SUBCHEF KITCHEN

Administrate and coordinate kitchen activities during your shift, guiding, prioritizing/distributing tasks, and solving operational problems following instructions from the Head Chef. • Participate in menu planning, as well as participate in preparing technical sheets for each dish (quantity, preparation method, ingredients etc.). • Supervise food preparation to ensure quality and presentation standards are met. • Ensure food safety standards and enforce procedures outlined in the manual of good practices for food handling. • Prepare monthly inventories following established procedures. • Contribute to achieving food and beverage cost targets through analysis of reports, statistics, and performance indicators from the kitchen. • Substitute the immediate superior in their absence. • Ensure supply of necessary products for kitchen operation, placing orders and requests with responsible parties.