Cook

Description

Job Summary: A professional responsible for organizing, preparing, and implementing menus; managing teams; and ensuring food quality within a post-acute care network. Key Highlights: 1. Working within a network of humanized care services in Brazil 2. Preparing and implementing menus for clients and staff 3. Supervising kitchen teams and processes "We are BSL Saúde, the largest post-acute care network in Brazil, operating Senior Residences, Transition Clinics, and Home Care services. Here, we specialize in humanized care and rely on multidisciplinary health teams to ensure mutual benefit for those we serve—whether during a dehospitalization process or through daily access to specialized care. If your values include humanized care and professionalism, join us—we have the right opportunity for you!" Responsibilities and Duties: * Responsible for organizing, preparing food, and implementing menus offered to clients, staff, and third parties; * Responsible for supporting the head chef in managing processes and personnel; * Reviewing daily and monthly menus for residents and staff, as well as the residents’ diet charts, to ensure proper food organization and preparation, including specific diets; * Performing cleaning and/or organizing of the kitchen, equipment, and areas where meals were served, to prepare food and remove items and utensils from the kitchen; * Preparing all meals, special diets, and beverages according to technical specifications derived from the institution’s established menu, using either the cook-and-chill method or traditional preparation (if requested), prioritizing quality and flavor to ensure client and staff satisfaction; * Assisting the head chef in menu planning to optimize time, preparation, and ingredients; * Supervising kitchen activities and staff, monitoring organization, hygiene, and process execution to guarantee quality of served items, while complying with all applicable legal and sanitary regulations; * Responsible for supervising proper storage and identification of meal samples per institutional protocol; * Developing special event menus together with the head chef, whenever necessary; * Preparing purchase lists together with the head chef, verifying requirements for materials and supplies; * Maintaining organized inventory, controlling and managing supplies, and ensuring conditions that prevent spoilage and loss; * Responsible for instructing staff on correct handling of equipment and accessories; Supervising team use of PPE; * Ensuring proper use, hygiene, and scheduled preventive and corrective maintenance of production equipment. * Participating in training programs when required. Prerequisites and Qualifications: * Completed high school education or currently pursuing higher education; * Prior experience in this role. Minimum Educational Requirement: High School (Secondary Education)