COOK

Description

Job Summary: The professional will be responsible for organizing and restocking the breakfast buffet, coordinating dish preparation, maintaining kitchen cleanliness and hygiene, and managing food inventory. Key Highlights: 1. Continuous organization and restocking of the breakfast buffet 2. Coordination and supervision of dish preparation and plating 3. Food inventory and expiration date control, ensuring sanitary standards **Job Description:** ---------------------- Organize the breakfast counter and continuously replenish items to ensure the buffet remains fully stocked and visually appealing during operating hours. Coordinate and supervise dish preparation and plating in the restaurant, guiding and verifying recipe execution to ensure quality and consistency. Maintain cleanliness of the workstation, equipment, and utensils, and manage food inventory and expiration dates. Organize, monitor, and audit food inflows and outflows. Pay close attention to all meal standards, especially breakfast. Keep the kitchen compliant with sanitary surveillance requirements. **Mandatory Requirements:** ------------------------------ Relevant experience is preferred; Availability; Teamwork **Employment Type:** -------------------------- TEMPORARY **PCD (Persons with Disabilities):** -------- NO **Salary:** ------------ $2,067\.49 **Benefits:** --------------- Meal allowance: R$ 400.00; Gympass; Telemedicine health plan; Birthday Day Off; Bonus day off on Saturdays (according to schedule); University partnership discounts; SESC membership benefits; Discounts at hotels within the group. **Work Location:** ---------------------- SAMBA BELO HORIZONTE VINTAGE APART HOTEL **Working Hours:** ------------------------ 5:00 AM to 1:20 PM **Additional Information:** --------------------------- TEMPORARY POSITION (TO COVER AN EMPLOYEE'S VACATION)