Пpедocтaвлeниe корпopативного питaния, pазвоз после смены осуществляется за счет работодателя. Оплата 2 раза в месяц.
Ключевые навыки
Общественное питание
Инвентаризация
Условия для поваров
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Приготовление блюд холодного цеха
Подготовка рабочего места и исходных материалов; Приготовление салатов, винегретов; Приготовление мясных и рыбных гастрономических продуктов, закусок; Приготовление сэндвичей, гамбургеров, бутербродов; Оформление, порционирование для выдачи заказа в зал; Маркировка, упаковка для передачи в продажу.
Приготовление блюд горячего цеха
Подготовка рабочего места и исходных материалов; Приготовление горячих блюд и гарниров из овощей, грибов, круп, бобовых, макаронных изделий; Приготовление основных блюд из мяса, птицы; Приготовление основных блюд из рыбы, морепродуктов.Оборудование: Гриль; Мангал; Индукционная панель; Другое.
Контроль товарных запасов
Приемка и входной контроль продукции; Организация и контроль хранения продукции; Организация и контроль пополнения запасов.
Организация работы кухни
Организация и контроль работы кухни; Контроль качества готовой продукции; Контроль санитарного состояния кухни.Опыт управления в заведениях: Кафе; Другое.Размер коллектива: 5 до 10 человек.
Обеспечивать ритмичный выпуск продукции собственного производства, требуемого ассортимента и качества в соответствии с производственным заданием. Обеспечивать высокое качество приготовления салатов .
Образование не ниже среднего профессионального (начального профессионального). Опыт работы по профилю не менее 1 года.
Соблюдение правил и сроков хранения продуктов, сырья и п/ф. Приготовление заготовок. Соблюдение стандартов приготовления блюд. Поддержка чистоты на рабочем...
Опыт работы приветствуется, но не обязателен. Ответственность, обучаемость, пунктуальность, умение работать в команде. Любовь к своему делу, творческий подход к...
Приготовление блюд согласно тех.картам. Поддержание чистоты на рабочем месте и производственных помещениях. Контроль качества заготовок на своей станции. Своевременная отдача.
Медицинская книжка. Желание работать. Знание технологического процесса. Исполнительность, ответственность.
Приготовления блюд по технологическим картам. Работа с продуктами высочайшего качества. Соблюдение требований санитарных норм и правил безопасности труда.
Знание и соблюдение в работе санитарных и технологических норм. Опыт работы на аналогичной должности от 3-х лет.