Cook

Description

Job Summary: A Cook responsible for preparing dishes to strict standards of quality, timing, and food safety, ensuring operational efficiency and excellence in the customer experience. Key Highlights: 1. Focus on culinary excellence and food safety. 2. Opportunity to enhance advanced cooking techniques. 3. Collaborative team work with an emphasis on agility. * Availability to work overnight shifts, from 8:00 PM to 4:20 AM **1\. Job Mission** Prepare menu items strictly adhering to standards of quality, timing, flavor, presentation, and food safety, ensuring operational efficiency and excellence in the customer experience. **2\. Responsibilities and Duties** **Preparation and Production** * Execute full culinary preparations according to technical specifications. * Produce mise en place according to service requirements. * Ensure appropriate flavor, texture, temperature, and presentation of dishes. **Operations and Organization** * Maintain a clean, organized, and well-stocked workstation. * Follow cooking, cutting, handling, and storage standards. * Operate kitchen equipment safely and correctly. **Quality and Safety Control** * Comply with hygiene standards and Good Manufacturing Practices (GMP). * Monitor product expiration dates, identify products, and ensure correct usage via the FIFO method. * Inspect quality of received ingredients and report non-conformities. **Workflow and Timing** * Perform service during peak hours with agility and precision. * Collaborate with the team to ensure smooth coordination across stations and demand fluctuations. **Collaboration and Communication** * Support the team as needed. * Follow the Chef’s instructions and contribute to a harmonious work environment. **3\. Technical Requirements** * Proven prior experience as a Cook A or equivalent role. * Advanced knowledge of culinary techniques (grilling, sautéing, sauces, roasting, stocks, knife skills). * Understanding of technical specifications, portioning, and waste control. * Good practices for food handling (GMP/ANVISA). **4\. Behavioral Competencies** * Organization * Agility and focus * Attention to detail * Teamwork * Responsibility and commitment **5\. Performance Indicators (KPIs)** * Compliance with technical specifications (standardization). * Service productivity. * Reduced waste index. * Evaluation of dish quality and presentation. * Strict adherence to food safety regulations. **6\. Working Conditions** * Work on alternate schedules (including weekends, holidays, and rotating shifts). * Availability to work overnight shifts, from 8:00 PM to 4:20 AM * Variable pay (tips/capilé) disbursed biweekly Employment Type: Permanent CLT Compensation: R$2\.150,00 \- R$2\.600,00 per month Benefits: * Meal allowance * Transportation allowance Selection Question(s): * Are you available to work from 8:00 PM to 4:20 AM (overnight shift)? Experience: * Restaurants (Mandatory) Work Location: On-site