Hryhorii Chumak

-Oversee timely preparation of kitchen equipment and items.
-Cook quality food in accordance to set recipes. Monitor food costs and budgets.
-Ensure that prepared dishes and set recipes.
-Work at a line, meat and fish processing room, cold foods storage and processing room.
-Keep a sanitized and orderly environment in the kitchen.
-Answer, report and follow executive or souse Chef’s instructions.
-Maintain a positive and professional approach with coworkers and customers.

-Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
-Prepare checks that itemize and total meal costs and sales taxes.
-Check patrons’ identification to ensure that they meet minimum age requirement for consumption of alcoholic beverages.
-Serve food or beverage to patrons, and prepare or serve specialty dishes at tables as required.
-Perform cleaning duties, such as sweeping and mopping floors, tidying up server station.

-Preparing and serving meals for staff and visitors.
-Maintain the kitchen requirements.
-Helping the Chef to prepare meats.
-Assisting in stock control quality control.