приготовление блюд японской кухни (суши, роллы) пиццы
замес теста, приготовление кондитерских изделий
контроль технологического процесса приготовления блюд
контроль количества и качества продукции
соблюдение срока годности и условий хранения продукции
Требования:
знания и соблюдения санитарных норм
мед книга
соблюдение чистоты рабочего места и опрятного внешнего вида
дисциплина
Условия:
желательно профессиональное среднее специальное образование
коммуникабельность, эмоциональная устойчивость
Ключевые навыки
Общественное питание
Японская кухня
Европейская кухня
Итальянская кухня
Технологии производства блюд
Активные продажи
Навыки межличностного общения
Английский — A2 — Элементарный
Условия для поваров
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Приготовление теста и выпечка хлеба, хлебобулочных изделий
Подготовка рабочего места и исходных материалов; Замеc теста; Выпечка изделий; Оформление, порционирование.Виды теста для хлеба, хлебобулочных изделий: Слоеное дрожжевое.Оборудование: Конвекторная печь; Другое.
Подготовка полуфабрикатов из мяса, птицы
Подготовка рабочего места и сырья; Разделка птицы и приготовление полуфабрикатов.
Подготовка полуфабрикатов из рыбы, морепродуктов
Подготовка рабочего места и сырья; Разделка рыбы и приготовление полуфабрикатов; Разделка морепродуктов и приготовление полуфабрикатов; Порционирование и маркировка.
Подготовка полуфабрикатов из овощей
Контроль товарных запасов
Приемка и входной контроль продукции; Организация и контроль хранения продукции; Организация и контроль пополнения запасов.