Improved the skills and work of the german system. semi - finished products

Preparation of meat and fish semi - finished products , as well as seafood

Development of new recipes - control over commodity and material assets - record keeping and timely submission thereof - drawing up job order cost card - drawing up process cards - quality control of products - personnel management - maintenance of internal documents - organization and provision of banquets and receptions

Selection and purchase of equipment and inventory for the bar and kitchen - their arrangement and connection taking into account technological processes , as well as sanitary body requirements - development of the menu and working out of dishes and products - selection and training of personnel scanned with anyscanner - control of ensuring the release of products and the quality of the dishes made - updating the menu depending on the seasons and consumer demand - study of the local market , establishing work with suppliers - organization of work and effective interaction of production sites , direction of their activities to ensure the high quality of cooking and a high culture of customer service - record keeping and timely submission thereof

Selection and purchase of equipment and inventory for the bar and kitchen - their arrangement and connection taking into account technological processes , as well as sanitary body requirements - development of the menu - development of new recipes - drawing up job order cost card - drawing up process cards - selection and training of personnel - personnel management - study of the local market , establishing work with suppliers - organization of work and effective interaction of production sites , direction of their activities to ensure the high quality of cooking and a high culture of customer service - maintenance of internal documents - control of ensuring the release of products - maintenance of internal documents - organization and provision of banquets and receptions

Quality control of the products released - organization and provision of banquets and receptions - control of ensuring the release of products and the quality of the dishes made - development of new recipes - personnel management - maintenance of internal documents - updating the menu depending on the seasons and consumer demand - quality control of the products released

Quality control of the products released - organization and provision of banquets and receptions - control of ensuring the release of products and the quality of the dishes made - development of new recipes - personnel management - maintenance of internal documents - updating the menu depending on the seasons and consumer demand - quality control of the products released

Quality control of the products released - organization and provision of banquets and receptions - control of ensuring the release of products and the quality of the dishes made - development of new recipes - personnel management - maintenance of internal documents - updating the menu depending on the seasons and consumer demand - quality control of the products released - drawing up job order cost card - drawing up process cards