Subchef de cozinha
Core
Plan, administer, and coordinate kitchen activities, including menu planning, cost control, and team supervision for a hotel environment.
Role type
Senior kitchen manager (Subchef)
Builds
Food service operations and menu offerings for hotel guests
Domain
Hospitality / Food & Beverage
Deliverable
product features
Required skills
Menu planning, cost control, inventory management, food safety compliance, team leadership, supplier management, budgeting
Preferred skills
Nutrition knowledge, Office software proficiency
Technologies
Office suite
Responsibilities
Plan and coordinate kitchen activities, define work routines, and solve operational problems; Elaborate menus based on demand and nutritional balance; Create technical sheets for dishes to standardize preparation and control costs; Manage inventory and consumption levels; Supervise dish preparation to ensure quality and presentation standards; Ensure compliance with food safety procedures; Interact with clients regarding dish modifications; Develop new suppliers and negotiate contracts; Coordinate and manage the team, including hiring, training, and scheduling; Control material and equipment inventory.
Seniority
Senior, hands-on IC