Kitchen Assistant (Prainha)

Description

Job Summary: Join the Sesc team, an organization seeking talented, energetic individuals to transform lives through socioeducational initiatives. Key Highlights: 1. Promote quality of life through socioeducational initiatives 2. Welcoming attitude, integrity, and respect for diversity 3. Innovation and sustainability Join the Sesc team! Hello, it’s great to have you here! We are looking for talented, energetic individuals eager to transform lives through our work. At Sesc, our mission is to promote quality of life for commerce workers, their families, and society at large. We achieve this through socioeducational initiatives in health, education, culture, leisure, and social assistance. **Here, we value:** ✨ Welcoming attitude ✨ Integrity ✨ Respect for diversity ✨ Excellence ✨ Sustainability ✨ Innovation If these values resonate with you and you embrace challenges enthusiastically, this position could be your next great opportunity! About the Position **Required Education:** Incomplete elementary school. **Requirements and Preferences:** Relevant work experience. Experience in food service. **Your Daily Responsibilities:** Assist, support, execute, and operate kitchen services in food units, including cleaning, organization, pre\-preparation, hygiene, and food storage—ensuring order, quality standards, and customer satisfaction. ⏰ Working Hours 44 hours per week Salary and Benefits R$ 2\.316,00 **Benefits That Make a Difference:** ✅ Life Insurance ✅ Unimed Health Plan ✅ Meal/Voucher Allowance (R$ 1.00 deduction\) ✅ Quality of Life Incentive Program ✅ Incentives for training and professional development ✅ Discounts on Sesc activities (Dentistry, Education, Gym, Restaurant, Hotels, and more) Bibliographic References 1\. Personal and environmental hygiene concepts. 2\. Food quality control concepts; 3\. Receiving and storing products; food pre\-preparation and preparation. 4\. Hazards affecting food; pest control. 5\. Washing and storing dining and kitchen utensils. 6\. Cleaning and sanitizing dining and kitchen areas. 7\. Controlling and storing food products and cleaning supplies. 8\. Personal protective equipment (PPE). 9\. Workplace ethics. 10\. Interpersonal relationships. 11\. Customer service. 12\. Occupational safety concepts. 13\. Hygienic\-sanitary control concepts in food handling. CEU, MARIA DO. Cooking with Peels, Stems, and Leaves. 1st Ed. São Paulo: FTD, 1998\. **PAIOTTI, JAMES. Art and Technique in the Kitchen. 1st Ed. São Paulo:** VARELA , 2004 SILVA JÚNIOR, ENEO ALVES DA. Hygienic\-Sanitary Control Manual for Food Services \- 6th Ed. São Paulo: VARELA. **BARRETO, Ronaldo Lopes Pontes. Passport to Flavor:** Technologies for Menu Development. 7th Ed. São Paulo: SENAC, 2008\. **JENI WRIGHT \& ERIC TREUILLE. Le Cordon Bleu:** All Culinary Techniques. 1st Ed. São Paulo: MARCO ZERO, 1997\. **Websites:** (www.mesabrasil.sesc.com.br)(http://www.mesabrasil.sesc.com.br/) (www.bancoriodealimentos.com.br)(http://www.bancoriodealimentos.com.br/) (www.anvisa.gov.br)(http://www.anvisa.gov.br/) (www.sic.org.br)(http://www.sic.org.br/) (www.culinariaonline.com.br)(http://www.culinariaonline.com.br/) (www.livrodereceitas.com)(http://www.livrodereceitas.com/) (www.almanaqueculinário.com.br)(http://www.xn\-\-almanaqueculinrio\-kpb.com.br/) (www.panelinha.com.br)(http://www.panelinha.com.br/) (www.altagastronomia.com.br)(http://www.altagastronomia.com.br/) (http://basilico.uol.com.br)(http://basilico.uol.com.br/) (http://revistamenu.terra.com.br)(http://revistamenu.terra.com.br/) (http://cybercook.terra.com.br)(http://cybercook.terra.com.br/) Inclusion and Diversity All our positions are open to people with disabilities. Here, you’re welcome to be exactly who you are! Join the team that transforms ingredients into unforgettable experiences: become our Kitchen Assistant! Apply now and join Sesc! \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Selection Process Steps Resume Submission, Assessment, and Interview **THURSDAY 19\*\*/02/26 in person:** \*\* **Time:** 9:00 AM **Location:** Travessa Siryaco Atherino, 100 \- Centro \- 88020\-183 \- Florianópolis Bring a pen Bring a printed resume Bring original photo ID