Junior Cook

Description

Job Summary: The professional will execute and coordinate meal preparation, ensuring quality, food safety, and kitchen organization, as well as manage supplies and teams. Key Highlights: 1. Execute and coordinate meal preparation and kitchen organization. 2. Ensure food quality and safety standards. 3. Collaborate as a team member and enhance culinary skills. Prepare meals according to menus developed and approved by the company. Check inventory levels and request purchases of food items and other kitchen supplies. Perform and/or coordinate kitchen cleaning and maintenance, ensuring restaurant supplies are stored in appropriate locations to prevent loss, theft, spoilage, and other damage. Perform tasks related to preparing the area for daily operations, such as organizing work tools, sanitizing equipment and various materials and work surfaces, checking equipment functionality, and other relevant items. Select and inspect food items, storing them appropriately. Prepare food according to instructions received and/or the company-approved menu. Distribute prepared food into designated serving containers, while monitoring replenishment and maintaining proper temperature. Supervise and ensure that team members under responsibility complete assigned tasks. Assist in dish preparation and plating according to established menus and recipes. Perform basic cooking tasks—such as baking, grilling, boiling, and frying—under supervision. Ensure all ingredients and dishes are prepared in accordance with quality and food safety standards. Follow established recipes and techniques to ensure consistency in final products. Maintain a clean and organized workplace, strictly adhering to hygiene and food safety procedures. Ensure all equipment and utensils are cleaned and stored properly. Assist in receiving and storing ingredients, verifying quality and compliance with hotel specifications. Participate in assembling and organizing required ingredients and equipment for service. Collaborate with other kitchen team members, including Chefs and more experienced cooks, to ensure efficient and harmonious kitchen operations. Communicate effectively to coordinate food production and service. Participate in training and development sessions as needed to enhance culinary skills and knowledge of kitchen practices. Receive and implement feedback to improve performance and work quality. Compensation: R$2.250,00 - R$2.477,00 per month Benefits: * Free parking * Meal allowance * Transportation allowance Work location: On-site