Sous Chef Temporal

Summery of position;

-. In charge of restaurant and Event kitchen related duties

-. to guarentee a smooth kitchen operation

-. supervises all kitchen operation and preperation

-. manage all food related cost

-.Satisfy all guest needs in terms of culinary expectations

-. Maintain aprofessional work environment

-. Responsible organizing staff food

Duties and responsibilities:

-. Supervise all kitchen operation in terms of quality, quantity and timeline

-. Implement, supervise and train to staff all HACCP reglations

-. Create, implement and calculate new dishes, menus and/ or any other F&B activities

-. Maintain aprofessional communication to all other related departments

-. Reports any incidents like sick leave, illnes, labor accidents

-. Guide departmental meetings and communication

-. Trains and devoleps staff

-. Purchasing of kitchen related goods

-. Replaces the Executive Chef when he has his days off

Work experience requirements:

-. 40 Hour per week, able to work more hours if needed due to operational requirements

-. Familiar with the HACCP and other legal regulations

-. Culinary skills

-. Hands on mentality

-. Excellent communicator

-. Can handle stress during peak hours

-. People manager

Education requirements:

-. Computer literate

-. Spanish

-. English

Contract duration: 8 months/ Fulltime

Starting date 01/03/2022