Cook 60-100%

Mise en Place: Preparing and providing all necessary utensils and ingredients for the cooking area. Ala Carte business Cleaning and Hygiene: Cleaning of work surfaces, kitchen appliances, dishes (often in the dishwashing area) and the entire kitchen area during and after work. Stock Management: Assisting with the receipt of goods, checking expiration dates, professional storage and rotation of stock. Waste Disposal: Professional separation and disposal of waste.