The ideal candidate for this role has at least 5 years of experience as a sous chef or chef, and possesses excellent skills in leadership and communication, technical knowledge related to cooking methods and preparation of dishes, plating skills, and menu composition.
Responsibilities include managing the kitchen, coordinating the brigade, planning menus, ensuring the maintenance of established quality standards, managing orders and supplies, and ensuring the correct cleaning of the work area and the kitchen in general.
This is a full-time job requiring variable shifts, 6 days a week. The selected individual will be responsible for identifying nutritional properties of food, monitoring the use of kitchen equipment, and applying modern cooking techniques.
Required Skills and Qualifications
* Leadership and Communication
* Techincal Knowledge Related to Cooking Methods
* Menu Composition
* Plating Skills
A minimum of 5 years of experience as a sous chef or chef is required. The ideal candidate should have excellent skills in leadership, communication, and technical knowledge related to cooking methods and preparation of dishes.
The salary offered will be adequate to the skills and experience of the person. A bonus system is also available.
The successful candidate will have the opportunity to work in a dynamic environment, contributing to the growth and development of the team.