1. Preparation of the working area for work. Marking of raw materials and semi-finished products. Control of raw materials, semi-finished products and products. Work with suppliers, product control for freshness. Control of all processes in the kitchen and the enterprise. 2. Drawing up estimates in conjunction with the brand chef. Determining demand and changing food according to demand and preferences. Cooking special dishes, Training.

Pre marinating meat, poultry and fish. Cooking meat masterpieces in a josper according to calculation cards. Control of the replenishment of semi-finished products as well as the cooking process in vacuum (sous-vide) according to company standards.

Accounting for the arrival of products, product quality control. Keeping the work area clean; complying with SES standards. Coordination of procurement and work with suppliers. Control of goods, products, expenses and balances. Drawing up technological maps. Workflow accounting internal. Monitoring the work of personnel in the preparation of dishes to strict technological and costing cards.

Cooking breakfast. Control and acceptance of goods, compliance with sanitary standards and commodity neighborhood products. Cooking according to technological, calculation cards. Monitoring the work of staff. Procurement, work with check and stop lists.

Cooking meals and burgers according to franchise standards on the technical map. Compliance sanitary standards, the maintenance of the working area is clean, the development of new dishes according to the calculation, costing development. Work with BIG GREEN EGG BBQ.

Cooking meat dishes.Preparation of second courses observing the technology of cooking, baking and frying dishes.

Preparation of the workspace, preparation of blanks, work on technical maps. Preparation of hot dishes according to costing and technical data sheets. Cooking steaks on the grill.

Receipt of goods on invoices, quality control of goods, control of staff, preparation dishes for technical map. Filling out consumables and proper documents. Controlling the product development.

Preparation of blanks, keep the working area clean, preparation of second courses according to technical map and costing. Cutting and pickling meat.

Preparation of the workspace, preparation of blanks, work on the technical map.