Assist the Sous Chef in the full operation of all kitchen units, taking responsibility for cost, quality, hygiene, taste, and presentation of all food
Job Summary
Assist the Sous Chef in the full operation of all kitchen units, taking responsibility for cost, quality, hygiene, taste, and presentation of all food.
Personally control the presentation and quality of food prepared for breakfast, lunch, and dinner, and prepare standard recipes to ensure consistency.
Identify training needs of kitchen personnel, organize and deliver necessary trainings, and monitor personnel performance.
Matching Summary
Assist the Sous Chef in the full operation of all kitchen units, taking responsibility for cost, quality, hygiene, taste, and presentation of all food.
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
Development and advancement opportunities
Key Requirements
At least 5 years of practical and managerial experience