Chef

Description

Job Summary: Responsible for culinary leadership, ensuring excellence in food preparation, quality, and resource optimization, leading the team and driving gastronomic innovation. Key Highlights: 1. Lead and manage culinary excellence. 2. Gastronomic innovation and team management. 3. Cost and quality control in kitchen operations. You will be the highest authority in the kitchen of our respective business unit, ensuring excellence in food preparation, compliance with quality standards, and operational resource optimization. Main Responsibilities: • Production and Quality Management: Supervise all phases of kitchen operations, ensuring every dish meets the company’s excellence standards. • Cost and Inventory Control: Manage stock levels, place orders for supplies, and control waste (shrinkage) to ensure departmental profitability. • Team Leadership: Lead and train the kitchen brigade, fostering a positive work environment and ensuring compliance with safety and hygiene regulations. • Gastronomic Innovation: Collaborate in menu development, supervise dish presentation, and propose continuous improvements based on market trends. • Regulatory Compliance: Ensure implementation of Good Manufacturing Practices (GMP) and compliance with current legal regulations. What We Are Looking For: • Experience: Minimum 3–5 years in leadership roles within high-volume kitchens. • Skills: Strong decision-making ability, democratic yet strict leadership style, and excellent stress management. • Education: Higher education degree in Gastronomy and mid-management training courses. Conditions: • Schedule: 9-hour daily shift, with mandatory presence during peak demand/volume hours. • Location: Puerto Iguazú, Misiones. -Requirements- Minimum Education: Tertiary 3 years of experience Keywords: cook