Job Summary: Supervises and trains cooks, ensuring food preparation, organization, and quality according to standards and hygiene regulations. Key Responsibilities: 1. Leadership in the kitchen and supervision of staff. 2. Ensures food preparation quality and hygiene. 3. Organization and control of kitchen inventory. * Preparation of food according to standard recipes. * Demonstrates a sense of urgency regardless of customer volume, impacting service speed. * Supervises and trains cooks. * Supervises the line assigned by the operations chef and ensures proper shift coverage. * Verifies the condition of food upon delivery from suppliers. * Performs disinfection and proper arrangement of supplies. * Controls supply inventory, tracking items used on their line, and accurately completes brigade-assigned forms. * Ensures order and organization of refrigerators. * Responsible for arranging perishable foods according to FIFO (First In, First Out), as well as labeling foods with production and expiration dates. * Daily verification that foods are stored in accordance with hygiene standards. * Prepares requisitions for supplies required for production, subject to approval by the operations chef. * Completes equipment and utensil write-off forms to report to the operations chef for approval and subsequent procurement. * Ensures orders and presentation of each dish are synchronized, served at the correct temperature, and meet the quality requirements specified in standard recipes. * Responsible for general cleaning and disinfection of the kitchen. * Verifies cook shift logs at opening and closing. C o r r e o gastrocapital . rh @ gmail . com W H A T S A P P 9 9 9 1 1 7 1 0 4 8 Position Type: Full-time Salary: $12,000\.00 \- $14,000\.00 per month Education: * Completed high school diploma (Desirable) Experience: * Similar position: 1 year (Desirable) Work Location: On-site employment
Juan García
Indeed · HR
Juan García
Indeed · HR
