Programma
- Cleaning, preparation, and portioning of raw materials and semi-finished products.
- Correct storage and conservation of ingredients according to hygiene and safety standards.
- Use of kitchen equipment and machinery for processing foods and semi-finished products.
- Monitoring quality, freshness, and suitability of raw materials and semi-finished products.
- Cooking methods for different types of dishes (boiling, frying, baking, steaming, sous-vide, etc.).
- Following recipes and portioning dishes for service.
- Maintaining hygiene and sanitation standards in the kitchen.
- Selection and combination of ingredients to create complete menus (starters, main courses, sides, desserts).
- Setting up dining spaces, arranging tables, and preparing the mise en place.
- Serving techniques including order taking, dish distribution, and beverage service.
- Monitoring cleanliness, functionality, and aesthetic standards of the dining area.
- Applying customer service and communication skills during table service.
- Preparation and presentation of beverages (coffee, cocktails, juices) using appropriate equipment.
- Preparation and serving of quick meals and snacks (sandwiches, toast, wraps).
- Quality control and hygiene compliance during beverage and snack preparation.
- Planning and sequencing activities according to customer orders and workflow requirements.
