SUPPORT TO THE KITCHEN CHEF; TEAM COORDINATION; PRODUCTION OF THE WEEKLY MENU AND SHOWCASE PRODUCTS; ASSEMBLY AND RELEASE OF DELIVERY ORDERS; REVIEW OF LABEL CHANGES MADE BY THE TEAM; SUPERVISION AND SENDING OF PHOTOS OF PROCESSES IN THE KITCHEN; COUNTING PURCHASES, RECEIVING, AND CHECKING GOODS; CONSERVATION, SANITIZATION AND ORGANIZATION OF UTENSILS AND WORK EQUIPMENT; CLEANING AND ORGANIZATION OF KITCHEN STOCK.