Job Summary: Manage the kitchen team, develop recipes, ensure dish quality, and supervise hygiene and organization standards. Key Highlights: 1. Experience in leadership and kitchen team management 2. Focus on quality, standards, and recipe development 3. Supervision of hygiene, safety, and inventory management \*Head Chef\* Experience in the role of Chef or supervision of kitchen processes Experience in team management, standardization, and staff training Job Responsibilities: Develop recipes; Manage the entire team; Train staff; Ensure dish quality and standards; Define purchase lists as well as stock quality and quantity; Control inventory; Prepare technical specifications; Verify supply quality; Define cleaning and organization standards, routines, and frequency; Supervise hygienic-sanitary and safety measures. Preferred Qualifications: Formal education is not mandatory but may be an advantage Chef de cuisine Nutrition Professional development courses. Benefits: Health Insurance Dental Insurance Transportation Allowance Life Insurance On-site Meals Basic Food Basket Salary Range: R$ 4,000.00 to R$ 5,000.00 Job Type: Full-time, Permanent CLT Compensation: R$1,557.45 – R$2,779.93 per month Benefits: * Medical assistance * Meal allowance * Transportation allowance