**Professional Profile – Head ChefAcademic Background** * **Technical or Bachelor's degree** in: * Gastronomy * Culinary Arts * Professional Cooking * **Desirable:** Courses or specializations in: * Seafood and Peruvian Creole Cuisine * Kitchen Management and Cost Control * GMP, HACCP, Food Safety * Leadership and Team Management **Required Experience** * Minimum **3 to 5 years** of experience in professional kitchens. * Previous role as **Chef de Partie, Second Chef, or Line Chef** in **high-volume restaurants**. * Demonstrated experience in **seafood and creole cuisine**: fish, shellfish, broths, juices, sauces, cold and hot dishes. * Experience leading teams of **8 to 20 staff members** (including cooks, assistants, and cleaning personnel). * Proven ability in managing **fast-paced and high-turnover services**. **Technical Skills** * Mastery of **recipe standardization** and portion control. * Excellent **knife skills** and cooking techniques. * **Cleanliness, organization, and discipline** in the kitchen (station-based workflow methodology). * Supervision and execution of daily **mise en place**. * Control of **costs, waste, and technical sheets**. * **Inventory management**, FIFO rotation, and coordination with purchasing. * Strict application of **GMP** and sanitary protocols. * Ability to **train, develop, and correct** team performance. **Leadership Skills** * **Firm, clear, and respectful leadership**. * Ability to **motivate and foster commitment** within the team. * Direct communication focused on results. * Ability to make **quick and accurate decisions** during service. * Conflict resolution and management of kitchen work environment. * **Personal example**: punctuality, professionalism, and respect. **Main Responsibilities** * Supervise and manage **all kitchen operations**. * Monitor dish preparation to ensure **consistent flavor, quality, and presentation**. * Organize **mise en place** and task distribution by stations. * Control **inventories, purchases, supplies, and suppliers**. * Ensure compliance with **GMP**, cleanliness, and food safety standards. * Continuously train staff in standardized techniques and procedures. * Coordinate **dish handover** with dining room and customer service. * Propose **menu improvements, process optimization, and operational efficiency**. **Attitude and Culture Fit** * Passion for cooking and excellence. * High tolerance for working under pressure. * Perseverance, organization, and prioritization skills. * Respect for fresh ingredients and culinary tradition. * Vision of kitchen as a **team effort, not individualism**. Job type: Full-time, Permanent Work Location: On-site employment