Company: Santos – Boqueirão Position – Head Chef JOB DESCRIPTION: · Preparation and Cooking: Perform the preparation and cooking of a variety of dishes, including salads, hot dishes (meats, poultry, fish, pasta), side dishes, and desserts, following technical recipes and quality standards of Tênis Clube. · Leadership and Supervision: Guide and supervise the kitchen assistant team, delegating tasks, monitoring performance, and ensuring compliance with hygiene and quality standards. · Quality Control: Ensure standardization and quality of food produced, checking flavor, aroma, texture, temperature, and presentation of dishes before service. · Inventory and Supplies Management: Assist in controlling food inventory, verifying replenishment needs, product expiration dates, and storage conditions, minimizing losses and waste. · Hygiene and Organization: Keep the kitchen and all equipment clean and organized, strictly following food safety, hygiene regulations, and Sanitary Surveillance guidelines. · Technical Recipe Development: Collaborate in creating and updating technical preparation sheets, ensuring process standardization and optimization. · Creation and Innovation: Propose and test new recipes and preparations, aiming to innovate the menu and meet members' expectations, always with approval from the Head Chef. · Equipment Maintenance: Perform cleaning and ensure proper maintenance of kitchen equipment. · Training: Assist in training new staff members within the kitchen team. · Problem Solving: Proactively address problems and unexpected issues in the kitchen, ensuring uninterrupted service. Work Schedule: Flexible shift starting at 1:00 PM. Benefits: Transportation allowance, meals on site, medical insurance, dental insurance. Salary: R$ 4,000.00 Education: Culinary course or professional training in cooking Experience as a cook in restaurants, clubs, hotels, or large establishments, with proven experience in preparing different types of dishes. DESIRED KNOWLEDGE: · Knowledge of Good Manufacturing Practices (GMP) and Sanitary Surveillance regulations. · Mastery of various cooking techniques (roasting, grilling, boiling, frying, etc.). · Skill in safely handling knives and other kitchen utensils. · Knowledge in inventory control and waste reduction. BEHAVIORAL CHARACTERISTICS: · Ability to teach, train, and develop kitchen assistants, transmitting technical knowledge and good practices. · Ability to assign tasks clearly and fairly, considering each team member's skills and development. · Skill in communicating assertively and clearly, both when giving instructions and receiving feedback, as well as communicating with the Head Chef and dining room staff. · Aptitude to identify and mediate minor conflicts or issues that may arise among team members, seeking solutions that maintain harmony and productivity. · Ability to inspire and keep the team motivated, recognizing good work and fostering a supportive and collaborative environment. · Ability to make quick and accurate decisions during high-demand periods or unexpected situations, ensuring service continuity. · Lead by example, demonstrating organization during pre-preparation, execution, and cleaning, helping the team maintain an efficient workflow. · Ability to monitor team performance, providing constructive feedback for continuous improvement and skill development. · Proactivity and Initiative: Anticipate problems and seek solutions, encouraging the same attitude in others. · Lead the team through changes in menu, workflow, or team composition, showing adaptability and helping others adjust. Employment Type: Full-time CLT Pay: starting at R$4,000.00 per month Benefits: * Meal allowance * Transportation allowance Experience: * Cooking (Required)