HEAD CHEF FOR A CAMPSITE

Description

Summary: Supervise and coordinate the kitchen team by planning and organizing meals and menus, controlling quality, managing inventories, and training and evaluating staff. Highlights: 1. Kitchen team supervision and coordination 2. Inventory management and quality control 3. Kitchen staff training and evaluation Work experience required: 12 months Professional level: TEAM LEADER Contract type: INDEFINITE-TERM EMPLOYMENT CONTRACT Schedule: Rotating shifts: 7 a.m. to 3 p.m. or 3 p.m. to 11 p.m., with mandatory rest breaks Supervise and coordinate the kitchen team through daily planning and organization of meals and menus. Control dish quality and presentation. Manage inventories, orders, and raw material stock. Train and evaluate kitchen staff. 12 months of experience. HEAD CHEF (HOSPITALITY INDUSTRY) * Indefinite-term employment contract * Full-time position * Gross monthly salary: 2083 * Additional relevant information: Start date in March. Weekends and public holidays are worked, with compensatory days off during the week. Salary is negotiable.