RemoteFull timeMid levelPosted today
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Principais Funções
- Planejamento de cardápios: Cria menus adequados tanto para os pacientes (conforme as restrições clínicas) quanto para os funcionários e acompanhantes.
- Controle higiênico-sanitário: Supervisiona a higiene da cozinha, o armazenamento dos alimentos e define procedimentos operacionais para evitar contaminações.
- Gestão de custos e estoque: Controla o recebimento de insumos, o prazo de validade e reduz o desperdício de alimentos.
- Supervisão da distribuição: Garante que a dieta prescrita pelo setor clínico chegue na temperatura correta e ao paciente certo.
Escolaridade Mínima: Ensino Médio (2º Grau)
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