**Main Responsibilities** **Operational Management** * Supervise preparation and service execution, ensuring quality and efficiency. * Coordinate stations and organize daily production. * Control proper storage, rotation, and handling of products. * Ensure compliance with technical sheets and presentation standards. * Guarantee maintenance and cleanliness of facilities and equipment. **Leadership and Team Management** * Lead and motivate kitchen staff during shifts. * Support in team selection, training, and evaluation. * Assign tasks and supervise the performance of station chefs and cooks. * Promote teamwork and respect in the kitchen. **Operational Control** * Collaborate with the Executive Chef and Sous Chef in cost, recipe yield, and ordering control. * Monitor inventories and control the rational use of raw materials. * Report incidents, damages, or maintenance needs. **Quality, Cleanliness, and Safety** * Ensure compliance with HACCP and food safety regulations. * Inspect cleanliness of areas, utensils, and machinery. * Guarantee proper food handling and storage. **Requirements** * Culinary or Gastronomy education. * Solid knowledge of production, station management, and cost control. * Intermediate level of English. * Leadership, organizational skills, and ability to work under pressure.