COOK

Description

Job Summary: We are seeking a culinary professional passionate about cooking to prepare meals, coordinate kitchen activities, assist with sanitation, and ensure proper food storage, all in compliance with good manufacturing practices. Key Highlights: 1. Opportunity for professional development and career building 2. Collaborative and inclusive work environment 3. Being part of the largest bakery company in northern Minas Gerais The Center Pão Group is built by people—first and foremost, people passionate about what they do. We take pride in growing through hard work and continuing to advance further, without ever losing sight of our essence and values. At Center Pão Group, you have the opportunity to develop and build your professional career with support, dignity, and respect from everyone. We seek individuals willing to roll up their sleeves and work collaboratively, regardless of gender identity, sexual orientation, skin color, age, religion, ethnicity, or type of disability. **Come discover how thrilling it is to join the largest bakery and supermarket chain in northern Minas Gerais!** **Join us and become part of incredible stories!** * Prepare meals under the supervision of a nutritionist, adhering to cooking methods and food quality standards; * Monitor the progress of cooked dishes, execute simple culinary preparations, cook vegetables, leafy greens, and fruits, prepare desserts, sweets, snacks, and salads, and prepare meats, poultry, and fish for cooking—by cutting\-them, cleaning\-them, weighing\-them, and portioning\-them according to specified requirements. * Coordinate activities related to meal preparation. * Assist in sanitizing dishes, utensils, and the kitchen overall; ensure proper storage of food items, providing necessary conditions to prevent spoilage and loss. * Participate in training programs when required; perform tasks relevant to the area of responsibility, using equipment appropriately, and carry out other duties compatible with the functional requirements; * Follow the good manufacturing practices for food handling outlined in Ordinance No. 2619/11, as directed by the company’s technical responsible officer.