Description
Head Chef \- Serve as the technical reference in the kitchen, integrating operational execution with team leadership and performance indicator control. • Plan, organize, and supervise kitchen production. • Ensure quality standards, presentation, and flavor of dishes. • Develop and update technical specifications.
* Control costs (COGS), waste, and supplies. • Ensure good food handling practices and food safety. • Lead, train, and supervise the operational team. • Propose continuous improvements to processes and menu.
Strong passion for gastronomy, with a focus on quality, standardization, and continuous improvement. • Prior experience as kitchen leader or chef. • Knowledge of food handling and sanitary regulations. • Proficiency in developing technical specifications and cost control.
* Basic knowledge of inventory and procurement management. • Strong organizational and process standardization skills.