Job Summary: Culinary professional with experience in staff supervision, production management, and waste control in industrial kitchens. Key Points: 1. Menu and minutes review for food production. 2. Waste control generated during production. 3. Experience managing staff in large-scale kitchens. - Review of menus and minutes established for food production. - Waste control generated during production - Proper handling and control of utensils and materials within the area - Experience managing staff in large-scale kitchens (industrial kitchen/restaurant). -Requirements- Minimum education: Upper secondary education - Technological Baccalaureate 1 year of experience Languages: Spanish Age: between 25 and 45 years Knowledge: Cooking, Waste control, HACCP certification, Gastronomy, Grill operation, Food production, Perishable goods handling, Food hygiene Willingness to travel: Yes Willingness to relocate: Yes Keywords: chef, cook