Junior Cook

Description

Job Summary: Supervise production, ensure quality, train staff on safety and hygiene, and optimize costs and resources in the kitchen. Key Highlights: 1. Production and food quality supervision 2. Kitchen team leadership and training 3. Cost and resource management in production Supervise the progress and execution of production. Perform and/or ensure that all quality monitoring activities are carried out. Monitor kitchen operations, guiding and correcting staff during task execution. Perform and/or direct pre-preparation and preparation tasks across all areas, including butchery. Carry out cooking of designated preparations, including those from the dietetic kitchen. Decorate preparations, ensuring proper final product presentation. Organize production and all related areas, assigning tasks to the team. Continuously train and raise awareness among staff regarding safety, organization, cleanliness, and equipment, facility, and food preservation and maintenance. Ensure positive interpersonal relationships among staff, managing conflicts effectively. Conduct tests for new products. Control waste. Raise team awareness regarding conservation of natural resources. Monitor daily costs with the responsible person and propose improvement measures such as portion standardization. Request necessary food supplies. Ensure adherence to service and delivery schedules. Maintain cleanliness and organization of the workplace, as well as proper storage and control of tools, instruments, and equipment. Comply with occupational health and safety guidelines. **BENEFITS:** * Meal Allowance * Transportation Allowance * On-site Meals * Medical Assistance * Pharmacy Benefit * Dental Assistance * TotalPass \- partnership with gyms Minimum Education Level: Elementary School (1st level)