две смены: 1 смена - с 6:00 до 14:30, 2 смена - с 8:30 до 17:00. Выходной: суббота, воскресенье.
отпуск 27 календарных дней
Ключевые навыки
Общественное питание
Условия для поваров
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Подготовка полуфабрикатов из мяса, птицы
Подготовка рабочего места и сырья; Разделка мяса и приготовление полуфабрикатов; Разделка птицы и приготовление полуфабрикатов.
Подготовка полуфабрикатов из рыбы, морепродуктов
Подготовка рабочего места и сырья; Разделка рыбы и приготовление полуфабрикатов.
Подготовка полуфабрикатов из овощей
Подготовка рабочего места и сырья; Обработка сырья и приготовление овощных полуфабрикатов.
Приготовление блюд холодного цеха
Подготовка рабочего места и исходных материалов; Приготовление салатов, винегретов.
Приготовление блюд горячего цеха
Подготовка рабочего места и исходных материалов; Приготовление супов и бульонов; 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; Приготовление горячих напитков.Оборудование: Другое.
Организация работы кухни
Контроль качества готовой продукции.Опыт управления в заведениях: Другое.Размер коллектива: До 5 человек.