Savory Snack Assistant

Description

Job Summary: A professional responsible for controlling production processes, costs, and inventory, as well as collecting samples and completing operational reports in a savory snack production environment. Key Highlights: 1. Cost and production process control 2. Inventory and raw material management for production 3. Application of good practices and preparation techniques Igniting the fire or turning on equipment and controlling temperature for various types of preparation. Controlling costs throughout production processes. Collecting samples for laboratory analysis. Properly disposing of waste. Managing inventory of products for production. Organizing inventory of products for production. Storing raw materials, identifying and monitoring appropriate temperatures. Requesting products from A&B establishments. Filling out operational reports regarding processes. Analyzing operational reports regarding processes. KNOWLEDGE: Consumer products and ingredients: origin, classification, specifications, seasonality, and sensory characteristics. • Mise en place: definition and types of physical spaces and equipment/utensils – usage and selection for prepared savory snacks. • Organization of the Savory Snack Assistant’s workplace, observing operational flow. • Mathematics: four basic operations, rule of three, percentages, units of capacity measurement, and units of mass measurement. • Production planning and preparation technical sheets: definition, interpretation, and application. • Cutting techniques, raw materials, and new ingredients: definition, types, classification, and origin for traditional and prepared savory snacks. • Good practices: concept, cross-contamination, and procedures concerning water control for food production; cleaning of physical facilities, furniture, and utensils; hygiene and health of staff; waste disposal; pest control; food purchasing and transportation; storage of raw materials; packaging and cleaning products; applicable regulations and legislation; hazards, microorganisms causing foodborne illnesses (FBI); collection and storage of food samples; definition of standardized operational procedures (SOPs); good practices manual; current legislation; time × temperature for culinary preparations, among others. • Definition and application of finishing and presentation techniques for traditional and prepared savory snacks. • Freezing techniques. • Doughs and fillings: types and classification; preparation methods and applications; cutting. Job Type: Full-time CLT Salary: R$2.025,02 per month Benefits: * Transportation allowance Education: * High school currently in progress or interrupted (Mandatory) Experience: * Savory snack assistant (Mandatory) Work Location: On-site