Job responsibilities
-Assistance in preparation and serving of dishes according to technological maps
-Preparation of products and semi-finished products
-Cleaning the kitchen
-Keeping the work place clean
-Compliance with sanitary rules
-Inform the Sous Chef or Head Chef promptly of any problems or incidents in production
-Compliance with company rules and standards
Key performance indicators
-Makes preparations in a timely manner and in sufficient quantities
-Food safety rules are followed
-Clean kitchen
-The desire to learn
-Professional profile
Professional skills
-Ability to use basic culinary techniques (frying, boiling, braising, etc.)
-Skill in working with meat, fish and seafood(Basic level)
-Ability to work with vegetables
-Ability to conduct organoleptic analysis of products(Basic level)
-Ability to work according to technological maps
-Ability to speak and understand English
Professional knowledge
-Knowledge of the composition of all dishes and semi-finished products
-Knowledge of sanitation and food safety rules(Basic level)
-Knowledge of expiration dates of products and semi-finished products
-Knowledge of product neighborhood rules(Basic level)
-Knowledge of company rules and standards
Work experience
from 1 year in the same position
Personal qualities
Responsibility, attentiveness, stress resistance, creativity, communication skills, desire for
self-development
Gender and age
Male or female, 18-35
Appearance requirements
Clean clothes that meet company standards, neat appearance (hair and beard neatly
trimmed, nails clean and trimmed