Position Summary: Supervises kitchen operations, ensures food quality, manages costs, and leads the team in a highly efficient environment compliant with regulations. Key Responsibilities: 1. Supervise food quality, taste, and presentation. 2. Control food costs and minimize waste. 3. Lead and train the team while maintaining an efficient work environment. A. Operational and Quality Control: **Ensure every dish meets defined standards for taste, temperature, and presentation.** Manage service dispatch to ensure optimal delivery times. **Develop and standardize technical sheets (standard recipes) to ensure consistency.** **B. Administrative and Financial Management:** Control food costs and minimize waste. **Place orders with suppliers and supervise receipt of raw materials (quality and weight).** Conduct periodic inventories and ensure proper product rotation (PEPS/FIFO system). C. Team Leadership: **Organize staff schedules, shifts, and workstations (cooks, assistants, stewards).** Train the team on culinary techniques, equipment usage, and new menus. **Maintain a respectful and highly efficient work environment under stressful conditions.** **D. Safety and Hygiene:** Ensure strict compliance with food safety regulations (HACCP or local standards). **Supervise deep cleaning of equipment and work areas.** Experience: * Kitchen leadership: 2 years (Mandatory) Workplace: On-site employment
Valentina Rodríguez
Indeed · HR
Valentina Rodríguez
Indeed · HR
