Chef A

Description

Job Summary: Chef A responsible for food preparation, cooking, and presentation, ensuring high standards of quality, hygiene, and service in the hotel kitchen. Key Highlights: 1. Solid experience in culinary techniques and organization. 2. Ability to work under pressure in dynamic environments. 3. Supervision and coordination of kitchen staff. The Chef A is responsible for food preparation, cooking, and presentation within the hotel kitchen, ensuring high standards of quality, hygiene, and service. This position requires solid experience in culinary techniques, organization, and the ability to work under pressure in dynamic environments. **Main Responsibilities:** * Prepare and cook food according to standards and recipes established by the Executive Chef or Sous Chef. * Supervise proper handling and storage of ingredients. * Coordinate and support junior staff (Chef B, kitchen assistants). * Verify food quality, taste, and presentation prior to service. * Maintain cleanliness and order in the work area in accordance with food hygiene and safety standards. * Control portion sizes and minimize waste. * Participate in menu development and gastronomic suggestions when required. * Meet established service timelines, especially during peak hours. **Requirements:** * Prior professional kitchen experience, preferably in hotels or high-volume restaurants. * Knowledge of culinary techniques, kitchen equipment operation, and hygiene standards. * Teamwork skills and basic leadership ability. * Flexible scheduling availability. * Culinary or related education (preferred). Salary: $11,041\.50 per month Benefits: * Savings fund * Referral program * Life insurance * Staff dining service * Complimentary uniforms * Grocery vouchers Work Location: On-site employment