Key Responsibilities:

Assist in preparing and presenting high-quality dishes according to hotel standards.
Manage daily kitchen operations within the assigned section.
Maintain food quality, consistency, presentation, and hygiene standards.
Ensure proper food storage, handling, and compliance with food safety regulations.
Coordinate with the Head Chef and other kitchen team members.
Monitor kitchen supplies and minimize food wastage.
Maintain cleanliness and organization of the kitchen workstation.

Requirements

Education: Minimum of 3 years of formal education in Gastronomy (Bachelor’s degree or equivalent qualification covering at least 6 semesters).
Experience: 3 years of relevant professional kitchen experience.
Language: Candidates with English proficiency are welcome.

Competências necessárias

Culinary PreparationFood Presentation and PlatingSection Kitchen OperationsFood Quality ControlFood Consistency ManagementFood Hygiene and SanitationSafe Food Storage and HandlingFood Safety Regulation ComplianceKitchen Team CoordinationKitchen Supply MonitoringFood Waste ReductionKitchen Workstation OrganizationEnglish Communication

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