TYPICAL ACTIVITIES \*Performed under supervision. Loading and unloading ovens and portioning meals into meal boxes; loading and unloading food supplies from the restaurant; Unpacking, counting, and weighing processed meats; operating cutting equipment; separating fat and meat trimmings from cubes; assessing meat quality; Assisting with cutting, washing, and processing leafy greens and vegetables; Spreading margarine, packaging and slicing bread, slicing cold cuts, filling sandwiches, assembling snack kits, and storing them in the cold room; Operating equipment such as ovens, peelers, etc.; Assisting with cutting and sorting fruits according to daily requisitions and preparing desserts; Collecting samples and completing forms in accordance with MBPF requirements; Serving meals; Maintaining sector organization; Cleaning work areas and equipment; Working in compliance with technical standards and procedures regarding quality, safety, hygiene, health, and environmental preservation. Minimum Education: Elementary School (1st level) * Commuter allowance * Food allowance * Meal allowance * On-site meals * Medical assistance