COOK

Description

Job Summary: Responsible for preparing daily meals while ensuring quality, organization, and kitchen hygiene, as well as participating in training sessions and complying with safety regulations. Key Highlights: 1. Preparation and seasoning of main dishes following quality standards 2. Inventory management and shelf-life control to prevent waste 3. Participation in training programs for professional development **Job Description and Responsibilities:** **Working Hours:** 44 hours per week **Level:** Not Informed **Employment Type:** Tenured \- CLT labor code * Responsible for preparing the daily meals specified on the menu. * Prepare main dishes specified on the menu, season ingredients, and cook using pots, pans, griddles, or ovens, monitoring cooking times and adhering to quality standards and culinary requirements. * Ensure proper storage conditions for foodstuffs, observing storage environment conditions and expiration dates of foods and inventory items to avoid losses and waste. * Assist in cleaning the kitchen and utensils used, employing appropriate cleaning materials and products to maintain workplace organization and hygiene. * Attend meetings when summoned by the immediate supervisor, staying informed about established needs and goals, reporting on activities and work outcomes, and relaying any incidents or potential issues. * Participate in lectures, courses, and internal training programs organized by the company to acquire additional knowledge for efficient and effective task execution. * Comply with quality, occupational safety, and environmental protection standards, performing tasks according to defined procedures to prevent accidents and environmental impacts. **Requirements:** * Completed elementary education; * Proof of educational attainment; * Experience in preparing meals for large groups. **Benefits:** Accommodation, Health Insurance, Dental Insurance, Profit Sharing (PLR), Private Pension Plan, On-site Meals, Life Insurance, Transportation