Execute the tasks assigned by the department head
Methods of heat processing various food products and semi-finished products (steaming, frying, boiling, cooking over an open flame, charcoal, in an oven, etc.);
Rules, methods, and sequences for conducting preliminary processing operations for meat, fish, vegetables, grains, and other products;
Rules for cooking vegetables and vegetable dishes;
Culinary purposes of individual food products;
Signs of food quality and methods for determining them using organoleptic methods;
Purposes of equipment, production inventory, tools, measuring devices, containers, and packaging, as well as the rules for their use and maintenance; rules for preparing dishes from concentrates;
Rules for serving mass-demand dishes.