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Position Summary: Supervises and trains cooks, ensuring food preparation, hygiene, and organization according to standards and regulations. Key Responsibilities: 1. Leads food preparation and supervision with urgency and quality. 2. Trains cooks and verifies the quality and hygiene of ingredients. 3. Ensures order, organization, and cleanliness in the kitchen. * Prepares food according to standard recipes. * Demonstrates a sense of urgency regardless of customer volume, impacting service speed. * Supervises and trains cooks. * Supervises the station assigned by the operational chef and ensures proper shift coverage. * Verifies the condition of food upon delivery from suppliers. * Performs disinfection and proper storage of ingredients. * Controls inventory of ingredients used in the assigned station, accurately completing 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 checks to ensure food is stored in accordance with hygiene standards. * Prepares requisitions for ingredients required for production, subject to approval by the operational chef. * Completes forms for disposal of small equipment and utensils to report to the operational chef for approval and subsequent purchase. * Ensures orders and presentation of each dish are synchronized, served at the correct temperature and meeting the required quality per standard recipe specifications. * Responsible for general cleaning and disinfection of the kitchen. * Verifies cook attendance 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 Employment Type: Full-time Salary: $12,000.00 - $14,000.00 per month Education: * Completed high school (Preferred) Experience: * Similar position: 1 year (Preferred) Work Location: On-site employment
