cook is involved in the preparation of dishes, including washing and blanching of products, mix of products, frying, baking, cooking for a few, cooking sauces, soups, broths, cold appetizers for buffets and salads.
2.2. Decorates dishes.
2.3. Menu planning.
responsibilities: cooking and preparations of cold and hot shop
requirements: professional skills are not below cook 4 digits
conditions: official registration schedule 52