Objective: Prepare and present all types of culinary dishes, applying basic cooking, hygiene, and food preservation standards. Additionally, assess gastronomic supply and demand, optimizing resources and materials to meet customer objectives and expectations. Likewise, maintain control over monthly costs and losses. Responsibilities: * Lead kitchen staff and coordinate food orders. * Supervise food preparation and cooking processes. * Train and develop staff. * Manage kitchen staff shift schedules. * Place orders for food supplies and kitchen equipment as needed. * Train kitchen staff on food preparation tasks and plating techniques. * Prepare weekly and monthly cost reports. * Maintain sanitary and safety standards in the kitchen area. * Plan and organize menus, manage inventories, and optimize resources. Skills: * Teamwork. * Effective communication. * Leadership. * Creativity. * Decision-making. * Problem-solving. * Honesty and integrity. * Commitment. * Customer orientation. Requirements: * Minimum of 2 years verifiable work experience as head chef, restaurant manager, or executive chef. * Practical experience in menu planning and ingredient ordering. * Age: 30 to 45 years. * Preferably hold a bachelor's degree in gastronomy or related field. * Certification from a culinary school or degree in restaurant management will be valued. Work schedule: * Includes holidays. * Includes weekends. We offer statutory benefits; further details will be provided during the interview. Position type: Full-time, Indefinite duration Work location: On-site