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Salary: A combinar
Objective of the Position
Assist in supervising food production, ensuring proper execution of culinary preparations according to hotel standards. Serve as a technical reference in the kitchen, supporting leadership in organizing the environment, quality control, and team guidance.
Main Activities and Responsibilities
Prepare hot and cold dishes according to the menu and Chef's instructions.
Organize and monitor the production line, ensuring adherence to time and quality standards.
Assist in task distribution during the shift.
Check the presentation of dishes before serving.
Manage the proper use of supplies, avoiding waste and ensuring food utilization.
Perform pre-preparation and store food safely and hygienically.
Maintain cleanliness and organization of the workspace, following good hygiene practices.
Substitute the Head Chef or Sous-Chef in their absence when assigned.
Support the development of new dishes, suggestions, and recipe testing.
Qualifications
Educational background: Not specified
Additional Details
Seniority Level: Entry level
Employment Type: Full-time
Job Function: Management and Manufacturing
Industry: Travel Arrangements
Company: Praiamar Hotel
Industry: Tourism/Hotel Industry
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