#### **About the position:** * Assist the Head Chef in operational kitchen management, ensuring dish standardization, compliance with hygiene and safety regulations, and team leadership in the Head Chef’s absence, guaranteeing excellence in gastronomic services provided to guests. #### **Key responsibilities:** * Support the planning, organization, and supervision of daily kitchen production. * Substitute for the Head Chef during absences, assuming team leadership and ensuring continuity of operations. * Supervise food preparation and plating according to technical specifications and quality standards. * Monitor inventory control, product expiration dates, and replenishment of supplies in coordination with the procurement department. * Ensure compliance with hygiene and food safety regulations (Good Manufacturing Practices). * Contribute to menu development and creation of special dishes. * Conduct hands-on training for cooks and kitchen assistants, promoting continuous team improvement. * Assist in managing work schedules, productivity, and performance evaluations of the kitchen brigade. #### **Mandatory requirements:** * Completed high school education * Technical or undergraduate degree in Gastronomy #### **Desirable qualifications (advantage):** * Relevant experience: Minimum of 2 years as a lead cook or sous chef, preferably in hospitality or high-volume restaurants. * Prior experience in this role #### **Benefits:** * Transportation allowance * Salvia (Telemedicine \| Tele-specialist) * Wellhub (formerly Gympass) * Health insurance plan * Dental insurance plan * Birthday day off * On-site meals * Discounts on accommodations within the hotel chain #### **Work schedule and hours:** * Rotating 5x1 schedule * Shift from 3:00 PM to 11:10 PM