Cook

Description

Job Summary: Responsible for preparing dishes, organizing the workstation, controlling ingredients, and maintaining food quality, working as part of a team with other professionals. Key Highlights: 1. Professional kitchen experience is essential. 2. Knowledge of culinary techniques and food handling. 3. Ability to work under pressure and manage multiple tasks. * Work Schedule: 6 days on, 1 day off * Working Hours: 5:00 AM to 1:20 PM * Prepare dishes according to pre-defined menus and special requests, ensuring quality and flavor standards. * Organize the workstation, keep the preparation area clean, and comply with food hygiene and safety regulations. * Efficiently control ingredients and supplies to avoid waste and maintain appropriate stock levels. * Monitor food quality throughout the preparation and finishing processes. * Assist in menu development when requested and suggest improvements to offered dishes. * Clean and organize used utensils and equipment. * Collaborate with other kitchen staff to ensure smooth service operations. * Comply with procedures and regulations established by the hotel unit. * Requirements: Previous experience in professional kitchens (hospitality, restaurants, or similar settings). Knowledge of culinary techniques, food handling, and quality control. Ability to work under pressure and simultaneously manage multiple tasks. Commitment to punctuality, hygiene, and organization. Desirable: Technical course in Gastronomy or related fields. Employment Type: Full-time, Permanent CLT Compensation: R$2.025,00 - R$2.045,00 per month Benefits: * Medical assistance * Dental assistance * Meal allowance * Transportation allowance Experience: * Kitchen Experience (Mandatory) * Cooking (Preferred) * Head Chef (Preferred)