KITCHEN CHEF

Description

Job Summary: The professional will be responsible for planning menus, managing kitchen teams, and ensuring hygiene and food safety, supervising the entire operation. Key Highlights: 1. Leadership and operational team management in the kitchen 2. Menu development and updating with a focus on innovation 3. Ensuring hygiene, food safety, and operational control **Technical Competencies** * Culinary techniques: preparation of meats, pasta, salads, sauces, and fried foods at scale; * Knowledge of Good Manufacturing Practices for Food (GMP); * Proficiency in sanitary legislation applicable to the food sector (RDC 216, RDC 275, CVS\-5\); * Development of technical specifications and production cost control; * Temperature, shelf-life, and traceability control of food items; * Basic knowledge of people management and operational team leadership. **Behavioral Competencies** * **Leadership and ability to positively influence the team;** * Organization, attention to detail, and sense of priority; * Proactivity and problem-solving ability under pressure; * Clear and assertive communication with team members and managers; * Commitment to quality and hygiene standards; * Ethics, professional conduct, and teamwork. **Activities and Responsibilities** **Planning and Menu** * Develop, plan, and update the daily buffet menu, aligning variety, seasonality, and customer demands. * Define the mix of preparations (hot dishes, cold dishes, salads, side dishes, and desserts), ensuring diversity; * Monitor food industry trends to propose menu innovations and improvements; * Calculate technical specifications and portion sizes, ensuring recipe standardization, cost control, and quality. **Team Management** * Coordinate, guide, and supervise the team of chefs, kitchen assistants, and other department staff; * Assign tasks and organize work schedules, ensuring adequate coverage across all shifts; * Conduct hands-on training on culinary techniques, hygiene, and food handling; * Promote a collaborative, respectful, and results-oriented work environment; * Support the performance evaluation process of team members together with Human Resources Management. **Hygiene, Food Safety, and Sanitary Surveillance** * Ensure compliance with Good Manufacturing Practices (GMP) and regulations set by ANVISA and local Sanitary Surveillance; * Guarantee proper cleaning of equipment, utensils, surfaces, and the workplace; * Monitor food temperatures at all stages (receiving, storage, preparation, and distribution); * Monitor and record quality control procedures as required by current legislation (RDC 275, RDC 216\); * Ensure correct storage and rotation of ingredients (FIFO \- First In, First Out); **Operational Control** * Supervise kitchen opening and closing procedures, ensuring order and organization of the space; * Monitor ingredient inventory levels and request purchases from the responsible department; * Reduce waste through rational use of ingredients and portion control; * Record and report relevant incidents (absences, accidents, non-conformities) to management; * Maintain and ensure proper functioning of kitchen equipment, reporting malfunctions to maintenance.