**Summary:** Responsible for assisting the Sous Chef and Chef de Cuisine in food pre-preparation and preparation, food processing, and plating. Verify the quality of foodstuffs to minimize contamination risks. Responsible for setting up the workstation ("MISE-EN-PLACE"). Perform cooking tasks in both hot and cold kitchens. Clean kitchen utensils, ovens, dishware, cutlery, and the work area. Assist in plating dishes in the sales area for end customers and replenish dishes. Work in compliance with technical and quality standards and procedures, as well as safety, hygiene, and health regulations. **Main Responsibilities/Activities:** Perform food pre-preparation: thawing, freezing, cleaning, seasoning, peeling, chilling, pre-baking, baking, par-cooking, cooking, marinating fish, poultry, meats, and fruits/vegetables, selecting grains and cereals, preparing sauces, stocks, and broths, stuffing foods, preparing syrups, fillings, and toppings, blanching fruits/vegetables, shaping doughs. Propose development of new recipes, skewer foods, reheat pre-prepared foods. Arrange side dishes on plates, drizzle sauces/broths onto plates, decorate plates, transport foods, utensils, and materials, set up hot and cold buffet stations, monitor food temperatures (thermometer). Process foods, such as: cutting, dicing, slicing, sawing, grinding, deboning meats and poultry, cleaning fish, grinding ingredients. Set up the workstation ("MISE-EN-PLACE"): verify orders, tickets, or menus. Select, verify availability, request, arrange, position, check, label, portion, and package foodstuffs and/or ingredients; retrieve food from storage or refrigerated chambers; assist in daily inventory control; consult technical specifications, menus, or order tickets; assist in quantity calculations. Verify food quality: check expiration dates and organoleptic characteristics (odor, appearance, color, texture, and taste), taste foods, collect, sieve, package, freeze, store samples for analysis, and dispose of them. Evaluate food quality and yield, reporting any irregularities found. Prepare the workplace: inspect condition of the area, wash and sanitize the workplace, wash and sanitize utensils and equipment while verifying their functionality, monitor equipment temperatures, select equipment and utensils after verifying their condition, sharpen cutting tools (knives, deli slicers, food processors, etc.), monitor ambient temperature, operate equipment. Organize the workplace and kitchen: verify materials and utensils and report breakage or damage, requesting replacement; prepare reports; record production; weigh leftovers (plate waste or clean waste); control waste; report incidents (accidents, etc.). Maintain personal hygiene and wear appropriate uniforms, hairnets, and PPE for handling food products per the Good Manufacturing Practices manual, including: wearing uniform (apron, hairnet, gloves, etc.), removing jewelry (rings, earrings, etc.), washing hands and forearms, scrubbing nails, sterilizing hands and forearms, securing hair, shaving beard, trimming nails to minimize contamination risk. Employment Type: Permanent CLT Contract Compensation: Starting at R$2.800,00 per month Benefits: * Medical insurance * Dental insurance * Commercial partnerships and discounts * Profit-sharing * Life insurance * Meal allowance * Transportation allowance