Kitchen Assistant

Description

Job Summary: A professional responsible for food pre-preparation, basic preparation, food hygiene, kitchen cleaning and organization, utensil washing, and assisting with inventory control in a hospital setting, following GMP and food safety standards. Key Highlights: 1. Experience in food handling and hygiene in hospital environments 2. Knowledge of Good Manufacturing Practices (GMP) and Food Safety 3. Responsibility for pre-preparation and basic preparation, as well as kitchen organization * **Job Requirements:** Preferred: Completed high school education. Coursework or experience in the field. * **Required Knowledge** Good Manufacturing Practices (GMP): Understanding of personal, environmental, and operational hygiene standards mandated by ANVISA (Brazilian Health Regulatory Agency) for food handling. Hospital Hygiene: Basic knowledge of infection control and the importance of food hygiene in healthcare settings. Food Safety: Understanding of contaminants (physical, chemical, and biological) and prevention of cross-contamination between raw and cooked foods. Use of Cleaning Products: Knowledge of proper dilution and application of cleaning and sanitizing agents specifically formulated for industrial and hospital kitchens. Dietary Regimens: Basic understanding of different types of hospital diets (general, soft, pureed, liquid) and the importance of avoiding substitutions or errors during preparation. PPEs: Knowledge of and mandatory correct use of Personal Protective Equipment (gloves, hairnets, uniforms, safety footwear). * **Responsibilities:** Pre\-Preparation: Select, sanitize, peel, cut, and portion meats, vegetables, fruits, and greens according to instructions from the Chef, Nutritionist, or other designated professional. Basic Preparation: Assist the Chef in preparing simple dishes such as bases (broths, stocks), salads, desserts, and snacks, following technical specifications and dietary guidelines. Serve patients, staff, and companions appropriately, consistently, and with empathy. Food Hygiene: Ensure proper sanitization of fresh produce using appropriate products and concentrations to prevent contamination. Cleaning and Organization: Perform cleaning and disinfection of all kitchen areas (floors, countertops, equipment, cold rooms, stoves), in accordance with Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOPs). Washing: Wash, dry, and store dishes, utensils, pots, and trays used in meal preparation and distribution. Inventory Control: Assist in receiving and verifying incoming goods. Storage: Store food items properly, strictly checking and observing expiration dates and required storage temperatures.