Jefe de Cocina

About the role

The Head Chef leads the kitchen team of a high‑profile restaurant, ensuring daily food service is flawless and aligns with the brand’s culinary standards.

Key responsibilities

• Manage purchasing, inventory, and cost control of raw materials and processed products.
• Supervise kitchen operations, verify ingredient quality, and ensure mise en place is executed correctly.
• Maintain hygiene, safety, and quality standards, and conduct end‑of‑shift kitchen checks.
• Lead, train, and schedule kitchen staff, handle personnel issues, and oversee audits.
• Receive orders, coordinate with runners, and ensure proper plating and delivery.

Required profile

• Minimum 3 years experience as a Head Chef or Kitchen Manager.
• Technical degree (TSU) in Culinary Arts or related field.
• Age between 30 and 40 years.
• Proven experience in staff management and hiring.
• Strong ability to work under pressure, multitask, and maintain attention to detail.

Required skills

• Proficient use of Microsoft Office.
• Experience with MarketMan inventory and cost management software.

What we offer

• Professional training and development opportunities.
• Discounts on meals and company products.
• Daily meals provided during shifts.