Restaurant

Maintenance Technician:
Specialized technician performing crucial interventions on hotel facilities. Executes technical repairs on various equipment, promptly responds to maintenance requests from units, follows a rigorous schedule for preventive maintenance, ensures the proper functioning of vital systems, complies with safety standards, and contributes to infrastructure preservation.

Running Staff:
Dynamic professional specialized in providing agile and personalized service. Executes precise deliveries to rooms, professionally transports luggage, promptly addresses special requests, offers detailed guidance about the hotel and surrounding area, provides immediate support in various situations, and actively contributes to an exceptional guest experience throughout their stay.

Cook:
Culinary professional in charge of preparing all menu dishes. Masters culinary techniques, manages cooking times and temperatures, develops creative presentations, supervises ingredient quality, establishes flavor standards, and executes recipes with precision. Maintains rigorous hygiene and organization standards at their workstation.

Cook Assistant:
Essential professional acting as the right hand to the head cook. Responsible for meticulous pre-preparation of ingredients, impeccable organization of mise en place, and maintaining cleanliness in work areas. Actively assists in dish execution, learns culinary techniques, and works in harmony with the chef’s guidance, ensuring efficiency in kitchen flow.

Dishwasher:
Fundamental element for kitchen operations, responsible for thoroughly cleaning all utensils, including dishes, cutlery, pots, and equipment. Maintains impeccable organization in the washing area, properly disposes of waste, applies correct sanitization procedures, and ensures all items return clean for use.

Cashier:
Professional managing all financial transactions of the establishment. Operates point-of-sale systems, processes various payment methods, provides cordial customer service, manages accounts, accurately issues fiscal documents, maintains cash fund control, and conducts detailed daily financial balances.

Production Specialist:
Specialist in food preparation on an industrial scale, responsible for maintaining consistency and quality in large volumes. Manages inventory of supplies, implements rigorous hygiene and food safety procedures, operates industrial equipment with expertise, controls production processes, and ensures operational efficiency.

Cashier Supervisor:
Leader who coordinates and develops the cashier team, implements specialized training, resolves complex issues, audits the accuracy of financial operations, prepares strategic work schedules, and ensures excellence in customer service while maintaining high service standards.

Manager:
Strategic manager coordinating all operations of the establishment. Develops commercial planning, manages financial resources, leads multidisciplinary teams, establishes and monitors quality standards, develops solutions to operational challenges, maintains supplier relationships, and seeks continuous innovation in the business.

Supervisor:
Professional coordinating specific sectors with a focus on results. Ensures precise execution of operational procedures, implements quality controls, develops team skills through training, diplomatically manages conflicts, reports performance indicators to management, and continuously optimizes processes.

Butcher:
Meat specialist who selects, processes, and prepares various cuts with expertise. Maintains strict hygiene and sanitization standards, monitors ideal conservation temperatures, performs precise portioning, ensures superior quality of cuts, manages meat inventory, and applies specific handling techniques for each type of protein.