**Main Responsibilities** **Operational Management** * Execute preparations according to recipes and technical sheets. * Control cooking times and appropriate temperatures. * Keep your workstation clean and organized. * Collaborate with the rest of the team in mise en place and service tasks. * Report incidents or product needs to the station chef. **Quality and Cleanliness** * Meet established quality and presentation standards. * Follow food safety and HACCP protocols. * Ensure proper handling and storage of food. * Participate in general kitchen and equipment cleaning. **Requirements** * Minimum 1 year of experience in professional kitchens. * Basic culinary training or equivalent. * Knowledge of food hygiene and safety. * Ability to work under pressure and as part of a team. * Proactive, organized, and responsible attitude