Restaurant Chef
Preparing the food for cooking
Keeping up with industry trends and creating new recipes with the Sous Chef
Reviewing the menu and doing inventory
Following the budget set by the Restaurant Manager
Ordering food for the kitchen
Monitoring food production and food and staff costs
Training staff
Managing relationships with distributors and resolving any issues with vendors, promptly
Experience and ability to innovate and improve
“Visionary cook, who likes to take risks and surprise... Who doesn't get scared by nature and seasonality.
“Cozinheir@ visionári@, que goste de arriscar e surpreende. Que não se assuste com a a natureza e a sazonalidade.
At least 1 year employment contract
Working hours and accommodation to be arranged
2 months of vacation
