CUOCO/A – CHEF DE PARTIE

assist customers check deliveries on receipt compile cooking recipes comply with food safety and hygiene conduct research on food waste prevention control of expenses cook dairy products cook fish cook meat dishes cook pastry products cook sauce products cook seafood cook vegetable products create decorative food displays design indicators for food waste reduction develop food waste reduction strategies ensure cleanliness of food preparation area execute chilling processes to food products food waste monitoring systems handle chemical cleaning agents handover the food preparation area identify nutritional properties of food instruct kitchen personnel maintain customer service maintain kitchen equipment at correct temperature manage staff manage waste Molecular Gastronomy order supplies perform procurement processes plan menus plan shifts of employees prepare canapés prepare desserts prepare flambeed dishes prepare salad dressings prepare sandwiches set prices of menu items store raw food materials think creatively about food and beverages Train Employees types of whisks use cooking techniques use culinary finishing techniques use food cutting tools use food preparation techniques use reheating techniques use resource-efficient technologies in hospitality work in a hospitality team