Job Summary: An operational professional responsible for pre-preparation, plating, food production, and kitchen cleaning and organization. Key Highlights: 1. Operational execution in food preparation and plating 2. Maintaining kitchen hygiene and organization 3. Compliance with food safety regulations **Description and Responsibilities:** **Schedule:** 9:12 PM to 6:00 AM **Level:** Operational **Employment Type:** Permanent – CLT 1\. Perform pre-preparations: Prepare ingredients by washing, peeling, cutting, cleaning, and pre-cooking them. Plate simple dishes, prepare side dishes, and make sauces. 2\. Assist in plating: Plate preparations and dishes, and arrange food on the service line according to instructions from the chef or nutritionist. 3\. Production of preparations: Prepare juices, smoothies, desserts, salads, and hot preparations such as couscous, tapioca, eggs, etc. 4\. Cleaning: Maintain a clean and organized work area and department equipment during and after service. Assist in cleaning utensils and equipment: wash pots, cutlery, plates, and other kitchen materials. 5\. Organize and store products: Use products appropriately to avoid waste, and correctly identify opened or handled products according to labels on units. 6\. Comply with food safety regulations and good hygiene practices. 7\. Proper waste disposal: Follow established guidelines for waste disposal, ensuring appropriate waste segregation. **Requirements:** 1\. Education: * Completed elementary education (high school education preferred). * Food handling training courses are an advantage. 2\. Experience: * Kitchen experience is desirable. 3\. Competencies: * Basic knowledge of cooking techniques: ability to handle utensils and equipment such as knives, peelers, blenders, ovens, and stoves. * Knowledge of hygiene and food safety: understanding of good practices in food handling and equipment cleaning. * Agility and organization: ability to perform tasks quickly without compromising quality, and maintain workplace organization. * Teamwork: effective communication and cooperation with other kitchen staff. * Physical stamina: ability to stand for extended periods and perform physically demanding tasks, such as lifting pots or carrying boxes. * Ability to follow instructions: attention to detail and capacity to follow directions from the nutritionist or responsible chef. **Benefits:** Food basket, On-site meal, Life insurance, Transportation allowance