**Main Responsibilities** * Perform mise en place: washing, chopping, and portioning ingredients. * Assist in the basic preparation of recipes, sauces, and side dishes. * Maintain organization and cleanliness in assigned station and common areas (GMP/HACCP). * Wash utensils, equipment, and surfaces according to schedule. * Receive, label, and store products (FIFO/FEFO); monitor waste control. * Perform simple plating and delivery under chef's instructions. * Remove waste and segregate according to protocol. * Assist in inventory and weekly counting. **Requirements** * Technical studies in gastronomy preferred (in progress or completed). * 6–12 months of kitchen experience (preferred, not mandatory). * Basic knowledge of GMP, food handling, and safety. * Knife skills and portioning ability. * Availability to work Monday through Saturday. * Must obtain a valid Food Handling Good Practices Certificate (FGPC) or willingness to apply for one. **Competencies** * Teamwork and communication. * Organization, cleanliness, and attention to detail. * Speed under pressure and time management. * Service attitude and continuous learning. Job type: Full-time Salary: S/.1,200.00 - S/.1,400.00 per month Work location: On-site employment