* Studies in Gastronomy, Culinary Arts or related field (desirable). * Minimum experience of **3 to 5 years** as Head Chef or Sous Chef. * Knowledge of Distintivo H, Norma 251, PEPS, and food handling. **Technical knowledge** * Menu planning and recipe standardization. * Cost control, waste management, and inventory management. * Supplier management and ordering. * Food hygiene and safety standards (HACCP, GMP, Distintivo H, etc.). * Cooking techniques and dish presentation. **Skills** * Leadership and kitchen staff management. * Organization and ability to work under pressure. * Ability to solve problems quickly. * Effective communication and teamwork. * Culinary creativity and innovation. **Key responsibilities** * Supervise food preparation and quality. * Coordinate and train kitchen staff. * Ensure compliance with sanitary regulations. * Control costs and optimize resources. * Maintain order and cleanliness in the kitchen. **Other requirements** * Flexible schedule availability (including weekends). * Proactive attitude and commitment. * Good time management. Type of position: Full-time, Probationary period Contract duration: 3 months Salary: $18,000.00 - $20,000.00 per month Benefits: * Salary increases * Discounts and preferential pricing * Option for indefinite-term contract * Discounted cafeteria service * Free uniforms Workplace: On-site employment