Kitchen Manager

Description

Job Summary: Responsible for planning, preparing, and serving meals to medical and executive staff, ensuring culinary quality and administrative efficiency. Key Highlights: 1. Design of varied and healthy weekly menus. 2. Management of proteins, side dishes, and balanced cooking. 3. Optimal control of budgets, purchasing, and inventory. **Hospital Specialty Cook** Responsible for planning, preparing, and serving meals to medical and executive staff, ensuring culinary quality and administrative efficiency through optimal management of budgets, purchasing, and inventory control. **Profile:** Bachelor's degree in Gastronomy, Tourism Business Administration, or equivalent practical experience (minimum 2 years in similar positions such as Cook, Chef, or administration of small food units). **Responsibilities:** * Design of varied and healthy weekly menus * Daily preparation of breakfasts/lunches under high hygiene standards. * Deep cleaning and maintenance of the kitchen area, equipment, and utensils. * Preparation of the shopping list based on the planned menu. * Weekly budget control: expense recording, submission of invoices and receipts to accounting. **Requirements:** * Ability to select fresh products, compare prices among suppliers, and optimize the budget. * Skill in designing a non-repetitive weekly menu that utilizes seasonal ingredients. * Proficiency in the FIFO system **Technical Knowledge:** * Culinary: Management of proteins, side dishes, and balanced cooking. * Regulatory: Hygienic handling of food (Standard 251\). * Administrative: Basic mathematics, inventory control, and basic use of digital tools (Excel or purchasing apps). Salary: $10,500\.00 \- $12,500\.00 per month Benefits: * Grocery vouchers Workplace: On-site employment