* **Team Coordination**: The assistant chef is responsible for leading and motivating the kitchen team, delegating tasks and organizing work schedules. He must ensure that all team members are aware of their roles and responsibilities. **2** * **Production Supervision**: During service, the assistant chef supervises dish preparation, ensuring that quality and presentation standards are strictly met. He also conducts tastings to guarantee that dishes meet expectations. **2** * **Menu Planning**: The assistant chef collaborates with the executive chef in creating and executing the menu, helping to develop new recipes and standardize dishes. **2** * **Inventory Management**: The assistant chef is responsible for controlling ingredient and utensil inventory, including purchasing supplies and negotiating with suppliers to ensure product quality. **2** * **Training and Development**: He also plays a key role in training new employees and guiding the team, fostering a positive and productive work environment. **2** * **Problem Solving**: The assistant chef must be able to quickly identify and resolve issues, ensuring uninterrupted kitchen operations, even during peak hours. **2** * **Hygiene and Safety Maintenance**: It is essential that the assistant chef ensures the kitchen complies with required safety and hygiene standards, guaranteeing a safe working environment for all staff. Job Type: Full-time CLT Pay: R$1\.715,53 \- R$2\.800,00 per month Benefits: * Commuter allowance