Job Summary: Responsible for supervising kitchen staff, ensuring regulatory compliance, training personnel, maintaining communication, guaranteeing food quality and preparation. Key Responsibilities: 1. Lead and evaluate the kitchen team 2. Ensure food quality and preparation 3. Guarantee compliance with safety and hygiene standards Staff Supervision: Lead the kitchen team, assign tasks, and evaluate performance. Regulatory Compliance: Ensure adherence to food safety and hygiene regulations. Staff Training: Train chefs and newly hired staff. Communication: Maintain communication with the head chef and restaurant manager. Food Plating: Ensure food is plated according to preparation standards, presentation, temperature, and ingredients. Quality Assurance: Verify that products are in good condition and dishes are prepared to a high standard. Food Preparation: Measure ingredients, operate kitchen equipment, and participate in dish preparation. Place supply orders to maintain appropriate inventory levels. Compensation: Based on qualifications. -Requirements- Minimum Education: Upper secondary education - Professional Technical Education 2 years of experience Age: Between 28 and 50 years