Head Cook

Description

Job Summary: A kitchen professional focused on daily production and service, menu creation, inventory management, and maintenance of hygiene and organization. Key Highlights: 1. Hands-on work in a small team 2. Responsibility for menu creation and inventory management 3. Leadership and experience in bar/restaurant kitchens Work schedule: 5 days on, 2 days off — days off on Sundays and Mondays; highly hands-on role (small team) Responsibilities: - Participate in dish production and daily service (prep, cooking, plating, and delivering to end customers). - Create menus; - Prepare purchase lists (including direct contact with some suppliers); - Execute production lists; - Receive and organize deliveries; - Ensure product standardization according to technical specifications; - Store food correctly; - Manage inventory to ensure items are used within their expiration dates and minimum stock levels are maintained; - Maintain kitchen hygiene, keeping refrigerators and work surfaces clean at all times; - Maintain workplace organization, following standardized storage procedures for all kitchen items — including tools, ingredients, inventory, and refrigerated goods. - Perform service tasks according to preparation sheets and presentation standards; Employment type: Full-time, CLT permanent contract Compensation: R$3.000,00 – R$3.500,00 per month Benefits: * Fuel allowance * Profit-sharing * Meal voucher * Transportation voucher Selection question(s): * Do you have easy access to the Santa Efigênia neighborhood? Experience requirements: * Leadership (Mandatory) * Bar/restaurant kitchens (Mandatory) Work location: On-site