Duties and responsibilities: to prepare the food according to the given recipes and formulas (which include the calculation of the necessary quantities of specific materials for restaurant; preparation of several dishes at the same time, according to the order of the orders; to arrange and decorate the food before it is served on plates, bowls, platters as required by each type of prepared food.; to prepare and arrange food for special diets; to cooperate in the maintenance of kitchen utensils and equipment; performing other current tasks assigned by the direct superior, in accordance with the immediate needs of the unit. to take into account perishability, the warranty period, the way in which the ingredients are to be used; does the preliminary processing for cooking - sort, clean, wash, divide and then cook - boil, fry, bake, fry.