SECOND KITCHEN MANAGER

Description

Summary: We are seeking a candidate with solid kitchen experience, problem-solving ability, and team leadership skills to ensure culinary excellence and seamless coordination with the dining room. Highlights: 1. Solid experience in Japanese cuisine and gastronomy 2. Problem-solving ability and decision-making under pressure 3. Team leadership and commitment to culinary excellence Candidate with solid kitchen experience. Experience in Japanese gastronomy is preferred. Experience in cost control, purchasing, and inventory management. ·Problem-solving ability and decision-making under pressure. Attention to detail and commitment to culinary excellence. Ability to communicate effectively with team members and suppliers. Team Leadership: Supervise, motivate, and train the kitchen team, ensuring their professional development. Support the head chef in daily operations. Culinary Quality: Guarantee authenticity and excellence in dish preparation and presentation. Ensure compliance with food hygiene and safety regulations. Coordination with Dining Room: Collaborate closely with the dining room team to deliver a smooth and efficient guest experience. * Minimum 2 years of experience. Demonstrable 2-year experience in kitchen operations. * Medium-level Vocational Training Certificate (FP de Grau Mig) * Catalan (spoken: basic, written: basic) * Spanish (spoken: advanced, written: advanced) * Temporary employment contract (6 months) * Full-time position * Gross monthly salary ranging from '1900' to '2500'