTING QUANTITIES ACCORDING TO CUSTOMER FLOW. IMMEDIATELY REPORT TO MANAGEMENT ANY INGREDIENT THAT FAILS TO MEET QUALITY STANDARDS. STRICTLY COMPLY WITH ANVISA REGULATIONS AS WELL AS INTERNAL FOOD SAFETY AND HYGIENE STANDARDS. WORK CLOSELY WITH UNIT MANAGEMENT TO MEET OPERATIONAL AND FINANCIAL TARGETS (PREPARATION TIME, COGS, CUSTOMER SATISFACTION). SUGGEST CONTINUOUS IMPROVEMENTS TO PROCESSES, MENU, AND TEAM PERFORMANCE. MAINTAIN AND PRESERVE KITCHEN EQUIPMENT, REPORTING REPAIR NEEDS PROMPTLY. ENSURE DAILY COMPLETION OF OPERATIONAL CHECKLISTS AND CLEANING SCHEDULES. CONDUCT PRACTICAL TRAININGS AND REFRESHER COURSES FOR STAFF, ENSURING STANDARDIZATION OF CUTS, PLATING, AND DISH TEMPERATURES. COORDINATE AND DEVELOP THE TEAM, PROVIDING FEEDBACK, PERFORMANCE MONITORING, AND INCENTIVES FOR EXCELLENCE. SUPPORT WORK SCHEDULE DEFINITION, ESPECIALLY DURING PEAK DEMAND PERIODS. **REQUIREMENTS**: COMPLETED HIGH SCHOOL EDUCATION. TECHNICAL OR HIGHER EDUCATION IN GASTRONOMY OR RELATED FIELDS IS PREFERRED. EXPERIENCE IN LEADERSHIP ROLES IN PROFESSIONAL KITCHENS, PREFERABLY IN STEAKHOUSES, GRILL HOUSES, OR MEAT RESTAURANTS. COOKING AND PARRILLA TECHNIQUES. PREMIUM CUTS AND IDEAL DONENESS OF MEATS. DEVELOPMENT AND MANAGEMENT OF TECHNICAL SHEETS. COGS (COST OF GOODS SOLD) CONTROL. FOOD SAFETY AND GOOD HYGIENE PRACTICES. TEAM AND KITCHEN PROCESS MANAGEMENT. FLEXIBLE AVAILABILITY INCLUDING WEEKENDS. **WORK HOURS**: TO BE AGREED UPON, PREFERABLY COVERING OPENING AND CLOSING. SCHEDULE: 6 DAYS ON / 1 DAY OFF — WITH ONE WEEKLY DAY OFF AND ONE SUNDAY OFF PER MONTH. **BENEFITS:** TRANSPORTATION ALLOWANCE; MEALS ON SITE; VARIABLE BONUS OF R$ 100.00 TO R$ 800.00. **INTERESTED CANDIDATES CONTACT VIA: rh08@interligrh.com.br** **WhatsApp: 51 99332-5696** Minimum Education Level: Technical Course Desired Qualifications: Gastronomy, Higher Education * Meals on site * Transportation allowance