Description
Ignite, maintain, and control the temperature of embers and charcoal.
Adjust grill height (in elevation systems) to regulate heat intensity for each type of cut.
Continuously clean the grill and work area to prevent unwanted flavors.
Handle and cut various types of meats, fish, and vegetables.
Apply seasonings, marinades, and smoking techniques (when required) to enhance flavor.
Ensure each cut reaches the doneness level requested by the customer.
Respect the resting time after removal from heat to retain juiciness.
Collaborate in menu development.
Manage inventory of meats and charcoal.
Guide grill assistants in preparation and organization of the station. Supervise the aesthetics and final presentation of dishes before they are served to the dining area.
Receive customer feedback and deliver a high-quality gastronomic experience.
Compensation: R$3.117,00 - R$4.500,00 per month
Benefits:
* Medical assistance
* Dental assistance
* Life insurance
* Transportation allowance
Work location: On-site