Cook

Description

Job Summary: A kitchen professional responsible for supervising dish preparation and plating, coordinating the team, creating menus, and ensuring service quality. Key Highlights: 1. Supervise dish preparation and plating 2. Coordinate the team and create diverse menus 3. Ensure quality, presentation, and hygiene in the kitchen **Responsibilities:** * Supervise dish preparation and plating in restaurants; * Guide and verify recipe execution and control food inventory to maintain service quality; * Cook and develop menus according to the requirements of scheduled events; * Create dishes ensuring quality and presentation; * Prepare shopping lists for breakfast, lunch, and dinner events; * Coordinate kitchen assistant activities; * Supervise good hygiene and safety practices. * Hygiene process. **Mandatory Requirements:** Prior experience as a Cook, ability to lead a team, proactive and dynamic attitude, and customer service skills. **Desired Requirements:** Proficiency in cutting techniques and food preparation (Proteins and Salads), experience with specialty dishes, and ability to handle menu requisition tracking. **WORK SCHEDULE: 12x36, from 7:00 AM to 7:00 PM** Employment Type: Direct Hire (CLT) Compensation: R$1\.956,39 per month Benefits: * Medical assistance * Food basket * Transportation allowance Experience: * INDUSTRIAL KITCHEN (Mandatory) Work Location: On-site