COOK

Description

Job Summary: Kitchen professional responsible for preparing a variety of dishes, controlling ingredient usage, maintaining hygiene, and collaborating with the team to ensure customer satisfaction. Key Highlights: 1. Focus on traditional cuisine and exceptional quality 2. Application of good hygiene and food safety practices 3. Team collaboration and continuous process improvement **Description and Responsibilities:** **Schedule:** 40 hours per week **Level:** Not specified **Employment Type:** Permanent – CLT * Prepare and cook a variety of dishes using **traditional cooking techniques** to ensure exceptional quality and flavor. * Control ingredient and supply usage by applying good **hygiene and food safety practices** to prevent waste and contamination. * Organize and maintain cleanliness of the kitchen, equipment, and utensils according to **ANVISA** regulations and internal protocols. * Monitor preparation and cooking times to ensure timely delivery of dishes meeting quality and punctuality standards. * Collaborate with the service team to coordinate order flow and ensure customer satisfaction. * Contribute to continuous improvement of culinary processes by suggesting innovations and adjustments based on feedback and industry trends. **Requirements:** **?? Mandatory Requirements** * Completed high school education or equivalent practical experience in the kitchen field. * Proficiency in **food preparation techniques** and ingredient handling. * Skill in operating **kitchen equipment**, such as stoves, ovens, and various utensils. * Ability to follow **recipes** and dish standardizations accurately. * Knowledge of **inventory control** and kitchen organization. * Proactivity and agility to handle simultaneous demands. * Teamwork and effective communication with colleagues and supervisors. * Organization and attention to detail to ensure quality and safety. * **Benefits:** No benefits provided