**Minimum education:** Technical degree in Gastronomy **Previous experience desired:** * Minimum of 2 years as sous chef or kitchen leader * Experience supervising staff * Knowledge of grill, hot and cold line **Technical skills:** * Supervision of mise en place and production * Portion and quality control * Food hygiene and safe handling (Distintivo H) * Basic inventory and requisition management * Operational service planning **Soft skills:** * Operational leadership * Clear communication with kitchen and service * Decision-making ability under pressure * Organization and task follow-up * Teamwork Job type: Full-time Salary: $10,000.00 - $20,803.82 per month Benefits: * Free uniforms Work location: On-site position