Chinese Kitchen Section Leader

We believe our employees are the engine of our success and we strive to create a positive and supportive work environment. As a member of our team, you will have access to a range of benefits, which include:

• Fuel your workday with delicious lunches and snacks, free daily menu.
• Join our dynamic company where your ideas are welcome and valued.
• Elevate your career with genuine growth opportunities, even abroad!
• Take the opportunity to work with a world leader in luxury gourmet entertainment and leave your mark on the sector.

• Higher Degree in Hospitality and Tourism or other similar training related to the area.
• Minimum of 3 years of experience and extensive knowledge of traditional and regional Chinese cuisine.
• Mastery of wok, steaming, frying, broth techniques, and the preparation of Chinese specialties.
• Availability to work morning, afternoon, or night shifts.
• Mandarin Chinese and Spanish are essential
• 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 the efficient operation of the kitchen, product quality, and the supervision and leadership of the team. This position requires a profile with outstanding skills in team management, quick and effective decision-making when incidents arise, and proactivity in the continuous improvement of processes.

1. Assign personnel to shifts and perform attendance controls during the working day. 
2. Print production and temperature control sheets, deliver them to each shift, and supervise their compliance. 
3. Carry out the delivery of kitchen utensils and machines, perform their delivery and cleaning logs, guaranteeing their functionality. 
4. Check that raw materials are available for the production process, according to recipe specifications. Control proper FIFO (first in, first out) rotation. 
5. Supervise the processes carried out in the kitchen and verify the specific working conditions of the staff in charge, reporting shortages of raw materials or process incidents to the Sous Chef for management. 
6. Maintain control and perform digital and/or manual records of all area procedures (waste, production, HACCP food safety system, etc.). 
7. Ensure the shift's production by supporting operational tasks when necessary. 
8. Close the log sheet at the end of the shift, reporting pending tasks to the next person in charge. 
9. Train and assist new hires and those workers of lower hierarchical rank, ensuring training and learning in accordance with established procedures. 
10. Respect the company's environmental policy with responsibility within their specific scope, promoting its compliance. 

• (Monday - Sunday), 8 hours per day.