Job Summary: Supervise and coordinate the kitchen team, plan and organize menus, control dish quality, manage inventory, and train staff. Key Responsibilities: 1. Kitchen team coordination and supervision 2. Inventory management and quality control 3. Staff training and evaluation Work Experience Required: 12 months Professional Level: TEAM LEADER Employment Type: INDEFINITE-TERM CONTRACT Working Hours: Rotating shifts: 7 a.m. to 3 p.m. or 3 p.m. to 11 p.m., with statutory breaks Supervise and coordinate the kitchen team, including daily meal and menu planning and organization. Control dish quality and presentation. Manage inventory, orders, and raw material stock. Train and evaluate kitchen staff. 12 months of experience. KITCHEN MANAGER (HOSPITALITY) * 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.