Kitchen Leader

• Leadership: Ability to manage and motivate a team of approximately 10 people, ensuring the achievement of objectives and operational efficiency.
• Management: Ability to organize and coordinate team tasks, optimizing time and resources.
• Quality Knowledge: Mastery of product and service quality standards, as well as the corresponding sanitary regulations.
• Incident Resolution: Ability to identify and resolve incidents quickly and effectively, minimizing their impact on the operation.
• Proactivity: Proactive attitude to detect opportunities for improvement and propose innovative solutions that contribute to the optimization of the kitchen space and processes.

The creation of a Kitchen Leader position is requested, whose main objective will be to ensure efficient kitchen operation, product quality, and team supervision and leadership. This position requires a profile with outstanding skills in team management, quick and effective decision-making in the face of incidents, and proactivity in continuous process improvement.

1. Preparation of kitchen rosters: Planning staff work shifts, ensuring adequate coverage at all times.
2. Order management: Supervision and control of orders and products necessary for the kitchen.
3. FIFO control and Records and regulations (HACCP): Ensuring compliance with FIFO procedures and maintaining proper records of the movement and conditions of stored products.
4. Preparation of cycle changes and Chef Table: Coordination and execution of cycle changes in the kitchen, as well as the preparation and presentation of dishes at the Chef Table.
5. Team management: Direct supervision of a team of approximately 10 people, guaranteeing the correct execution of tasks and compliance with quality standards and working times.
6. Monitoring of temperatures and quality: Daily control of temperatures according to HACCP.
7. Quality audits: Carrying out internal audits to evaluate HACCP compliance in the kitchen, generating reports and proposing corrective actions when necessary.
8. Training in plating and visual product image: Continuous training for the team and visual presentation of dishes, ensuring that all products are presented in a manner consistent with company standards.
9. Improvement proposals: Identification and proposal of improvements in operational processes, team efficiency, and product quality.
10. Incident resolution: Acting decisively in the face of any operational, technical, or quality incident, minimizing the impact on service and maintaining kitchen operating standards.
11. APP security management: Ensuring the correct management of the knife flow. Carrying out inventories, managing losses.
12. Waste management: Ensuring control of food waste, coordinating with the central kitchen to reduce consumption as well as product waste.

• 5 days a week (Monday - Sunday), 8 hours per day.
• Rotating schedule according to the operational needs of the kitchen.