Position Summary: Supervise, train, and direct kitchen operations to ensure customer satisfaction and optimization of menus and costs. Key Highlights: 1. Lead and train kitchen staff. 2. Create and renew attractive and profitable menus. 3. Ensure ingredient quality and cost control. **POSITION OBJECTIVE:** * Supervise, train, organize, and direct kitchen operations to achieve complete customer satisfaction in food preparation. * Create, plan, and renew menus to maintain customer interest without compromising the cost-to-price relationship of each dish, in coordination with the Food & Beverage Manager and Sous Chef. **RESPONSIBILITIES:** * Monitor activities of cooks and other kitchen staff. * Plan and direct food preparation in the kitchen. * Ensure proper functioning of the kitchen area. * Maintain order and discipline in the kitchen area. * Follow up on payroll incidents. * Discipline employees who do not perform optimally. * Evaluate staff performance and provide appropriate feedback. * Conduct procurement projections jointly with the Sous Chef and storeroom clerk. * Place necessary orders for restocking supplies jointly with the Sous Chef and storeroom clerk. * Verify ingredient quality to ensure compliance with established quality standards. * Develop cutting-edge menus. * Conduct raw material inventories jointly with the Sous Chef and kitchen staff. * Maintain control over shrinkage and inventories. * Ensure food cost remains at a maximum of 25%. Employment Type: Full-time Salary: $18,000\.00 \- $20,000\.00 per month Benefits: * Salary increases * Option for indefinite-term contract Education: * Completed high school diploma (Preferred) Experience: * Kitchen experience: 1 year (Preferred) Work Location: On-site employment