REQUIREMENTS: * Formal education—technical, university-level, or practical experience—in Gastronomy, Haute Cuisine, Culinary Arts, or related fields. * Minimum of 3 years’ experience as a Chef or Kitchen Manager in food concession operations, buffet-style services (pay-by-weight), or mass catering companies. * Knowledge of Good Manufacturing Practices (GMP) and HACCP. * Operations Management: Proficiency in kitchen financial management, cost control, and inventory (stock) management. * Standardization: Ability to standardize high-volume recipes and verify compliance with established systems. * Intermediate-level Excel proficiency. * Experience developing menus, tasting sessions, leading events, or providing catering services. * Familiarity with culinary equipment. FUNCTIONS: * Production and Quality: Prepare hot and cold dishes and other preparations, ensuring raw material quality (condition and expiration dates). * Team Leadership: Lead, supervise, and delegate tasks to kitchen staff and assistants. * Planning: Participate in menu planning and organization of workstations. * Control and Reporting: Monitor food stock levels, place orders, verify ingredient freshness, and execute standardized preparations to minimize waste. * Customer Service: Ensure attractive and appropriate dish presentation. WE OFFER: \- Market-competitive remuneration. \- Workplace: Pontifical Catholic University of Peru (PUCP). \- Schedule: Monday to Saturday, 6:00 AM to 5:00 PM. \- Payroll: MYPE (Micro and Small Enterprise). Employment Type: Full-time Salary: S/.2,800.00 – S/.3,400.00 per month Application Question(s): * Do you have experience working in food concessions or operating buffets? * How many staff members have you supervised? Workplace: On-site employment