Subchefe de Cozinha – Mercure São Paulo Jardins
Core
Supporting the Head Chef in managing kitchen operations, supervising the team, and ensuring food quality and safety.
Role type
Second-in-command kitchen manager
Builds
Restaurant and hotel dining experiences
Domain
Hospitality / Food & Beverage
Required skills
Kitchen operations management, team supervision, food safety compliance, inventory control, waste reduction, leadership
Preferred skills
Technical training in gastronomy, prior experience in hotels or restaurants, experience leading kitchen teams
Technologies
None stated
Responsibilities
Supervising kitchen staff, monitoring food preparation and presentation, organizing activities, controlling stock and supplies, ensuring hygiene and safety standards, reducing waste
Seniority
Mid-level, hands-on IC
