- rough preparation of necessary materials for cooking, - cleaning, cutting, preparation of food for further processing, - preparation of dishes for breakfast, - control of kitchen standards and recipes, - appropriate issue of dishes, - control of HACCP critical points, - maintenance of hygiene and tidiness of the kitchen, - rational use of resources in the kitchen, - work on the orders of the kitchen manager or chef I.
- Slovenian
- Basic
- English
- Good