**Position:** SNACK MAKER (SALGADEIRO/A) **Education:** Elementary School (completed) **Experience:** Minimum of 06 (six) months as a Snack Maker (Salgadeiro/a). **Employment Type:** Indefinite term, after a 90-day probation period. **Remuneration:** BRL 2,005.00 **Benefits:** Food allowance worth BRL 1,320.00; health plan, transportation voucher, and life insurance **Workload:** 44 hours per week Main activities to be performed Produce savory snacks according to each recipe's specifications to supply canteens and snack bars Master cutting and preparation techniques for doughs and fillings. Master cooking, shaping, finishing, and presentation techniques for savory snacks. **Ensure proper storage of savory snacks:** cooling, freezing, and vacuum sealing. Carry out production and consumption control of snacks in the snack bar; Sanitize utensils, equipment, etc. Organize kitchen and pantry; Perform other duties compatible with the role, etc. **NUMBER OF VACANCIES:** 01 PLUS RESERVE LIST FORMATION LOCATION: ARAGUAÍNA ACTIVITIES CENTER \*\*SYLLABUS **\*\*GENERAL KNOWLEDGE OF THE FECOMÉRCIO/SESC/SENAC SYSTEM:** History, Structure, Units, Composition, Areas of activity, etc.: (www.sistemafecomercioto.com.br)(http://www.sistemafecomercioto.com.br/) (www.sescto.com.br)(http://www.sescto.com.br/) (www.to.senac.br)(http://www.to.senac.br/) (www.portaldocomercio.org.br)(http://www.portaldocomercio.org.br/) SPECIFIC KNOWLEDGE **Knowledge of good practices in food handling:** personal hygiene, food safety, food contamination, cross-contamination, foodborne illnesses, cleaning and disinfection of environments, equipment and utensils, workplace safety (PPE). Context of gastronomy: market, areas of operation, work teams. Legislation and procedures for good practices in food services. Safety applied to gastronomy environments. Organization and structuring of the work environment. Interpretation and use of technical production sheets. Inventory and flow management. Mise en Place: concept and applicability. Production planning. Cutting and preparation techniques for doughs and fillings. Cooking, shaping, finishing, and presentation techniques for savory snacks. Types of savory snack packaging: cooling, freezing, and vacuum sealing.