Cook

Description

Job Summary: Kitchen professional responsible for preparing, executing, and controlling the quality of dishes, as well as organizing and managing the kitchen area. Key Highlights: 1. Preparation and execution of culinary dishes 2. Strict quality and hygiene control 3. Efficient kitchen organization and management * **Food Preparation (Mise en Place):** * Wash, cut, peel, portion, and season ingredients. * Organize all necessary ingredients and utensils required for dish preparation prior to service commencement. * **Dish Execution:** * Cook food following recipes and order or menu specifications, ensuring standardization and flavor. * Operate various kitchen equipment (stoves, ovens, grills, etc.) safely. * **Quality and Hygiene Control:** * Check ingredient and stored product expiration dates and storage conditions. * Ensure workplace, equipment, and utensil hygiene by strictly adhering to sanitary regulations. * **Organization and Management:** * Assist in ingredient inventory control and material requisition when necessary. * Maintain a clean and organized kitchen before, during, and after service. Employment Type: Full-time CLT Compensation: R$1\.701,00 \- R$2\.200,00 per month Benefits: * Medical assistance * Dental assistance * Meal allowance * Transportation allowance