We are looking for a Head Chef with a Bachelor's Degree in Gastronomy and availability to rotate shifts. **Supervision of "Mise en place":** Ensure that all stations have their supplies prepared before service begins. **Food Safety Control:** Implement and monitor systems such as **HACCP** or **Standard 251/H Distinction** (receiving, cooking, and storage temperatures). **Dish Dispatch (The Pass):** Act as the final quality filter, verifying that each dish meets aesthetic and temperature requirements before being served to the customer. **Sales Forecasting:** Estimate required supply quantities (par-stock) according to seasonality to avoid over-purchasing or shortages. **Inventory Control:** Monitor stock levels, conduct monthly inventories, and minimize waste (waste management). **Ongoing Training:** Train staff in 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 waiters know the ingredients in each dish. Position type: Full-time Salary: $12,000.00 - $15,000.00 per month Benefits: * Dining service Workplace: On-site employment