1\. Plan, lead, coordinate, control, and execute with the work team the kitchen activities according to the restaurant's policies related to: menus, inventory control, orders; cleaning, sanitation, disinfection, and other tasks inherent to kitchen operations, coordinating efforts with the work team. 2\. Prepare food required for service in accordance with recipes and/or instructions provided by the Manager or Chef. 3\. Plate and ensure proper presentation of menu items ordered during service. 4\. Be responsible for assigned inventory, preservation, classification of spoiled items, and monitoring of depleted products for administration and control. 5\. Preparation of ingredients: Wash, peel, chop, and dice fruits, vegetables, and other foods necessary for dish preparation. 6\. Assist with receiving and controlling physical inventories of goods, work tools, operational supplies, fixed assets, and other items entrusted for this purpose. 7\. Conduct inventories of goods and supplies following the policies and procedures established by the company. 8\. Plan, execute, and coordinate the mise en place required for efficient menu preparation and inventory rotation control, as well as order management. 9\. Support managers, colleagues, and third parties as instructed, either within or outside the company facilities, performing duties consistent with their knowledge, skills, and abilities. 11\. Cleaning and organization: Maintain clean and organized kitchen work areas and assigned adjacent spaces. 12\. Clean spills and address various types of cleanliness issues during and after service according to the assigned work schedule. 15\. Promote the restaurant's positive image and suggest ways to improve it. Additionally, the candidate must: * Adhere to the scheduled shift rotations. * Comply with all workplace safety regulations as required. * Maintain uniforms, personal hygiene, and appearance appropriately. * Follow company policies, regulations, procedures, and other internal rules. * Perform any other duties assigned by the employer relevant to the position. * Ensure food safety. The working hours are in the morning between 11:00 am and 3:30 pm and at closing time, including a one-hour lunch break not counted as working time. Sundays and holidays will be covered through rotating shifts; therefore, availability is required according to the schedule. If replacement or an alternative shift is needed, the employee will be notified for scheduling and attendance. Position type: Full-time