Job Summary: Professional for dough and filling production in the bakery sector, with a focus on natural fermentation. Key Highlights: 1. Production using natural fermentation and long fermentation methods 2. Proven bakery experience documented in employment record 3. Work schedule from Monday to Saturday with a fixed weekly day off Dough and filling production in the bakery sector; \*Production using natural fermentation and long fermentation methods; \*Work schedule from Monday to Saturday, 08:00 to 17:00h \*One fixed weekly day off \*Sundays on a rotating 3x1 schedule with 4-hour shifts \>\> Total earnings: salary \+ benefits up to R$ 3\.150,00 per month. \>\> Base salary of R$ 2\.500,00 \>\> Performance incentive after probation period (90 days) of up to R$ 500,00\. \>\> Meal allowance after probation period (90 days) of R$ 150,00\. \>\> Full transportation voucher payment or fuel allowance, with no payroll deduction. Job Type: Full-time, Permanent CLT Benefits: * Meal voucher * Transportation voucher Additional Compensation Types: * 13th salary * Bonus * Overtime pay * Incentive Plan Selection Question(s): * Have you taken or are you currently taking any culinary-related course? Experience: * Have you worked in any professional kitchen? (Mandatory) Work Schedule: * Weekdays and holidays * Weekdays and weekends Additional Compensation: * 13th salary * Overtime pay * Incentive Plan * Meal voucher/meal allowance Experience: * Kitchen experience (Mandatory) Job Type: Full-time, Permanent CLT Compensation: R$2\.500,00 \- R$3\.150,00 per month Benefits: * Meal voucher * Transportation voucher Experience: * Proven bakery experience documented in employment record (Mandatory)