Ensure food quality to achieve customer satisfaction. KNOWLEDGE: Costing, hygiene protocols and procedures, warehouse management, inventory control, personnel management, and customer service. In addition, knowledge across all kitchen areas. Extensive knowledge of national and international gastronomy. MAIN RESPONSIBILITIES: 1. Maintain discipline and proper appearance among kitchen staff. 2. Supervise the preparation and quality of each dish. 3. Enforce and comply with personal hygiene standards, care, and uniform requirements for kitchen staff. 4. Ensure kitchen staff maintain a professional image. 5. Guarantee and monitor dish preparation times. 6. Finish dishes in the dining room if necessary. 7. Support administration. 8. Replace the chef if required. 9. Suggest improvements and determine staffing needs. 10. Possess thorough knowledge of ingredients for all dishes, as well as preparation times. 11. Inspect raw material quality and monitor kitchen ingredient procurement. Employment Type: Full-time Salary: $10,000.00 per month Benefits: * Complimentary beverages * Discounts and preferential pricing * Staff cafeteria service * Complimentary uniforms Education: * Completed Technical Degree (Mandatory) Experience: * Kitchen experience: 3 years (Preferred) * Sous chef experience: 3 years (Preferred) Work Location: On-site employment