1. Ensures the implementation and maintenance of the standards of preservation and storage of products, semi-preparations and food preparations in compliance with the hygienic-sanitary norms in force. 2. Participates in determining the necessary raw materials to be ordered and in making supply orders; 3. Takes orders from customers and ensures their service; 4. Clears and ensures the cleanliness of the kitchen; 5. Actively participates in the maintenance of kitchen utensils and equipment; 6. Take into account perishability, the warranty period, the way in which the ingredients are to be used; 7. Performs the preliminary processing for cooking - sort, clean, wash, divide and then cook - boil, fry, bake, fry; 8. Performs other current tasks assigned by the direct superior, in accordance with the immediate needs of the unit.