Kitchen Leader

Description

Job Summary: Responsible for organizing daily routine and kitchen station, executing mise en place, daily and weekly production, shelf-life control, and food hygiene. Key Highlights: 1. Efficient organization of daily routine and kitchen station 2. Execution of mise en place and production without waste 3. Strict maintenance of hygiene and food safety WORK HOURS: 4:00 PM TO 12:20 AM SCHEDULE: 6 DAYS ON, 1 DAY OFF Organize daily routine and kitchen station, ensuring all processes run efficiently. Execute daily mise en place and pre\-preparations, ensuring service agility. Carry out daily and weekly production without waste. Conduct rigorous shelf\-life label control on all items (inventory and mise en place), ensuring correct product rotation. Hygiene and Food Safety: Maintain strict personal hygiene and safe food handling practices. Ensure constant cleanliness of the workplace, equipment, and storage organization (dry and refrigerated), complying with sanitary regulations. Prepare dishes during customer service. Actively participate in kitchen opening and closing procedures. Employment Type: Full\-time CLT Compensation: R$2\.200,00 \- R$3\.200,00 per month Benefits: * Meal allowance * Transportation allowance Work Location: On\-site