**JOB MISSION** TO SUPERVISE AND MANAGE ALL KITCHEN OPERATIONS, ENSURING FOOD QUALITY AND SAFETY, MENU CREATIVITY, TEAM AND COST MANAGEMENT, AND AN EXCEPTIONAL CULINARY EXPERIENCE FOR THE CUSTOMER. THIS INVOLVES BOTH CREATIVITY IN DISH CREATION AND LEADERSHIP OF KITCHEN STAFF TO ENSURE EFFICIENT EXECUTION AND COMPLIANCE WITH STANDARDS. **POSITION PROFILE** GOOD PERSONAL APPEARANCE **RESPONSIBILITIES** MENU DEVELOPMENT AND MANAGEMENT, SUPERVISION OF STAFF, AND OVERALL KITCHEN ORGANIZATION, ENSURING DISH QUALITY AND COMPLIANCE WITH HYGIENE STANDARDS. IN ADDITION, MUST MANAGE BUDGETS, CONTROL FOOD COSTS, AND MAINTAIN INVENTORY. **EDUCATION** EDUCATIONAL LEVEL: UNIVERSITY CHEF DEGREE **KNOWLEDGE AND SKILLS** KNOWLEDGE OF COOKING TECHNIQUES DISH PRESENTATION ORGANIZATION AND PLANNING SKILLS CLEANLINESS AND ORDER TEAMWORK WORKING UNDER PRESSURE COMMUNICATION **COMPETENCIES** CREATIVE AND INNOVATIVE ATTENTION TO DETAIL PHYSICAL ENDURANCE TEAMWORK INITIATIVE SELF-CONTROL **ATTITUDES, PRINCIPLES AND CORE VALUES** MORAL AND ETHICAL INTEGRITY POSITIVE ATTITUDE COMMITTED TO EVERY PROJECT SERVICE ORIENTATION **WORK EXPERIENCE** : RECENT GRADUATE/MINIMUM EXPERIENCE Employment type: Full-time, Indefinite duration Salary: $11,000.00 per month Work location: On-site position