Job Summary: Supervises and organizes the restaurant kitchen’s operations, ensuring quality, regulatory compliance, and team motivation. Key Responsibilities: 1. Leads and supervises the restaurant kitchen’s daily operations. 2. Ensures dish quality and compliance with standards. 3. Directs and motivates the kitchen team to achieve objectives. Age: 30 to 40 years old Gender: No preference **Daily Responsibilities:** * Supervise restaurant kitchen operations, including tasting dishes before they are served. * Assign tasks and responsibilities to all kitchen staff. * Follow up on incidents or problematic situations involving staff and report them to Human Resources and/or management. * Ensure all work areas remain clean and organized at all times, in accordance with minimum standards set forth in NOM-251-SSA1 2009. * Motivate the kitchen team to improve work quality and meet established objectives. * Inspect incoming supplies according to minimum optimal quality standards. * Monitor adherence to each established process as specified in manuals or as directed by immediate supervisors. * Plan daily sub-recipe production based on PEPS (First-In, First-Out) rotation of products and supplies. * Track procurement requisitions for supplies and equipment required for the restaurant’s next-day operations. * Supervise and report (to the Administrative Manager) receipt of supplies according to the restaurant’s optimal quality standards. * Inspect the quality of served dishes. * Supervise execution of standard recipes. * Monitor compliance with workplace policies and regulations. * Address customer complaints. * Supervise PEPS inventory rotation for supplies and production. * Track implementation of new processes and procedures. * Report to the Administrative Manager if delivery times for supplies and equipment do not align with the planned schedule (before 10 a.m.) as coordinated with the Procurement Department Head. * Maintain assertive and direct communication with the Operations Manager for administrative process implementation. * Lead the kitchen team. * Operate the restaurant during peak hours or as required. Employment Type: Indefinite-term position Salary: $15,000.00 – $28,000.00 per month Benefits: * Discounts and preferential pricing * Option for indefinite-term contract * Staff cafeteria service * Complimentary uniforms Work Location: On-site employment