KNOWLEDGE: Costing, hygiene protocols and procedures, warehouse, inventories, personnel management, customer service. In addition to knowledge in all kitchen areas. Extensive knowledge of national and international gastronomy. MAIN RESPONSIBILITIES: Maintain discipline and proper appearance of kitchen staff. Supervise the preparation and quality of each dish. Comply with and enforce personal hygiene practices, care, and uniform standards for kitchen staff. Ensure kitchen staff maintain a professional image. Monitor and ensure appropriate dish preparation times. Finish dishes in the dining area if necessary. Support management. Replace the chef when necessary. Suggest changes and determine staffing needs. Must have thorough knowledge of ingredients used in all dishes, as well as preparation times. Inspect the quality of raw materials and monitor purchases of kitchen supplies. Guarantee food quality to achieve customer satisfaction. Organize workstations with all necessary ingredients and kitchen equipment. Prepare ingredients for cooking (chopping and peeling vegetables, cutting meat, etc.). Ensure excellent presentation. Maintain a clean and organized kitchen environment. Ensure all food and other products are stored properly. Control inventory levels. Position type: Full-time Salary: Starting at $12,000.00 per month Benefits: * Free beverages * Discounts and preferential pricing * Dining services Education: * Completed higher technical degree (Mandatory) Experience: * Cooking: 3 years (Desirable) * Sous chef: 3 years (Desirable) Workplace: On-site