Job Summary: Lead and supervise all kitchen operations, from staff management to dish quality and inventory control. Key Highlights: 1. Leadership in kitchen team retention and motivation 2. Ensuring dish quality and operational processes 3. Innovation for cost reduction and recipe improvement FUNCTIONS AND RESPONSIBILITIES: Apply leadership that fosters employee retention, motivates staff, and directs them toward company-established goals. Maintain complete kitchen staff rosters. Interview candidates for kitchen hiring (approval required), adhering strictly to the job profile. Ensure the new employee onboarding protocol is followed. Induction Defined training plan Uniform package prepared Restaurant tour provided Introduction to the staff roster Ensure dish quality. Ticket time. Ensure layout roles are properly assigned. Prepare raw material order projections. Forecast production levels across all kitchen areas during each shift. Supervise adherence to recipes during operations. Supervise proper use of utensils and correct handling of kitchen equipment. Guarantee availability of all supplies and brand-specific institutional items (sauces, desserts, utensils). Monitor and ensure compliance with established operational and hygiene procedures. Develop kitchen staff work skills and guarantee teamwork. Develop and monitor kitchen area action plans. Supervise proper receipt of supplier deliveries, constantly auditing whether goods arrive complete, in good condition, and matching the invoice. Kitchen staff schedules balanced according to branch needs. Training calendar for clinics or processes, based on branch needs. Prepare and update the ordering folder (monthly). Continuous innovation for cost reduction without compromising quality. Monitor station preparation activities. Prepare weekly inventories. Develop and monitor station-specific cleaning schedules. Prepare kitchen schedules and submit them to the General Manager for validation. Maintain branch maintenance log (preventive and corrective). Supervise and ensure correct entry of purchase orders and subsequent purchases. Ensure correct inter-warehouse transfer procedures. Monitor and ensure compliance with income statement performance indicators. Cost Direct operating expenses Other operating expenses Profit Propose innovation for new dishes and recipe improvements. Guarantee correct introduction of new dishes and supplies. Supervise compliance with safety regulations at the branch. Waste control and initiatives for reduction. Food waste control and initiatives for reduction. Cleaning and disposable supplies budget control. Compliance with employee meal budget. Prepare weekly employee menu. Ensure employee meals are served before 12 p.m. or before 7 p.m. Briefing or mini-meeting with the kitchen team. Ensure and safeguard revenue generated from business sales, submitting cash register closing reports per procedure. Inventory of kitchen utensils, including stock levels and discrepancies.-Requirements- Minimum Education: High school diploma - Professional Education 2 years of experience Age: between 25 and 48 years