KNOWLEDGE: Costing, hygiene protocols and procedures, warehouse management, inventory control, personnel management, customer service. In addition to knowledge across all kitchen areas. Extensive knowledge of national and international gastronomy. MAIN RESPONSIBILITIES: Maintain discipline and proper appearance of kitchen staff. Supervise the preparation and quality of each dish. Enforce and comply with personal hygiene standards, care, and uniform requirements for kitchen staff. Ensure kitchen staff maintain a professional image. Guarantee and monitor dish preparation times. Finish dishes in the dining room if necessary. Support administration. Replace the cook when required. Suggest changes and determine staffing needs. Must have thorough knowledge of ingredients for all dishes, as well as preparation times. Inspect raw material quality and track raw material purchases for the kitchen. Guarantee food quality to achieve customer satisfaction. Organize workstations with all necessary ingredients and kitchen equipment. Prepare ingredients for cooking (e.g., chopping and peeling vegetables, cutting meat, etc.). Guarantee excellent presentation. Maintain a hygienic and orderly kitchen environment. Ensure all food and other products are stored appropriately. Control inventory levels. Position type: Full-time Salary: Starting at $15,800.00 per month Benefits: * Free beverages * Discounts and preferential pricing * Staff cafeteria service Education: * Completed higher technical degree (Mandatory) Experience: * Kitchen: 3 years (Desirable) * Sous chef: 3 years (Desirable) Workplace: On-site employment