* Organize and supervise tasks to ensure optimal service delivery. * Plan and organize the work of the entire service, establishing procedures and specific standards of the establishment. * Develop menus, forecasting materials and supplies necessary for service operations. * Monitor orders, their delivery notes, and invoices. * Negotiate with suppliers. * Control costs. * Manage raw material stocks: defining and analyzing quality specifications of raw materials, managing warehouses, pantries, refrigeration and freezing of goods. * Budgeting and closing transactions (in-store and phone) exceeding 200 euros. * Ensure compliance with workplace safety and hygiene regulations. * Ensure compliance with sanitary registry regulations. * Guarantee proper functioning of facilities, utensils, and work machinery. * Responsible for technical training of integration staff, in coordination with integration technician. * In charge of managing, supervising, and controlling all kitchen-related tasks. \- Responsible for food preparation and handling: * Prepare and cook food for sale, assisted by kitchen assistants. * Verify the availability of various food items. * Cook food according to required time and quantity. * Check the condition of food and stock levels for daily sales. * Review food preservation daily. * Ensure hygiene rules are followed and that assigned personnel perform their duties correctly. * Prepare and monitor raw material purchase orders. * Collaborate with staff to keep the kitchen clean and organized. * Store inventory appropriately. **Schedule:** Monday to Sunday in three shifts from 08:00 to 15:00, with breaks established by law. **Working hours:** Full-time **Professional experience:** 1 to 3 years of experience **Education:** Minimum medium-level qualification in Culinary Arts and Gastronomy. **Competency profile:** * Emotional self-control * Empathy * Results orientation * Commitment and responsibility * Teamwork * Conflict management * Relationship with authority