Cook

Description

**Mission** The Cook is responsible for preparing and cooking dishes according to the restaurant's recipes and established standards. This position requires advanced culinary skills, creativity in dish development, and the ability to work efficiently in a high-pressure environment. The Cook must ensure food quality and presentation, adhering to food safety and hygiene regulations. **Routine** * Oversee and direct all kitchen operational processes; * Prepare dishes; * Monitor food quality and ensure dishes meet standards for flavor, texture, and presentation; * Adjust recipes and preparation techniques as necessary; * Strictly follow food safety regulations and hygiene practices to ensure food safety and workplace cleanliness; * Clean and disinfect surfaces and utensils according to established procedures; * Collaborate with the kitchen team to ensure efficient operations and timely dish delivery; * Communicate\-effectively with other team members to coordinate tasks and resolve issues; * Keep workstations consistently clean and organized, and supervise overall kitchen hygiene; * Ensure raw material integrity from receipt through storage, preparation, and service; * Assist in planning and coordinating kitchen operational scheduling for service and production; * Respect and implement workload execution within legal limits; * Report recipe-related issues and potential solutions to the supervisor; * Assist in evaluating and training new kitchen staff during the 45/90-day probationary period. Workplace: RAINHA CLODOMIRO Working hours: 08:00 to 16:20 Requirements: * High school education; * Relevant experience; * Completion of a non-degree culinary course or related field is preferred; * Completion of a food handling good practices course is preferred. **Competencies** * Good kitchen practices and hygiene; * Ability to prepare a variety of dishes, with knowledge of culinary techniques and presentation; * Solid understanding of food safety and hygiene practices; * Strong ability to work under pressure while maintaining service quality; * Sense of urgency; * Interpersonal skills; * Commitment to quality standards and presentation.