Job Summary: Supervise the daily operation of the cold kitchen, controlling dish preparation, quality, and presentation, and coordinating staff. Key Responsibilities: 1. Daily supervision and operation of cold kitchen 2. Quality control and presentation of dishes 3. Staff coordination and supply management Supervise the daily operation of the cold kitchen Prepare and control quality of cold dishes Coordinate assigned staff Ensure recipe compliance, portioning, and presentation Control waste and supplies Ensure cleanliness, order, and hygiene Provide support at sushi bar when required Maintain constant communication with chef / kitchen manager. -Requirements- Minimum education: Higher education - Bachelor's degree 2 years of experience Languages: Spanish Age: between 25 and 33 years old Keywords: resident, supervisor, overseer, assistant manager, responsible person, coordinator, manager, captain, culinary, culinary, cook, kitchen, zone, area