Job Summary: A Cook for dish production in a high-end hotel, ensuring excellence in flavor, presentation, and food safety. Key Highlights: 1. Room Service, à la carte, and buffet dish production 2. Focus on excellence in presentation, flavor, and food safety 3. Teamwork and commitment to quality standards **Code:** 8658 **Job Title:** Cook **Location:** Bauru \- SP **Unit:** Intercity Bauru **Work Modality:** On-site **Professional Level:** Operational **Minimum Education:** Completed Elementary School **Area of Activity:** Food and Beverage **Employment Type:** Permanent **Job Responsibilities:** Produce Room Service, à la carte, and executive menu dishes; Prepare buffet, festival, and coffee break dishes; Execute food safety control. **Required Competencies:** Agility, attention to detail, and empathy. **Required Knowledge:** Basic gastronomy knowledge; Food handling and hygiene; **Additional Information:** Prepare, finish, and plate dishes according to the hotel’s established standards, ensuring excellence in presentation, flavor, food safety, and compliance with quality requirements of a high-end kitchen. Main Responsibilities • Prepare dishes according to technical specifications and standards defined by the Executive Chef. • Perform complete and organized mise en place for all services (breakfast, lunch, dinner, and events). • Maintain high standards of presentation and gastronomic quality. • Monitor ingredient expiration dates, storage, and preservation. • Strictly comply with food hygiene and safety regulations (Good Practices Manual / SOPs). • Support waste control and cost optimization. • Maintain cleanliness and organization of the workstation. • Assist in developing new dishes and menu suggestions. • Collaborate effectively with the team, maintaining a professional attitude and efficient communication. Requirements Education: • Technical course in Gastronomy or related fields (preferred). Experience: • Minimum 2 years’ experience in hotel kitchens, upscale restaurants, or fine dining establishments. • Technical Knowledge: • Classical and contemporary cooking techniques. • Knife skills, base sauces, cooking methods, and finishing techniques. • Food safety and food handling. • Inventory control and kitchen station organization. Behavioral Competencies • Organization and discipline • Agility and focus under pressure • Attention to detail • Teamwork • Commitment to quality standards • Proactivity