Assist the Sous Chef in the full operation of all kitchen units, ensuring cost, quality, hygiene, taste, and presentation of all food produced
Job Summary
Assist the Sous Chef in the full operation of all kitchen units, ensuring cost, quality, hygiene, taste, and presentation of all food produced.
Personally control the presentation and quality of food prepared for breakfast, lunch, and dinner in accordance with standards, and manage inventory and food spoilage.
Identify training needs of kitchen personnel, deliver trainings on menu preparation, product recipes, and food costs, and promote environmental awareness and resource conservation.
Matching Summary
Assist the Sous Chef in the full operation of all kitchen units, ensuring cost, quality, hygiene, taste, and presentation of all food produced.
Skills & Requirements
Must-have
Brazilian cuisine expertise
Kitchen hygiene standards
Food cost and quality control
Staff scheduling and training
Nice-to-have
Responsible hospitality vision
Positive and memorable impact
Business development skills
Key Requirements
At least 5 years of practical and managerial experience