Kitchen Assistant

Description

Job Summary: The professional will work as a kitchen assistant in food service, performing pre-preparation, processing, and plating of dishes, as well as organizing and verifying food quality. Key Highlights: 1. Kitchen Experience (Mandatory) 2. Execution of Food Pre-Preparation and Cooking 3. Quality and Hygiene Control in Food Handling **Responsibilities** A PRE\-PREPARE FOODS Thaw foods Wash foods Season foods Marinate fish, poultry, meats, and fruits/vegetables Peel foods Select legumes and cereals Prepare sauces, stocks, and broths Stuff foods Prepare syrups, fillings, and toppings Pre\-cook foods Cook foods Blanch fruits/vegetables Shape doughs Pre\-bake foods Chill foods Freeze foods B ASSIST IN PLATING DISHES Suggest development of new recipes Skewer foods Heat pre\-prepared foods Place side dishes on plates Place sauces/broths on plates Decorate plates Transport foods, utensils, and materials Set up display cases Monitor food temperatures (thermometer) Replenish prepared foods at the buffet (hot/cold/desserts) Replenish seasonings and sauces at the buffet Replenish beverages at the buffet Replenish utensils at the buffet C PROCESS FOODS Cut foods 1 **Title Code** 5135 Auxiliary Workers in Food Services **GAC Activity Order** PROCESS FOODS Chop foods Debone meats and poultry Slice foods Saw foods Grind ingredients Grind foods D SET UP WORK STATION ("MISE\-EN\-PLACE") Verify orders, tickets, or menus Select food items and/or ingredients Check availability of food items and/or ingredients Request food items and/or ingredients Retrieve foods from storage or cold room Assist in daily inventory control Consult technical specifications Label food items and/or ingredients Package food items and/or ingredients Assist in adapting orders, menus, or tickets Arrange food items and/or ingredients Portion food items and/or ingredients Verify received food item and/or ingredient requisitions Assist in quantity calculations E VERIFY QUALITY OF FOOD ITEMS Check expiration dates FOOD ITEMS Check organoleptic characteristics (odor, appearance, color, texture, taste) Taste foods Collect samples for analysis Chill samples for analysis Freeze samples for analysis Package samples for analysis Discard samples Evaluate food quality and yield F MINIMIZE CONTAMINATION RISKS Wear uniform (apron, cap, gloves, etc.) Remove jewelry (rings, earrings, etc.) Wash hands and forearms Scrub nails 2 **Title Code** 5135 Auxiliary Workers in Food Services **GAC Activity Order** MINIMIZE CONTAMINATION RISKS Sterilize hands and forearms Secure hair Shave beard Trim nails Follow technical hygiene standards G PREPARE WORK AREA Prepare work area Inspect work area condition Wash work area Sanitize work area Wash utensils and equipment Sanitize utensils and equipment Check equipment operation Monitor equipment temperature Select equipment and utensils Inspect utensil condition Sharpen cutting tools (knives, deli slicers, food processors, etc.) Monitor ambient temperature Operate equipment H ORGANIZE WORK Verify materials and utensils Report broken or damaged equipment/utensils Store materials and utensils Request utensil replenishment Prepare reports Record production Weigh leftovers (plate waste or clean scraps) Control waste Report incidents (accidents, occurrences, etc.) Employment Type: Full-Time CLT Salary: R$2\.071,00 \- R$2\.100,00 per month Benefits: * Commuter Allowance Experience: * Kitchen Experience (Mandatory) Work Location: On-site