COOK

Description

Job Summary: Responsible for organizing and restocking the breakfast buffet, coordinating the preparation and plating of dishes, and maintaining kitchen compliance with sanitary regulations. Key Highlights: 1. Organization and restocking of the breakfast buffet 2. Coordination and supervision of dish preparation 3. Inventory control and kitchen hygiene **Job Description:** ---------------------- Organize the breakfast counter and continuously replenish items to ensure the buffet remains fully stocked and visually appealing during operating hours. Coordinate and supervise the preparation and plating of dishes in the restaurant, guiding and verifying recipe execution to ensure quality and consistency. Maintain cleanliness of the workstation, equipment, and utensils, and monitor food inventory and expiration dates. Organize, track, and audit food inflows and outflows. Pay close attention to all meal standards, especially breakfast. Keep the kitchen compliant with health surveillance requirements. **Mandatory Requirements:** ------------------------------ Relevant experience is preferred; Availability; Teamwork **Employment Type:** -------------------------- TEMPORARY **PCD (Persons with Disabilities):** -------- NO **Salary:** ------------ $2,067\.49 **Benefits:** --------------- Meal allowance: R$ 400.00; Gympass; Telemedicine health plan; Birthday Day Off; Bonus day off on Saturdays (according to schedule); University partnership program; SESC membership; Discounts at network hotels. **Work Location:** ---------------------- SAMBA BELO HORIZONTE VINTAGE APART HOTEL **Working Hours:** ------------------------ 5:00 AM to 1:20 PM **Additional Information:** --------------------------- TEMPORARY POSITION (TO COVER VACATION PERIOD)