1. Leadership and Kitchen Management Strong, respectful leadership; leads large teams under pressure. Ability to train, develop, and evaluate cooks and sous chefs. Establishes discipline, order, and clear work standards. Effective communication with management, administration, and service staff. 2. Operational Mastery (Key) Full control of costs, waste, and ingredient yield. Standardization of recipes, portioning, and preparation methods. Efficient production planning (mise en place). Constant supervision of food timing and quality. Optimal inventory and purchasing management. Knowledge of and strict compliance with food hygiene and safety regulations. 3. Culinary Creativity and Innovation Ability to create new, appealing, and profitable dishes. Awareness of culinary trends (presentation, flavors, fusions). Development of seasonal and special menus. Innovation without compromising the restaurant’s identity. Modern, refined visual presentation (plating). 4. Enhancement and Optimization of Existing Menu Skill to improve current dishes without altering their essence. Optimization of flavor, texture, and presentation. Recipe adjustments for greater consistency and profitability. Ability to identify star dishes and enhance their appeal. Removal or reformulation of unprofitable dishes. 5. Customer Experience Focus Understands that kitchen and service work together. Creates dishes tailored to customer taste preferences and target market. Responds promptly to complaints or feedback. Maintains consistent quality across all services. 6. Discipline, Organization, and Professionalism Punctuality and strong sense of responsibility. Ongoing organization and cleanliness in the kitchen. Respect for procedures, recipes, and hierarchy. Ethical management of staff and resources. 7. Ability to Work Under Pressure Excellent performance during peak hours and events. Makes quick, accurate decisions. Maintains composure and team control during high-intensity services. 8. Technical Knowledge and Experience Extensive professional kitchen experience. Knowledge of diverse culinary techniques. Proficiency in operating industrial equipment. Prior experience as Executive Chef or lead Sous Chef. 9. Business Mindset Understands that the kitchen must be both creative and profitable. Contributes ideas to increase sales (specials, promotions). Participates in gastronomic marketing strategies. Aligned with the restaurant’s financial objectives. 10. Attitude and Passion Genuine passion for cooking. Continuous desire to improve and learn. Commitment to the restaurant’s growth. Pride in one’s work and results. Position type: Full-time Salary: $4,500.00 – $5,000.00 per week Work location: On-site employment