COOK

Description

Job Summary: Professional responsible for training, assisting, assigning daily pre-prep tasks, monitoring quality and safety, and developing technical sheets for new dishes. Key Highlights: 1. Focus on Quality and Organization 2. Adaptability and Dynamism 3. Food Preparation and Finishing **Job Description:** ---------------------- Train, assist in execution, and assign daily pre\-prep tasks to assistants, as well as monitor process quality and safety (RDC 216\); Portion and weigh foods for each daily preparation, and record data for volume analysis, production metrics, clean surplus, per capita consumption, and waste rate; Prepare and finish foods daily according to technical sheets and culinary fundamentals; Taste dishes before release and monitor daily buffet assembly and presentation to ensure service quality; Assist in all cleaning and hygiene processes for utensils, equipment, and production areas according to schedule and quality and safety standards (RDC 216\); Develop technical sheets for new menu items whenever necessary. **Mandatory Requirements:** ------------------------------ Adaptability Dynamism Focus on Quality Organization **Desirable Requirements:** -------------------------- COMPLETED HIGH SCHOOL **Employment Type:** -------------------------- CLT **PwD (Persons with Disabilities):** -------- IRRELEVANT **Salary:** ------------ $2,500\.00 **Benefits:** --------------- Transportation Voucher or Company-Provided Shuttle (depending on region) On-site Lunch (fully covered by the company) Uniform Participation in Internal Training Programs Break Use: Decompression Room Break Use: Game Room **Work Location:** ---------------------- AGUATIVA GOLF RESORT **Working Hours:** ------------------------ T3 \- from 4:50 PM to 12:45 AM