kitchen assistant

Description

· Perform dishwashing, sanitation, and cleaning of facilities, equipment, and utensils in the department according to the Good Manufacturing Practices Manual; · Know and comply with all internal company procedures and regulations; · Carry out the sanitization process for vegetables, fruits, legumes, etc. · Assist in performing activities related to pre\-preparation procedures; · Ensure products under your custody remain free from contamination or deterioration; · Weigh clean leftovers, always label and store them according to the Good Manufacturing Practices Manual; · Maintain custody, preservation, cleaning, and maintenance of equipment and utensils, reporting any damage or irregularity to your immediate supervisor; · Maintain personal hygiene; do not use perfumes, jewelry, or other adornments; · Dispose of waste materials generated at the workplace and sanitize trash bins; · Avoid waste of products, cleaning supplies, and consumables in general; · Assist in loading, unloading, sorting, and storing materials, parts, utensils, and equipment for events; · Organize the uniform wardrobe; · Clean and organize the cold room, refrigerated counters, refrigerators, and freezers; · Perform deep cleaning of walls, floors, hoods, stoves, etc.; · Deliver kitchen cloths to the production team, pre\-preparation team, and during events under the supervision of the Head Chef. “Release only after return of the soiled cloth”. · Discard kitchen cloths only with authorization from the Head Chef; · Respect kitchen hierarchy (Cooks, Head Chef, and Nutritionist); · Attend meetings, trainings, and workshops for professional development and improvement whenever called upon. · Contribute to organization and harmony in the workplace; · Be familiar with the kitchen and warehouse work areas, as well as production-related terminology; · Use Personal Protective Equipment (PPE) while working in the workplace and performing assigned duties. Payment: R$1\.692,00 per month Benefits: * Transportation allowance Work location: On-site