Monitoring the work of culinary studios. Conducting culinary master classes; assistance to guests in the preparation of dishes at the master class, communication with them; selection of technological maps and calculation of the required number of products; preparation of a buffet table according to technological maps and photographs to them; primary processing of products (washing vegetables, meat stripping, etc.) Ordering products from the supplier every night, before events monitoring compliance with food storage standards, commodity neighborhood standards.

Development and implementation of menus and seasonal offers , personnel Training , quality control , monitoring of suppliers. Participation in financial planning .

Development and implementation of menus and seasonal offers , personnel Training , quality control , monitoring of suppliers. Participation in financial planning .

Organization and control of technological process of cooking.Menu planning. The maintenance cost of ready meals at the level of the planned indicators. Organization of kitchen work. Selection and training of personnel. Account priced products, making inventory of the warehouse and kitchen. Processing of applications for production Organization and control of the process of introducing a new menu. Control over the organization of the General cleaning of the kitchen Monitoring the activities of workers in the food requirements of surveillance and timely exams.

Organization and control of technological process of cooking.Menu planning. The maintenance cost of ready meals at the level of the planned indicators. Organization of kitchen work. Selection and training of personnel. Account priced products, making inventory of the warehouse and kitchen. Processing of applications for production Organization and control of the process of introducing a new menu. Control over the organization of the General cleaning of the kitchen Monitoring the activities of workers in the food requirements of surveillance and timely exams.

Opening institutions from scratch, the kitchen with all necessary equipment . Participation in development of a New product. The control castings of the New product and new raw material. Activities for quality standard of culinary products, reporting on the implementation of activities: Organization and quality control of incoming raw materials; Monitoring the standards of cooking and quality ready meals. Development of training materials for cooks networks. Organization and training head.production,senior chefs, cooks network. Staff training Banquet menu, a new menu. Organization and supervision of banquets. Control of the technical state of technological equipment and necessary inventory. Control of compliance with Regulations and product safety network. Develop corrective actions to improve the performance of operational audit. Monitoring compliance with the standards display of culinary products. Conducting inspections of culinary products. Control prevention of different types of marriage. Control of availability and relevancy of normative-technical documentation in the TT. The analysis of the inventory of products. Evaluation of the production staff of the network for qualification compliance technology products and catering. We provide the full range of products in accordance with the menu. Staff training

The organization of sous-chef Help chef Studio, holding cooking classes with chefs,timely ordering of products,receiving products,monitoring of food storage , providing a master-class all the necessary equipment, layout of products before workshops, assistance in the preparation of buffets

The organization of sous-chef Help chef Studio, holding cooking classes with chefs,timely ordering of products,receiving products,monitoring of food storage , providing a master-class all the necessary equipment, layout of products before workshops, assistance in the preparation of buffets

The technology of preparation of hot dishes in accordance with established standards (time and quality); Timely and full execution of orders; quality Control of products; Planning of workpieces; organization of the workplace, the establishment and maintenance of order; the Observance of sanitary and hygienic norms; the Inventory of;