Position Summary: We are seeking a Kitchen Manager with a Bachelor's Degree in Gastronomy to oversee culinary operations, quality control, inventory management, and staff training. Key Highlights: 1. Leadership in culinary management and food quality control 2. Responsibility for "Mise en place" and dish plating/exhibition 3. Inventory management, waste control, and continuous staff training We seek a Kitchen Manager with a Bachelor's Degree in Gastronomy, available to work rotating shifts. **Supervision of "Mise en place":** Ensure all stations have their ingredients and equipment prepared before service begins. **Food Safety Control:** Implement and monitor systems such as **HACCP** or **Standard 251/Distintivo H** (receiving, cooking, and storage temperatures). **Dish Plating/Exhibition (The Pass):** Serve as the final quality checkpoint, verifying that each dish meets aesthetic and temperature standards before being served to the customer. **Sales Forecasting:** Estimate required ingredient quantities (par-stock) based on seasonality to avoid over-purchasing or stockouts. **Inventory Control:** Monitor stock levels, conduct monthly inventories, and minimize waste (waste management). **Continuous Training:** Train staff in cutting, cooking techniques, and service standards. **Performance Evaluation:** Identify talent for promotions and manage internal conflicts in a high-stress environment. **Communication with Front-of-House (FOH):** Coordinate with the Head Waiter to ensure smooth service and that waitstaff are knowledgeable about ingredients in each dish. Position Type: Full-time Salary: $12,000.00 - $15,000.00 per month Benefits: * Staff cafeteria service Workplace: On-site employment