**What will you do on a day-to-day basis?** * Support the Sous Chef and team in coordinating culinary production, ensuring excellence in the execution of every dish. * Supervise and assist kitchen staff during service, maintaining the quality, presentation, and flavor standards set by management. * Actively participate in inventory, cost, and ordering control, ensuring efficient use of resources. * Collaborate in the development and implementation of new culinary techniques and trends, contributing creativity and innovation to the menu. * Ensure compliance with hygiene, food safety, and equipment maintenance regulations, guaranteeing a safe and organized work environment. * Foster a positive and collaborative work atmosphere, promoting training and development within the kitchen team. **What do we expect from you?** * Previous experience as Junior Sous Chef or senior Chef de Partie, ideally in high-end hotels or restaurants. * Accredited culinary education. * Up-to-date knowledge of modern culinary techniques and trends. * Proficiency in basic computer tools (office software, cost control, inventory management). * Ability to work in a team, manage pressure, and maintain attention to detail even in high-volume environments.