kitchen assistant

Description

Job Summary: A Kitchen Assistant is responsible for food pre-preparation, cleaning, organization, inventory control, and cooking support, in compliance with food hygiene and safety standards. Key Highlights: 1. Preparation and organization of ingredients for the day's recipes. 2. Strict maintenance of kitchen hygiene and organization. 3. Essential support to the cooking team during service. Main Responsibilities The tasks of a Kitchen Assistant are dynamic and critical to kitchen operations: * **Pre\-Preparation (Mise en Place):** * Wash, peel, cut, chop, and portion vegetables, fruits, and meats according to menu specifications and chef instructions. * Weigh and separate ingredients required for the day's recipes. * **Cleaning and Organization:** * Maintain rigorous cleanliness of work surfaces, stoves, griddles, and other kitchen equipment. * Wash, dry, and organize utensils, pots, and dishes (depending on the kitchen structure, this task may be shared with the dishwasher or steward). * Be responsible for cleaning floors, walls, and storage areas. * **Inventory Control and Storage:** * Receive, inspect, and organize goods delivered by suppliers. * Store food properly in freezers, refrigerators, and dry storage (pantry), applying the FIFO (First In, First Out) system. * Monitor and label opened or pre\-prepared foods with expiration dates. * **Cooking Support:** * Assist in preparing simpler dishes (e.g., salad assembly, cold sauce preparation, basic desserts). * Restock "stations" (cooks' work areas) with clean ingredients and utensils during peak service hours. * **Hygiene and Safety:** * Strictly follow Good Manufacturing Practices (GMP) and food safety regulations. * Dispose of waste and organic residues correctly. Ideal Candidate Profile and Skills An ideal candidate for this position should possess: **Technical Skills (Hard Skills):** * **Agility and Manual Dexterity:** Ability to cut, peel, and perform repetitive tasks quickly. * **Physical Stamina:** The role requires standing for long periods, working in hot kitchen environments, and occasionally lifting heavy items (e.g., food bags, large pots). * **Hygiene Knowledge:** Familiarity (or willingness to learn quickly) with Good Manufacturing Practices (GMP) is essential. * **Basic Culinary Techniques:** Basic knowledge of vegetable cuts and use of kitchen equipment. **Behavioral Skills (Soft Skills):** * **Discipline and Attention to Detail:** The ability to precisely follow instructions, recipes, and procedures is the most important skill. * **Proactivity and Sense of Urgency:** Kitchens operate at a fast pace; one must act swiftly, anticipate issues, and take initiative without waiting for explicit direction (e.g., cleaning a soiled work surface). * **Organization:** Maintain a clean and orderly workspace even amid service chaos. * **Teamwork:** Be collaborative, communicate effectively, and understand how one’s work directly impacts the chef’s performance. * **Resilience:** Ability to handle peak-hour pressure, heat, and rapid task demands. Common Requirements * Completed or currently pursuing elementary or high school education. * Full availability, including weekends and holidays. Employment Type: Full-time, Permanent CLT Contract Compensation: R$1\.523,25 \- R$2\.200,00 per month Benefits: * Medical insurance * Dental insurance * Food basket * Meal allowance * Transportation allowance