**RESPONSIBILITIES:** * Staff management * FIFO inventory management * Food hygiene handling * Hygiene standards compliance * Supervise kitchen and staff * Inventory, waste, and shortage control * Ensure cleanliness and sanitary standards * Quality control of dishes * Staff training and evaluation * Service coordination and problem resolution * Planning and technical instruction * Supervise cooking, flavor, and food presentation * Prepare dishes on time * Process supervision * Create work schedules * Cleaning schedule management * Leadership * Teamwork * Personal and subordinate appearance in the kitchen * Full cleanliness in the work area * Recipe management * Warehouse costing * Reporting * Costing * Expo (coordination of all kitchen areas and final quality checks) * Supplier calendar management * Supply control. **PROFESSIONAL SKILLS:** * Organized * Responsible * Teamwork * Work under pressure * Meet objectives * Management control * Leadership * Kitchen and team management (cooks and assistants) * Inventory control * Adherence to policies * Creation of new dishes * Procedures * Recipe management and standardization * Owner relations **EDUCATION:** * Higher education – Bachelor's degree in Gastronomy / Chef Technician * Required: Degree and professional license **SPECIFIC KNOWLEDGE:** * Experience: 2 years of experience in a restaurant as Executive Chef with specialization in bakery and pastry. * Experience in breakfast service * Management control **SCHEDULE** Monday to Friday: 06:00 AM – 4:00 PM Job type: Full-time, Indefinite duration Salary: $20,000.00 per month Benefits: * Free drinks * Free uniforms Work location: On-site position