Cook

Prepares dishes according to approved recipes; Performs primary preparation of ingredients for other workshops; Checks the quality of raw materials in deliveries; Observes food storage conditions, monitors expiration dates; Prepares requests for necessary products; Follows sanitary standards; Maintains the workplace in cleanliness and order; Responds to customer requests regarding the quality of prepared dishes; Trains subordinate kitchen staff; Adheres to principles of economy and rational use of products and resources; Makes suggestions for improving service quality.

Requirements

Work experience, Asian cuisine.

Secondary vocational education; Experience: 3 years

Conditions

Permissible