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Приготовление полуфабрикатов кондитерских изделий
Подготовка рабочего места и сырья.
Подготовка полуфабрикатов из мяса, птицы
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; Разделка морепродуктов и приготовление полуфабрикатов.
Подготовка полуфабрикатов из овощей
Подготовка рабочего места и сырья; Обработка сырья и приготовление овощных полуфабрикатов.
Приготовление блюд холодного цеха
Приготовление холодных соусов и салатных заправок; Приготовление мясных и рыбных гастрономических продуктов, закусок; Приготовление сэндвичей, гамбургеров, бутербродов; Оформление, порционирование для выдачи заказа в зал.
Приготовление блюд горячего цеха
Приготовление супов и бульонов; Приготовление горячих соусов; Приготовление горячих блюд и гарниров из овощей, грибов, круп, бобовых, макаронных изделий; Приготовление основных блюд из мяса, птицы; Приготовление основных блюд из рыбы, морепродуктов; Оформление, порционирование для выдачи заказа в зал.Оборудование: Гриль; Индукционная панель.
Контроль товарных запасов
Организация и контроль хранения продукции; Организация и контроль пополнения запасов.
Организация работы кухни
Контроль качества готовой продукции; Контроль санитарного состояния кухни.Опыт управления в заведениях: Ресторан.Размер коллектива: До 5 человек.