Job Summary: Responsible for preparing, developing, and decorating buffets and à la carte dishes, as well as organizing and cleaning the kitchen, managing inventories, and ensuring hygiene standards. Key Highlights: 1. Dish and buffet development and decoration 2. Kitchen and inventory management and organization 3. Focus on hygiene standards and product quality Prepare, develop, and decorate buffets and à la carte dishes ordered by customers; clean and organize the hotel kitchen; place orders for kitchen supplies; manage product inventories; inspect daily products and items designated for dish preparation, discarding those failing to meet quality standards; monitor product placement and status in the warehouse (e.g., temperature), ensuring proper inventory management; supervise compliance with established hygiene and sanitation regulations in the kitchen area. Salary: R$ 1\.980,00 \+ 9 hotel points (variable value) \+ VA R$ 650,00 \+ VT \+ Attendance bonus \+ Dining room (optional) \+ Night shift allowance after 10 PM \+ Medical and dental assistance after 90 days. Schedule: 3:00 PM to 11:20 PM, rotating 6x1 schedule with weekly day off and Sunday off. Desirable: Experience in hospitality/restaurant industry. Employment type: Permanent CLT contract. Compensation: R$4\.300,00 \- R$4\.500,00 per month. Benefits: * Medical assistance * Dental assistance * Life insurance * Meal allowance * Transportation allowance
João Silva
Indeed · HR
João Silva
Indeed · HR
