Lead Cook

Description

Job Summary: Experienced kitchen professional with expertise in culinary techniques, team leadership, production control, and quality and cost management in a restaurant environment. Key Highlights: 1. Team leadership and production control in the kitchen and barbecue area. 2. Focus on quality, dish presentation, and waste prevention. 3. Involvement in training new employees and conflict management. Preparation of dishes and desserts with emphasis on technical instruction, and/or during operational necessity; provide information for developing cost and preparation technical sheets; Lead production departments such as kitchen and barbecue by assigning tasks to teams; Lead food production in pre-preparation through production planning maps; supervise daily routine operational activities and ad-hoc demand activities such as weekly, bi-weekly, monthly, and sporadic routines; inspect the quality of ingredients and products under preparation, ensure correct identification and proper storage to prevent spoilage; Ensure quality and presentation of dishes, desserts, and other products prepared in the restaurant; implement waste prevention measures during production while maintaining production costs under control; Ensure accurate recording of ingredient and product losses per managerial guidance (currently via WhatsApp – to be integrated into system in the future); Enforce cleaning schedules for the department and its equipment; Notify the manager of any issues identified with equipment, utensils, ingredients, and/or products that may compromise quality; Perform restaurant opening or closing duties; participate in candidate selection processes through technical interviews; promote technical training sessions; instruct new employees during training; Develop operational and leave schedules; Manage team conflicts through active listening, mediation, empathy, balance, and nonviolent communication; enforce disciplinary actions for staff in accordance with internal regulations; Conduct alignment and feedback meetings with the team; **Requirements:** Proven and substantial experience in medium-to-large-scale kitchens, including hands-on team leadership and production control; Completed high school education; Experience in team leadership and production control; Leadership, organization, proactivity, resilience, clear communication, results orientation, systemic thinking, and decision-making ability Employment Type: Full-time CLT Salary: R$2.700,00 - R$3.413,00 per month Benefits: * Medical assistance * Dental assistance * Meal allowance * Transportation allowance Work Location: On-site