Subchefe
Core
Second-in-command of the kitchen who organizes, coordinates, and directs kitchen operations in the absence of the Head Chef, ensuring food quality, inventory management, and team synergy.
Role type
Senior IC culinary manager (kitchen operations)
Builds
Restaurant dining service and kitchen production
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Portuguese and Italian culinary techniques, kitchen inventory management, HACCP compliance, recipe development, shift scheduling, menu costing, team coordination under pressure
Preferred skills
Experience in hotel or casino hospitality, flexibility across service types (à la carte, buffet)
Technologies
None
Responsibilities
Organize and coordinate kitchen work in absence of Head Chef, establish work shifts, maintain kitchen inventory, ensure food conservation and safety standards, create technical sheets and recipes, requisition ingredients, verify dish perfection and consistency, bridge communication between kitchen and service teams
Seniority
Senior, hands-on IC