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Job Summary: Prepare and supervise dish preparation, ensuring flavor, presentation, quality, and food safety, while also leading the kitchen's operational team. Key Highlights: 1. Leadership of the kitchen operational team 2. Prepare dishes according to standards and instructions 3. Assist with special menus and events #### **About the position:** * Prepare and supervise dish preparation according to the hotel's established standards, ensuring flavor, presentation, quality, consistency, and food safety, while supporting the sous chef in leading the kitchen's operational team. #### **Main responsibilities:** * Prepare dishes according to technical specifications, menus, and instructions from the sous chef or executive chef. * Assist in executing special menus, events, and room service upon request. * Supervise and guide assistant cooks and kitchen helpers in daily production routines and execution. * Inspect the quality and quantity of received ingredients and report discrepancies to kitchen leadership. * Support hands-on training of new employees. #### **Mandatory requirements:** * Completed High School education * Culinary courses * Minimum 1–2 years of experience in professional kitchens, preferably in hospitality. #### **Desirable requirements (advantage):** * Advanced Culinary Techniques or similar training, and experience in high-end restaurants #### **Benefits:** * On-site cafeteria * Health and dental insurance plans * Wellhub (Gympass) * Salvia (telehealth services) * Accommodation discounts * Partnerships with educational and language institutions #### **Work schedule and hours:** * Rotating shift schedule: 5 days on, 1 day off * Working hours: 3:00 PM to 11:20 PM
