Sushi Chef

Description

Job Summary: A kitchen professional responsible for supervising, executing, and optimizing pre-operation, operation, and closing routines to ensure food production, organization, hygiene, and quality, with emphasis on teamwork and proactivity. Key Highlights: 1. Supervises and performs pre-operation, operation, and closing routines. 2. Prepares hot and cold dishes proficiently using kitchen equipment. 3. Ensures organization, hygiene, and environmental quality control. **GENERAL RESPONSIBILITIES:** · Supervises and executes pre\-operation, operation, and closing routines of the establishment; · Prepares hot and cold dishes, demonstrating proficiency in operating all kitchen equipment; · Ensures proper organization of ingredients in refrigerators, cabinets, and other areas; · Plates dishes prepared by the establishment; · Maintains order and cleanliness of the sushi bar; · Collaborates solidarily with coworkers to optimize processes and ensure high-quality served products; · Prioritizes environmental quality control, ensuring compliance with health surveillance regulations; · Corrects, modifies, and develops expiration labels for produced and frequently used ingredients; · Minimizes waste by maximizing ingredient utilization; · Maintains clean uniform and apron; · Cleans the workplace daily after each shift; · Weekly, assists with deep cleaning of the work area, equipment, and facilities: mops floors, cleans windows, tiles, light fixtures, refrigerators, ovens, stoves, cabinets, and other items, ensuring appropriate presentation of the premises; · Performs other duties related to the position. **TECHNICAL COMPETENCIES AND REQUIRED SKILLS:** · Pro\-activeness · Organization · Ethics · Good memory · Ability to multitask · Teamwork · Proficiency with knives and other cutting tools · Knowledge of kitchen equipment Job Type: Full\-time Pay: R$2,000\.00 \- R$2,400\.00 per month Work Location: In person