cook

Description

Job Summary: Experienced cook specializing in Bahian and Mediterranean cuisine for the production and cooking of à la carte menus, adhering to food safety regulations. Key Highlights: 1. Experience in Bahian and Mediterranean cuisine 2. Production and cooking of à la carte menu items 3. Responsible for mise en place and kitchen closing Cook \- Cook with experience in à la carte restaurant operations, Bahian and Mediterranean cuisine. Working hours: 2:00 PM to 10:00 PM or 3:00 PM to 11:00 PM (Fridays and Saturdays) The professional will be responsible for producing and/or cooking (stovetop) the restaurant's menu, complying with food production standards, food safety regulations, and technical specifications. In addition to daily production, the professional will manage mise en place and either kitchen opening or closing. The cook must master measurements, proportions, and weight conversions; possess knowledge of culinary foundations, seasonings, stocks, and sauces; and demonstrate proficiency in cooking techniques. Minimum requirement: Bachelor's degree in Gastronomy or SENAC Technical Diploma in Gastronomy (or equivalent), with experience in similar à la carte restaurants. Minimum 1 year of experience. Work schedule: 6 days on / 1 day off (Tuesdays off plus one Sunday per month). Employment type: CLT (Consolidation of Labor Laws) regime; average remuneration of R$ 2\.500,00 (salary plus commission) Job type: Full-time, permanent CLT position Compensation: R$2\.000,00 \- R$2\.500,00 per month Benefits: * Transportation allowance