Description
Job Summary:
We are seeking a responsible Cook to handle menu production, organization, and execution for events held at a banquet hall.
Key Highlights:
1. Menu production for events
2. Event organization and execution
3. Culinary experience (Mandatory)
Position: Cook for banquet hall
Working Hours:
Monday to Saturday – from 8:00 AM to 4:30 PM (full-time)
Responsibilities:
Production of menus for weekend events.
Organization and execution of weekend events.
Purchasing supplies used in weekend events.
Requirements:
Good communication skills and professional demeanor
Organizational skills, proactivity, and responsibility
Availability to work on weekends during events
Residing in the Ibirité region is a plus
Meals provided at the workplace
Additional payment for weekend events (amount paid after each event)
Employment Type: Full-time, CLT (Consolidated Labor Laws)
Working Hours:
* Weekdays and weekends
Additional Compensation:
* 13th salary
* Overtime pay
Employment Type: Intermittent (freelance)
Compensation: Starting from R$200.00 per day
Experience:
* Culinary experience (Mandatory)
* Cooking (Preferred)
* Head Chef (Preferred)
Work Location: On-site