Plan, coordinate, and supervise food preparation and service in the employee dining hall, ensuring quality, hygiene, presentation, taste, compliance with food safety regulations, and employee satisfaction. **Main Functions and Responsibilities** * Coordinate the purchase and receipt of raw materials, verifying quality, quantity, and expiration dates. * Monitor food and supply inventories to prevent waste. * Ensure compliance with hygiene, food safety, and good handling practices. * Organize kitchen staff schedules, roles, and shifts. **Essential Requirements** * Experience: Minimum 2 years in hotel kitchens or industrial dining halls. * Knowledge of food hygiene and sanitation regulations. * Handling of cleaning chemicals. * Operation and maintenance of industrial kitchen equipment. **Academic Background** * Education: Completed high school diploma or Bachelor's degree in Gastronomy or related field. **Skills and Competencies** * Leadership and personnel supervision. * Organization and attention to detail. * Effective communication. Job type: Full-time Salary: Up to $25,000.00 per month Benefits: * Dining hall service * Grocery vouchers Workplace: On-site position