Job Summary: We are seeking a culinary professional with fine dining experience to oversee and standardize recipes, manage teams and processes, and enhance the gastronomic experience. Key Highlights: 1. Fine dining experience as Sous Chef or Chef de Partie 2. Ability to create, supervise, and standardize recipes 3. Cost analysis and continuous process improvement TERRACE PROFILE: · Age: 30–48 · Minimum 1–2 verifiable years in professional kitchens, including roles as Sous Chef or Chef de Partie in fine dining restaurants. · Production time management and station coordination. · Flexible availability for shift schedules. · **Education:** Bachelor’s degree or technical diploma in Gastronomy, Culinary Arts, or related field. · Commute time no longer than 1.5 hours. SKILLS: · Ability to create, supervise, and standardize recipes. · Cost, efficiency, and performance analysis of staff and processes. · Effective communication with kitchen staff and other restaurant departments. · Working under pressure in high-demand environments. · Conflict resolution and strategic decision-making. · Ability to continuously evaluate and improve processes, menus, and gastronomic experiences. EMPLOYMENT OFFERING: · Salary: $20,000 gross monthly · Statutory benefits · Rotating 8-hour shifts **BENEFITS:** · Statutory benefits · Industry events · Incentive trips · 10% discount at our dining and fitness centers SCHEDULE: Rotating 8-hour workday with one day off after every six working days from Monday to Thursday LOCATION: Torre Latinoamericana Salary: $20,000.00 per month Benefits: * Complimentary uniforms Workplace: On-site employment
Juan García
Indeed · HR
Juan García
Indeed · HR
