Head Chef

Description

Job Summary: A professional responsible for menu planning, kitchen team coordination, food preparation control, inventory and purchasing management, and ensuring dish quality and profitability. Key Highlights: 1. Menu planning and development with emphasis on variety and quality 2. Coordination and supervision of the kitchen team 3. Inventory management, purchasing, cost control, and development of new dishes **Responsibilities:** * Plan and develop menus, ensuring variety, quality, and consistency of dishes. Coordinate and supervise the entire kitchen team. * Monitor food preparation to ensure flavor, presentation, and timely delivery. Manage food and supply inventory to minimize waste. * Place purchase orders and negotiate with suppliers. * Ensure compliance with hygiene, food safety, and good manufacturing practices. Train and guide staff to maintain quality and productivity standards. * Control costs, technical specifications, and dish profitability. * Oversee kitchen organization and cleanliness. * Develop new dishes and improve the menu. Previous experience as Chef de Partie, Sous Chef, Executive Cook, or Food and Beverage Manager may indicate suitability for some of the responsibilities in this position. **What We Offer** * Competitive market-based salary. * On-site meals \+ transportation allowance (VT). * Work schedule: 6 days on, 1 day off. * Medical assistance (AMIL \- payroll deduction until completion of 1 year) * Dental assistance (AMIL \- payroll deduction until completion of 1 year) * Life insurance and funeral plan (available after 1 year of service) * Additional benefits Employment Type: Full-time, CLT (Consolidation of Labor Laws) permanent contract Compensation: Starting from R$4\.000,00 per month Benefits: * Medical assistance * Dental assistance * Life insurance * Transportation allowance Work Location: On-site