CHEF

Description

Job Summary: Professional to supervise and coordinate kitchen activities, plan menus, manage staff, control inventory, and ensure hygiene standards. Key Highlights: 1. Kitchen team leadership and coordination 2. Full management of kitchen operations and costs 3. Team professional development **Description and Responsibilities:** **Schedule:** From 10:00 AM to 7:00 PM; weekdays to be aligned during the interview. **Level:** Not Informed **Employment Type:** Tenured \- CLT labor code * Supervise and coordinate kitchen activities, ensuring food quality and presentation; * Plan menus; * Manage the kitchen team, providing training and guidance for professional development; * Control ingredient inventory, place orders, and ensure workplace organization and cleanliness; * Ensure compliance with food hygiene and safety regulations; * Manage kitchen costs and budgets, seeking resource optimization; * Participate in team meetings to align goals and strategies. **Requirements:** * Higher education or technical degree in food-related field; * Experience managing teams; * Personal transportation; * Basic computer skills; * Leadership profile, communicative and proactive. **Benefits:** Lunch on site, Meal allowance, Transportation allowance