kitchen assistant

Description

Job Summary: Food service professional responsible for pre-preparation, cooking, processing, and plating of dishes, ensuring food quality and safety. Key Highlights: 1. Experience in all stages of food preparation and processing. 2. Responsible for maintaining food quality and safety. 3. Involved in plating and replenishing dishes and buffet items. **Activities** A PRE\-PREPARE FOOD Thaw food Clean food Season food Marinate fish, poultry, meats, and fruits/vegetables Peel food Select legumes and cereals Prepare sauces, stocks, and broths Stuff food Prepare syrups, fillings, and toppings Pre\-cook food Cook food Blanch fruits/vegetables Shape dough Pre\-bake food Chill food Freeze food B ASSIST IN PLATING DISHES Suggest development of new recipes Skewer food Heat pre\-prepared food Place side dishes on plates Place sauces/broths on plates Decorate plates Transport food, utensils, and materials Set up display cases Monitor food temperature (thermometer) Replenish prepared food 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 FOOD Cut food 1 **Title Code** 5135 Food Service Auxiliary Workers **GAC Activity Order** PROCESS FOOD Chop food Debone meats and poultry Slice food Saw food Grind ingredients Grind food D SET UP WORK STATION ("MISE\-EN\-PLACE") Verify orders, tickets, or menus Select food items and/or ingredients Verify availability of food items and/or ingredients Request food items and/or ingredients Retrieve food from storage or cold room Assist in daily inventory control Consult technical sheets 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 Check received requisitions for food items and/or ingredients Assist in quantity calculations E CHECK QUALITY OF FOOD ITEMS Check expiration dates FOOD ITEMS Check organoleptic characteristics (odor, appearance, color, texture, taste) Taste food 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, hairnet, gloves, etc.) Remove jewelry (rings, earrings, etc.) Wash hands and forearms Scrub nails 2 **Title Code** 5135 Food Service Auxiliary Workers **GAC Activity Order** MINIMIZE CONTAMINATION RISKS Sterilize hands and forearms Secure hair Shave beard Trim nails Follow hygiene technical standards G PREPARE WORKPLACE Prepare workplace Inspect workplace condition Wash workplace Sanitize workplace 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 Check materials and utensils Report equipment/utensil damage or breakage Store materials and utensils Request utensil replenishment Prepare reports Record production Weigh leftovers (plate waste or clean waste) Control waste Report incidents (accidents, etc.) Employment type: Permanent CLT Salary: R$2\.071,00 \- R$2\.100,00 per month Benefits: * Transportation allowance Experience: * Kitchen experience (Mandatory) Work location: On-site