Descrição da Função

Main Responsibilities

Prepare and cook food according to established recipes and standards.

Manage a specific section of the kitchen, ensuring organization, cleanliness, and efficiency.

Supervise junior staff (such as second-class cooks or kitchen assistants), guiding their work.

Ensure quality control of dishes, maintaining consistency in taste, presentation, and timing.

Follow food hygiene and safety regulations (HACCP standards).

Assist in menu planning and development of new dishes when required.

Monitor stock and ingredients, checking freshness, storage conditions, and replenishment needs.

Ensure smooth kitchen operations, especially during busy service periods.

Perfil do Candidato

Proven experience in the hospitality industry.

Excellent technical knowledge of culinary arts and food safety.

Ability to work under pressure.

Organized, fast, and responsible.

Team spirit and leadership skills.

Contacto

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