KITCHEN SUB-CHEF

Description

Job Summary: Support the Head Chef in daily kitchen operations, ensuring quality standards, food safety, and culinary excellence. Key Highlights: 1. Support the Chef in daily kitchen operations 2. Ensure food quality and safety standards 3. Contribute to team management and culinary excellence **Job Mission** Support the Head Chef in the restaurant's daily kitchen operations, ensuring adherence to quality standards, presentation, food safety, and service timing. Contribute to team management, ingredient control, and maintaining the culinary excellence delivered to customers. **Job Requirements** **Education** * Completed high school (mandatory) * Technical course in Gastronomy or Culinary Arts (preferred) * Bachelor's degree in Gastronomy (advantageous) **Experience** * Prior experience as a Lead Cook, Senior Cook, or equivalent role. * Experience in hospitality, high-volume restaurants, or event catering (preferred). **Technical Knowledge** * Cooking and food handling techniques. * Food safety and good manufacturing practices (ANVISA RDC 216 and 275\). * Technical recipes and cost control. * Kitchen organization, pre-preparation, and hot/cold line management. * Basic leadership and team management concepts. **Behavioral Competencies** * Leadership and collaborative attitude * Organization and sense of priority * Attention to detail * Clear and assertive communication * Agility and decision-making ability * Resilience under pressure * Proactivity and initiative * Focus on quality and customer satisfaction * Assist the Head Chef in planning, organizing, and supervising daily production. * Coordinate the team in the Chef's absence, ensuring operational continuity. * Ensure dishes are prepared according to technical recipes, flavor profiles, and presentation standards. * Supervise buffet setup, room service, and event catering, where applicable. * Conduct daily mise en place checklists and task assignments. * Control waste, portioning, and proper use of ingredients. * Ensure cleanliness, organization, and maintenance of the kitchen, equipment, and support areas. * Monitor food safety practices, proper food handling, and sanitary surveillance requirements. * Assist in menu development and daily specials suggestions. * Participate in inventory checks, stock control, and warehouse requisitions. * Train and guide new staff members, promoting continuous team development. * Uphold discipline, punctuality, and compliance with internal regulations. * Monitor quality indicators, production time, and customer satisfaction.