Cook

What you'll do

• Preparation and production of cold/hot dishes
• Compliance with quality protocols and preservation of perishable products
• Ensuring the necessary resources for the fulfillment of the set objectives
• Maintenance and stock management
• Recipe preparation.

Education & certifications

Experience in institutional catering is valued

Valid food handling certificate.

How you'll work

From 8:00 to 15:00 or from 15:00 to 22:00

Profile and competencies

Work organization skills

Empathy

Service vocation

Ability to work in a team

Good communicator