Universal chef hot and cold

Qualifications

• From 1 year in a cafe or restaurant (preferably with international cuisine).
• Knowledge of english: basic level to understand orders and interact with the team.
• Knowledge of cooking technology: ability to work with different types of products, preparation of both hot and cold dishes.
• Cleanliness and adherence to sanitation standards: understanding and adhering to workplace hygiene standards.
• Stress tolerance and ability to work in a team: willingness to work intensively and interact with colleagues.

Responsibilities

• Preparation of dishes according to the menu: cooking hot and cold dishes in compliance with technological charts.
• Quality control of dishes: checking the finished dishes before serving for compliance with standards.
• Maintaining order at the workplace: cleaning the workplace, inventory, compliance with the norms of food storage.
• Controlling the stock of products: informing about the need for restocking and expiration dates.
• Compliance with the standards of serving dishes: aesthetic presentation and proper serving of dishes to guests.