making culinary preparations according to established recipes and standards;

preparing the requirements for goods and specific products for the kitchen, in accordance with the list of preparations;

receiving and managing goods and products specific to the activity;

control and verification of the quality of raw materials and finished products;

secondary or specialized secondary education;

inexperienced

knowledge of culinary technology, hygiene norms and rules, and techniques for preserving food and culinary products;

the ability to work in a team;

responsibility, punctuality, customer orientation;

attractive salary + constant bonuses based on performance;

pleasant working environment in a friendly team;

on-the-job training;

the possibility of professional growth.