**Job opening for 3rd Cook** **About the company:** Located on Ponta Negra Beach in Natal\-RN, the Esmeralda Praia Hotel stands out as one of the leading and finest hotels in the City of the Sun. The hotel offers luxury accommodations, a beachfront location, international cuisine, and comprehensive facilities to best serve you during your stay at our hotel. **Mission:** To deliver the best experience in service excellence and quality. **Values:** * Passion for what we do * Continuous growth * Excellence in work * Integrity * Respect and collaboration * Vision for the future * Inspiration **Job objective:** The 3rd Cook position represents a professional growth stage within the kitchen structure, primarily intended for employees recently promoted from the Kitchen Assistant role who have already demonstrated discipline, responsibility, learning ability, and technical potential to assume new responsibilities. This role should not be understood merely as a change in title. It is a formal phase of technical and behavioral training, during which the employee assumes greater responsibility for preparations, production organization, ingredient control, support for requisitions, expiry date verification, product quality, food safety, and adherence to standards defined by kitchen leadership. The central objective is to develop a more well-rounded professional, prepared to advance in the future to roles with greater responsibility—such as 2nd Cook, 1st Cook, or station leadership. **Responsibilities:** The 3rd Cook is responsible for daily kitchen production, focusing on quality, safety, organization, control, and technical development. General responsibilities include: * Perform pre-preparations and simple/intermediate preparations as instructed; * Support buffet, breakfast, lunch, dinner, events, and à la carte service; * Organize your workstation before, during, and after service; * Keep ingredients properly identified, protected, and stored; * Assist in inventory control, expiry date tracking, and internal requisitions; * Verify product quality and condition prior to use; * Follow technical specifications, presentation standards, and instructions from kitchen leadership; * Assist in collecting food safety samples; * Use equipment, utensils, and PPE correctly; * Report non-conformities, inventory discrepancies, and operational risks; * Demonstrate improvement in agility, responsibility, organization, and initial leadership.
João Silva
Indeed · HR
João Silva
Indeed · HR
