KEY RESPONSIBILITIES

Descubra exactamente qué habilidades, experiencia y cualificaciones necesitará para tener éxito en este puesto antes de enviar su solicitud a continuación.
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Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.

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Must have excellent food knowledge and a full understanding of culinary terms.

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Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.

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Must be proficient in completing tasks, work efficiently and productively.

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Must be able to work in any section of a kitchen.

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Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.

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Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.

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Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty;
this may include show plates, food samples and random food tastings.





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Control production levels and recommend ideas for improvements and better cost controlling.

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Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy;
Report any discrepancies to his immediate supervisor.

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Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.

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Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.

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Ensures that the HACCP program is carried out correctly.

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Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the presente inspectors.

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Reports for duty at a

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