-Preparation and serving of dishes according to technological maps
-Control of the quantity and quality of semi-finished products
-Control of expiration dates of products and semi-finished products
-Keeping the work place clean
-Compliance with sanitary rules
-Inform the Sous Chef or Head Chef about the stops in a timely manner
-Inform the Sous Chef or Head Chef promptly of any problems or incidents in production
-Compliance with company rules and standards
Key performance indicators
-Minimum stop list
-Minimum write-off of products
-Ticket time compliance
-Dishes comply with standards
-Food safety rules are followed
Professional education
Professional skills
-Ability to use basic culinary techniques (frying, boiling, braising, etc.)
-Skill in working with meat, fish and seafood
-Ability to server dishes
-Ability to use complex kitchen equipment (sous vide, slicer, creamer, etc.)
-Ability to open and close a shift according to a checklist
-Ability to conduct organoleptic analysis of products
-Ability to work according to technological maps
-Ability to make a grocery ordering list
-Ability to speak and understand English
-Management Skills (Basic Level)
-Knowledge of the composition of all dishes and semi-finished products
-Knowledge of sanitation and food safety rules
-Knowledge of expiration dates of products and semi-finished products
-Knowledge of product neighborhood rules
-Knowledge of company rules and standards
-Kitchen management knowledge (Basic level)
-Knowledge of basic culinary techniques and recipes
Personal qualities
Responsibility, attentiveness, stress resistance, creativity, communication skills, desire for
self-development
Appearance requirements
Clean clothes that meet company standards, neat appearance (hair and beard neatly
trimmed, nails clean and trimmed)