Praktykant szefa kuchni Commis

The Role: Learn how technology supports the development and production of dishes Use correct ingredients and portion sizes for each dish Learn the principles of basic food preparation and cooking; taste; allergens; diet and nutrition Identify traditional cuts of and basic preparation methods for, meat, poultry, fish and vegetables Adhere to personal hygiene standards, food safety practices and procedures Understand how personal and team performance impact on the successful production of dishes and menu items Understand the principles of supply chain and waste management