- cleaning the working environment, kitchen equipment and reporting unusual/defects;- performing preparatory work, such as washing, cutting, (pre)cooking, mixing, stirring, etc.;- assessing the quality of products/ingredients to be used (freshness, shelf life, etc.), preparing aids;- carrying out the preparations, monitoring/checking the quality, doneness, taste, colour, fluidity, etc. and making adjustments/adjustments;- Supervising and preparing dishes/dish portions- planning daily activities and ordering food and other stock replenishments, mainly from regular suppliers, under fixed conditions- receiving, checking and storing ordered foodstuffs and other items;- developing/adapting recipes, making calculations, etc.- checking and accounting for consumed quantities of raw materials and (...
