**Description:** Completed high school education (a Technical Degree in Gastronomy will be considered an advantage); Knowledge of culinary arts, cooking techniques, and food safety; Knowledge of ingredient preparation; Ability to operate kitchen machinery and equipment. Develop and plan menus, select ingredients, and create recipes to meet guests’/customers’ needs and preferences. Supervise and guide the activities of the pantry and kitchen team. Prepare dishes following standardized recipe cards. Check and monitor food inventory levels and place orders for supplies as needed. Train and guide other kitchen team members in preparation techniques, operational procedures, and hygiene standards. Collaborate in planning and executing special events, such as themed dinners, private parties, or other events. Perform food portioning. Restock buffet food items. Monitor and replenish ingredient and supply inventories as required, verifying expiration dates. 2512190202551927634