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Open nowPosted 728 days ago

Chefe de Cozinha

Equilíbrio Gastronomia

Where
Foz do Iguaçu, PR, Brasil
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Your applicationOpen nowChefe de CozinhaEquilíbrio Gastronomia · Foz do Iguaçu, PR, Brasil

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Equilíbrio Gastronomia's own form.

The reply lands in your private mailbox

3×more interviews than doing it yourself with ChatGPT.

The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.7%14 days
  5. 35.6%30 days
  6. 58.0%60 days
This job: posted 728 days ago

The posting

Estamos procurando um Chefe de Cozinha talentoso e criativo para se juntar à nossa equipe. O candidato ideal terá paixão por criar pratos e sobremesas deliciosas e visualmente impressionantes, combinando habilidades técnicas com imaginação e atenção aos detalhes.

Requisitos:

● Ter domínio técnico e específico completo nível de experiência e maturidade profissional, executa tarefas mais complexas.

A partir de 3 anos atuando no setor.

Salário: à combinar

Almoço no local + VT.

Horário: à combinar

· Ser Inovador;

· Criar receitas;

· Elaborar ficha técnica de receitas obedecendo a normativa de custo estimada (Alimentos) de 25% a 33% e de (Bebidas) de 25% a 37%;

· Testar receitas;

· Adaptar receitas;

· Degustar produção culinária;

· Pesquisar novas técnicas, tecnologias e produtos;

· Criar apresentação;

· Finalizar pratos;

· Criar produtos direcionados ao público-alvo da empresa;

· Acompanhar a disponibilidade/sazonalidade da matéria prima;

· Identificar tendências;

· Avaliar capacidade de produção (funcionários/estrutura)

· Sugerir harmonização

· Dimensionar equipe de trabalho;

· Planejar escala de folga;

· Orientar execução do serviço;

· Controlar cumprimento de horário;

· Intermediar informações entre equipe e superiores/clientes;

· Fazer pré-preparo;

· Montar praça (mise-en-place);

· Organizar pedidos: Receber, direcionar para a produção e elaboração do prato e direciona para o Salão;

· Executar preparação de alimentos;

· Controlar preparação dos alimentos;

· Controlar marcha e saída (pedidos);

· Checar processos de preparo e finalização dos pratos;

· Capacitar periodicamente cada corresponsável que necessite de tal atualização; ou, identificar e direcionar para a atualização da função;

· Realizar processos de promoções entre a equipe;

· Ser criterioso ao extremo com seus produtos (Matéria Prima). Vale ressaltar que a qualidade do produto final é o imprescindível. Ser criterioso não significa ter o produto a todo custo e nem a qualquer custo, afinal deve-se tomar em conta seu CMV padrão já estipulado para realização de fichas técnicas;

· Planejar toda a rotina de trabalho, observando as Ordens de Produção, Eventos, Planejamento com as Dietas e etc;

· Observar se todos seus equipamentos de uso e consumo estão adequados ao uso;

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