\-Responsible for the production and preparation of all components required for assembling the dishes offered at the restaurant, according to the chef's instructions (Mise en place and bateo). \-Responsible for keeping each of their work areas clean, organized, and in accordance with guidelines and instructions provided by area supervisors. \-Maintain control over input and output of supplies. \-Check the quality of received supplies prior to production. \-Participate in activities conducted and/or offered by the company. Proper implementation of culinary techniques. \-Daily cleaning of the work area, equipment, and facilities. \-Follow company regulations. \-Keep the kitchen clean and organized throughout the day. \-Store and label each product correctly according to company standards. \-Maintain proper PEPS (First Expired, First Out) rotation control for supplies and productions. \-Comply with instructions given by immediate supervisor. \-Set up each assigned station on time and as required for meal and dinner service. \-Prepare food production for dish assembly. \-Inspect all supplies before starting service to guests. \-Notify immediate supervisor of any work-related or personal situation that could affect team performance. \-Perform nightly kitchen cleaning after completing daily operations. \-Prepare and condition raw materials for service (Mise en place). \-Operate during meal and dinner services according to the area assigned by the immediate supervisor. \-Assemble dishes during daily service following company-established standards. \-Report to the immediate supervisor any missing supplies delivered by vendors. \-Perform deep cleaning of the kitchen, including all areas and equipment used during service. \-Carry out thorough deep cleaning of the kitchen and adjacent areas. \-Conduct general and in-depth cleaning of refrigeration units, processing equipment, storage cabinets, shelves, and racks. \-Perform weekly inventory tasks for freezers and warehouse products to support purchase requisition processing. \-Store and cover all items properly ahead of scheduled fumigation days. Attend periodic meetings established for team feedback. \-Carry out production for special events (company services). \-Attend all training sessions provided by the company. \-Conduct testing of new dishes. Job type: Full-time, Temporary or project-based contract Contract duration: 6 months Salary: Up to $13,000.00 per month Benefits: * Salary increases * Employee discounts * Discounts and preferential pricing * Option for indefinite contract * Dining room service * Free uniforms Work location: On-site position