Готовить широкий ассортимент основных горячих блюд с соблюдением технологических требований к блюдам и качеству готовой продукции.
- Готовить продукцию с последующим охлаждением и замораживанием с учетом требований к безопасности пищевых продуктов.
- Соблюдать при приготовлении основных блюд требования к безопасности готовой продукции и безопасности приготовления продукции.
- Сервировать и оформлять горячие основные блюда для подачи с учетом требований к безопасности готовой продукции.
Требования:
опыт работы в ресторане от 3-х лет
Условия: питание, развозка, соцпакет, в конце сезона премий
Ключевые навыки
Европейская кухня
Технологии производства блюд
Контроль сроков годности
Горячий цех
Учет остатков
Восточная кухня
Условия для поваров
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Подготовка полуфабрикатов из мяса, птицы
Подготовка рабочего места и сырья; Разделка мяса и приготовление полуфабрикатов; Порционирование и маркировка.
Подготовка полуфабрикатов из рыбы, морепродуктов
Разделка рыбы и приготовление полуфабрикатов; Разделка морепродуктов и приготовление полуфабрикатов; Порционирование и маркировка.
Приготовление блюд горячего цеха
Подготовка рабочего места и исходных материалов; Приготовление супов и бульонов; Приготовление горячих соусов; Приготовление горячих блюд и гарниров из овощей, грибов, круп, бобовых, макаронных изделий; Приготовление горячих блюд из яиц, творога, сыра, муки; Приготовление основных блюд из мяса, птицы; Приготовление основных блюд из рыбы, морепродуктов; Оформление, порционирование для выдачи заказа в зал; Маркировка, упаковка для передачи в продажу.Оборудование: Хоспер; 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: Ресторан.Размер коллектива: 5 до 10 человек.