* **Job Requirements:** Desirable: Completed High School. Course or experience in the field. **Daytime shift (to cover leaves, vacations, medical certificates and sick leaves).** * **Knowledge** Good Manufacturing Practices (GMP): Knowledge of personal, environmental and operational hygiene standards required by ANVISA (National Health Surveillance Agency) for food handling. Hospital Hygiene: Understanding of infection control and the importance of food hygiene in healthcare settings. Food Safety: Knowledge of contaminants (physical, chemical and biological), and how to prevent cross-contamination between raw and cooked foods. Product Usage: Knowledge of proper dilution and application of cleaning and sanitizing products specific to industrial and hospital kitchens. Dietary Regimen: Basic understanding of different types of hospital diets (regular, soft, pureed, liquid) and the importance of avoiding substitutions or errors during preparation. PPE: Knowledge and mandatory correct use of Personal Protective Equipment (gloves, caps, uniforms, safety footwear). * **Responsibilities:** Pre-Preparation: Perform selection, hygiene, peeling, cutting and portioning of meats, vegetables, fruits and greens as directed by the Cook, Nutritionist or other responsible professional. Basic Preparation: Assist the Cook in preparing simple dishes such as bases (broths, stocks), salads, desserts and snacks, following technical recipes and dietary guidelines. Serve patients, staff and visitors appropriately, in a standardized manner and with empathy. Food Hygiene: Ensure proper sanitation of fruits, vegetables and eggs using specific products and concentrations to prevent contamination. Cleaning and Organization: Carry out cleaning and disinfection of the entire kitchen area (floors, countertops, equipment, cold rooms and stoves) according to Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOPs). Washing: Perform washing, drying and storage of dishes, utensils, pots and trays used in meal preparation and distribution. Inventory Control: Assist in receiving and checking goods. Storage: Perform proper storage of food items, verifying and strictly adhering to expiration dates and correct temperatures.