Job Summary: A kitchen professional responsible for food pre-preparation and preparation, kitchen sanitation and organization, adhering strictly to rigorous food safety and hospital dietary standards. Key Highlights: 1. Working in a hospital environment with focus on food safety and hygiene 2. Responsible for food pre-preparation and basic food preparation 3. Focus on kitchen cleaning, organization, and inventory control * **Job Requirements:** Desirable: Completed high school education. Relevant course or experience in the field. * **Knowledge** Good Manufacturing Practices (GMP): Knowledge of personal, environmental, and operational hygiene standards required by ANVISA (Brazil’s National Health Surveillance Agency) for food handling. Hospital Hygiene: Basic 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. Use of Cleaning Products: Knowledge of correct dilution and application of cleaning and sanitizing agents specifically designed for industrial and hospital kitchens. Dietary Regimens: Basic knowledge of different types of hospital diets (general, soft, pureed, liquid) and the importance of avoiding substitutions or errors during preparation. PPEs: Knowledge of and mandatory proper use of Personal Protective Equipment (gloves, hairnets, uniforms, safety footwear). * **Responsibilities:** Pre-Preparation: Perform selection, sanitation, peeling, cutting, and portioning of meats, vegetables, fruits, and herbs as directed by the Chef, Nutritionist, or other responsible professional. Basic Preparation: Assist the Chef in preparing simple dishes such as bases (broths, stocks), salads, desserts, and snacks, following technical specifications and dietary guidelines. Serve patients, staff, and companions appropriately, consistently, and empathetically. Food Hygiene: Ensure proper sanitization of fresh produce using specific products and concentrations to prevent contamination. Cleaning and Organization: Carry out cleaning and disinfection of all kitchen areas (floors, countertops, equipment, cold rooms, stoves), in accordance with 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 verifying goods. Storage: Properly store food items, rigorously checking and observing expiration dates and appropriate storage temperatures.