**SUBCHEF** \-Ensure that all production processes and hygienic handling controls are carried out in accordance with established standards and guidelines. \-Guarantee that all ingredient and dish presentations meet the brand's established standards to maintain menu costs and the quality offered to customers. **Requirements:** \-Technical degree in gastronomy. \-Minimum of 5 years of experience in a similar position. \-Expert knowledge in grilling. \-Knowledge and management of inventories, butchery, and administrative control through internal systems and office software. \-Experience in processing meats, fish, and seafood. \-Extensive knowledge of high-end products (meats, fish, seafood, and general ingredients). \-Broad knowledge of various food cooking techniques (charcoal, wood, gas, sous vide). \-H certification. \-Experience in plating and dish presentation. \-Unit chef in mid-to-high-end restaurants (desirable 5 years, mandatory 3 years). \-Experience managing teams of 8 to 15 people (desirable 3 years, mandatory 2 years). \-Administrative management of kitchen area (desirable 3 years, mandatory 2 years). \-Experience managing inputs and raw materials necessary for production (desirable 2 years, mandatory 2 years). **We Offer:** \-Statutory benefits \-Free uniforms \-Staff meals \-Growth opportunities Job type: Full-time Salary: $10,000.00 \- $12,000.00 per month Benefits: * Option for indefinite contract * Dining service * Free uniforms Workplace: On-site employment