Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service

Professional skills Rixos Krasnaya Polyana Hotel *****», Sochi Krasnadar region, Krasnaya Polyana, Russia. İn Winter Olimpic and Paralimpic Games period in position Breakfast Shef * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;

Professional skills * Ability to find individual approach to the guests ; * Composition and working out of the conceptual menu taking into account the request of the guests ; * Composition of the menu for the restaurant * Molecular kitchen ; * Management of the staff consisting of 40 cooks ; * Working out the calculation of the meals and making the meal prices ; * Design of the meals ; * Making the orders for the purchase of the products ; * Quality control of the prepared meals and meals given out ; * Control over the compliance to the recipes and technology of the preparation of the meals ; * Working out and presentation of the new meals, seasonal products ; * Working out the menu, technological and calculation maps ; * Bookkeeping and calculation of the products ; * Control over the compliance to the sanitary norms and requirements ; * Composition of the orders ; * To provide the prompt service ;