Контроль за свежестью, кондицией продуктов и соответствие их вкусовым стандартам
Ответственное и своевременное выполнение своих обязанностей.
Требования:
Знание рецептуры и технологию производства полуфабрикатов, блюд и кулинарных изделий, в том числе совместимость, взаимозаменяемость продуктов, изменения, происходящие в процессе кулинарной обработки сырья;
Знание рецептуры, технологии приготовления, требования к качеству, срокам, условиям хранения, порционирования блюд и кулинарных изделий; оформления и подачи блюд и кулинарных изделий, требующих сложной кулинарной обработки; основ рационального питания;
Условия:
график 6/1, развозка и питание за счет компании.
Ключевые навыки
Общественное питание
технологические карты
Умение работать в коллективе
Ответственное хранение
Контроль сроков годности
Инвентаризация
Условия для поваров
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