Professional skills
-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
Professional knowledge
-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
Work experience
from 5 years in the kitchen and from 1 year in the same position
Personal qualities
Responsibility, attentiveness, stress resistance, creativity, communication skills, desire for
self-development
Gender and age
Male, 23-40
Salary - negotiable