Assistant Kitchen Chef - Natal/RN

Description

**Job Opening for Assistant Kitchen Chef** **About the company:** Located on Ponta Negra Beach in Natal-RN, the Esmeralda Praia Hotel stands out as one of the leading and finest hotels in the City of the Sun. The hotel offers luxury accommodations, a beachfront location, international cuisine, and comprehensive facilities to best serve you during your stay at our hotel. **Mission:** To deliver the best experience in service excellence and quality. **Values:** * Passion for what we do * Continuous growth * Excellence in work * Integrity * Respect and collaboration * Forward-looking vision * Inspiration **Job objective** The Assistant Kitchen Chef position represents the first technical-operational leadership role reporting directly to the Head Chef. This role is responsible for translating planning into execution, ensuring the team meets established standards for production, food hygiene, organization, presentation, timing, food safety, and ingredient control. The Assistant Kitchen Chef should not be viewed merely as a more experienced cook. It is a leadership role involving supervision, accountability, training, and daily operational support for the kitchen team. The core objective of this position is to ensure operational continuity, minimize improvisation, safeguard kitchen standards, and keep the team aligned with the Head Chef’s direction—especially during peak demand periods, the Head Chef’s temporary absence, events, buffets, advance production, and critical services. The Assistant Kitchen Chef is responsible for technical-operational leadership, ensuring the kitchen’s daily routine is executed with organization, consistency, safety, and results. * Organize daily production according to menu, events, occupancy levels, and shift priorities; * Assign tasks to the team, specifying responsibilities, deadlines, and expected standards; * Supervise mise en place, pre-preparation, cooking, plating, finishing, and restocking; * Verify taste, doneness, texture, presentation, temperature, and yield of preparations; * Enforce compliance with technical sheets, checklists, standard operating procedures (SOPs), and management instructions; * Correct technical and behavioral issues at the appropriate time; * Monitor inventory, expiration dates, PVPS, leftovers, waste, damages, and requisition needs; * Ensure good practices in handling, hygiene, labeling, and storage; * Guide cooks, assistants, and temporary staff on standards, conduct, and routines; * Report problems, risks, ingredient shortages, delays, and support requirements to the Head Chef; * Support hands-on training, team development, and onboarding of new staff; * Assume operational leadership of the kitchen when designated by management