Приготовление блюд по технологическим картам в соответствии со стандартами концепции;
Умение работать с хоспером;
Контроль закупа, работа с поставщиками;
Контроль работы кухни;
Инвентаризация;
Соблюдение санитарных норм;
Поддержание чистоты и порядка на рабочем месте;
Требования:
Опыт работы поваром горячего/холодного цеха от 1-года.
Готовность в ближайшее время приступить к работе.
Ответственность
Дисциплинированность
Условия:
График работы 2/2
Выплата заработной платы 2 раза в месяц
Питание/ развозка в черте города
Возможность карьерного роста
Ключевые навыки
Обучение персонала
Работа с поставщиками
Европейская кухня
Инвентаризация
технологические карты
Руководство коллективом
Ведение документации
Ответственное хранение
Условия для поваров
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Подготовка полуфабрикатов из мяса, птицы
Разделка мяса и приготовление полуфабрикатов; Разделка птицы 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
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; Приготовление горячих напитков.Оборудование: Хоспер; Гриль; Индукционная панель; Су-вид.
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: До 5 человек.
Формирование команды и обучение персонала
Управление затратами
Разработка рецептур и меню кухни
Рецептура блюд: Салаты и холодные закуски; Супы; Основные блюда и гарниры; Блюда на гриле и мангале.
Приготовление и контроль качества блюд. Координирование работы линейного персонала. Инвентаризация. Работа с товарным остатком. Взаимодействие с бухгалтером-калькулятором.
Опыт работы на аналогичной позиции не менее 3 лет. Наличие рекомендации. Лидерские качества. Коммуникабельность. Умение работать в команде. Ответственность.
Разработка меню. Разработка блюд по новым рецептам. Технологических карт. Дегустация блюд. Выполнять указания шеф-повара. Следить за качеством закупаемых товаров.
Ответственность. Коммуникабельность. Исполнительность. Работа в команде. Стрессоустойчивость.
Контроль над списанием всех цехов - утреннее списание, списание в течении всего дня. Корректность заполнения отчетов. Контроль над заготовками всех цехов...
Опыт работы на должности Су-шефа от 1 года до 3 лет.