| To ensure the operational and gastronomic excellence of the Vita Aerea kitchen by leading the mass production of meals for flight crews and airline staff. The primary mission is to guarantee that every food item is prepared in accordance with the strictest food safety standards (HACCP), while optimizing resource utilization to maximize profitability and ensuring that service delivery aligns with the critical timelines of airport logistics.
 | Kitchen Department Employee.
 | Operations Manager / General Manager.
 | ·       Sous Chef (Second-in-Command) / Kitchen Assistant (Helper) / Cleaning Staff / Dishwasher (Steward)
 | ·       The Sous Chef (Sub-Chef).
 |  
 | Menu design and updates. Inventory and supplier management. Supervision and training of the kitchen team. Quality control in dish preparation. Compliance with hygiene and food safety regulations. Innovation and development of new recipes. Standardization of recipes. Plating supervision. Temperature monitoring. Conducting hygiene audits for kitchen staff. Cost analysis for each dish. Logistics coordination. Problem-solving.
 | □   Ensure compliance with established quality and food safety standards. □   Manage traceability and documentation (including daily temperature logs for refrigerators and records for every batch of food produced). □   Monitor the cleanliness and condition of the kitchen, as well as the proper maintenance and use of equipment. □   Manage supplier controls to verify that ingredients entering the kitchen originate from certified sources and arrive at the appropriate temperature. □   Supervise the proper storage of kitchen ingredients and waste. □   Monitor the organization and orderliness of the kitchen.  
 | □   Any other additional function—beyond those specified in this description—assigned to you by your immediate supervisor.