COOK

Description

Job Summary: Responsible for preparing and finishing dishes and appetizers, ensuring flavor, presentation, speed, and alignment with the bar's pace. Key Highlights: 1. Executing the menu with a focus on quality and speed. 2. Full kitchen management, from pre-preparation to order handling. 3. Opportunity for agile and organized professionals. **1\. FUNCTION OBJECTIVE** Responsible for preparing and finishing dishes and appetizers with a focus on flavor, presentation, and speed, ensuring kitchen output aligns with the bar's pace and adheres to technical specifications. **2\. OPERATIONAL RESPONSIBILITIES** * **Dish Preparation:** Executing the menu (appetizers and portions) according to the establishment's quality and timing standards. * **Mise en Place:** Daily organization and pre\-preparation of ingredients, sauces, and proteins before opening. * **Inventory Control:** Monitoring ingredient expiration dates and proper storage. * **Food Safety:** Maintaining strict cleanliness of the kitchen, utensils, and equipment. * **Order Management:** Organizing order dispatch to ensure speed and simultaneous delivery to tables. **3\. TECHNICAL REQUIREMENTS AND PROFILE** * **Experience:** Minimum of 6 months in this role, preferably in bars or high-volume operations. * **Skills:** Proficiency in cutting techniques, frying, and grilling. * **Profile:** Organization, agility, and focus on standardization. **4\. COMPENSATION AND BENEFITS** * **Base Salary:** R$ 2\.200,00\. * **Additional Compensation:** Tips \+ Night shift allowance applied to hours worked after 10 p.m. * **Benefits:** Transportation allowance and on-site meals. **5\. WORK SCHEDULE AND ROTATION** * **Working Hours:** 8 hours of work \+ 1-hour break. * **Rotation Schedule:** 6 days on, 1 day off (weekly day off). * **Shifts:** * **Tue, Wed, Sun:** (4:00 p.m. to 1:00 a.m.\) * **Thu, Fri, Sat:** (3:00 p.m. to 12:00 a.m.\) or (5:00 p.m. to 2:00 a.m.\). Compensation: R$2\.000,00 \- R$2\.200,00 per month Work Location: On-site