**Description and Responsibilities:** **Schedule:** Rotating 5x2 shift, from 06:00 to 15:50. **Level:** Operational **Employment Type:** Permanent — CLT labor code Professional responsible for performing operational support activities in hotel restaurants, pantries, and service areas, ensuring organization, cleanliness, and support for Food & Beverage department requirements, in compliance with the company’s established quality, hygiene, and safety standards, as well as current legislation. Key Activities and Responsibilities: Serve customers in food and beverage establishments; provide support for dining room and room service operations, as required by operational needs and sector leader guidance; prepare replenishment of buffet items; prepare and complete snacks, appetizers, starters, and light meals; perform cleaning and sanitization of areas, countertops, utensils, and equipment used in food and beverage service; properly dispose of waste; manage and organize inventory for production; store supplies, identify, and monitor appropriate temperatures; sanitize raw food items; apply good practices in food and beverage preparation and production; assist kitchen staff in pre-preparation or preparation of food items, according to demand and sector leader instructions; maintain work equipment and materials, reporting incidents and maintenance needs; strictly adhere to hygiene, food safety, and good food handling practices; act in accordance with hotel guidelines, ensuring efficient service and guest satisfaction. **Requirements:** Mandatory Requirements Completed elementary education (high school diploma preferred). Basic knowledge of Good Food Handling Practices (GFHP). Understanding of hygiene, cleaning, and food safety principles. Ability to follow rules, procedures, and sector leader instructions. Availability to work rotating shifts and schedules, including weekends and holidays. Physical fitness for operational tasks (standing for extended periods, moving around, and handling utensils). Organizational skills, attention to detail, and sense of responsibility. Teamwork capability and strong interpersonal skills. Commitment to service quality and guest satisfaction. Desirable Requirements Previous experience in restaurants, hotels, F&B operations, pantries, or kitchens. Experience in customer service, dining room operations, or room service. Knowledge of inventory control and organization. Understanding of proper supply storage and temperature control. Experience in food pre-preparation, snack preparation, and light meal service. Familiarity with cleaning routines and proper waste disposal procedures. Behavioral Competencies Proactivity and agility. Organization and discipline. Flexibility to adapt to operational demands. Carefulness regarding equipment, utensils, and work materials. Clear communication to report incidents and maintenance needs. **Benefits:** Medical assistance, Dental assistance, Internal benefits, On-site meals, Life insurance, Transportation allowance