Position Summary: We are seeking an experienced culinary professional to lead and optimize culinary operations, ensuring quality and efficiency in a high-demand environment. Key Highlights: 1. Key role in recipe creation and standardization 2. Strategic management of costs and personnel 3. Opportunity for continuous improvement in gastronomic experiences TERRACE PROFILE: · Age: 30 to 48 · Minimum 1\-2 years of verifiable professional kitchen experience, including roles as Sous Chef or Chef de Partie in fine dining restaurants. · Production time management and station coordination. · Flexible availability for work hours. · **Education:** Bachelor's degree or technical program in Gastronomy, Culinary Arts, or related fields. · Commute time no longer than one and a half hours. SKILLS: · Ability to create, supervise, and standardize recipes. · Cost analysis, efficiency assessment, and performance evaluation of staff and processes. · Effective communication with kitchen staff and other restaurant departments. · Working under pressure in high-demand environments. · Conflict resolution and strategic decision-making. · Ability to continuously evaluate and improve processes, menus, and gastronomic experiences. EMPLOYMENT OFFERING: · Salary: $20,000 gross monthly · Statutory benefits · Rotating 8-hour shifts **BENEFITS:** · Statutory benefits · Industry events · Incentive trips · 10% discount at our dining and fitness centers SCHEDULE: Rotating 8-hour workday with one day off after every six working days, Monday through Thursday. LOCATION: Torre Latinoamericana Salary: $20,000\.00 per month Benefits: * Complimentary uniforms Workplace: On-site employment
Juan García
Indeed · HR
Juan García
Indeed · HR
