Job Summary: We are seeking an experienced culinary professional to supervise daily operations, coordinate kitchen staff, ensure quality standards, and contribute to menu development, assuming operational leadership. Key Responsibilities: 1. Leadership in daily kitchen operations and staff management. 2. Ensuring food quality and presentation. 3. Support in menu planning and development. **Requirements:** Education: Technical or Bachelor’s degree in Gastronomy or related field. Experience: 3–5 years in professional kitchens. Minimum 2 years in a similar position or as Line Cook. **Technical Knowledge:** Advanced culinary techniques. Food hygiene handling (H Certification preferred). Cost and yield control. Production planning. Operational leadership. **Duties and Responsibilities** Supervise daily kitchen operations. Coordinate and direct kitchen staff during service. Ensure adherence to recipes, portion sizes, and presentation standards. Verify ingredient quality, freshness, and proper stock rotation. Support menu planning and development. Control waste and optimize food costs. Train and develop kitchen staff. Supervise cleanliness, organization, and compliance with sanitary regulations. Act as substitute for the Executive Chef in their absence. Participate in inventory counts and supply requisitions. **We Offer:** * Competitive salary based on profile: $18,000 * Statutory benefits. * Schedule: Monday to Sunday (midweek day off) Employment type: Full-time Salary: $18,000.00 per month Work location: On-site employment