Prepares hot and cold products according to the recipe and pre-cooked products for the service staff. - Appreciates the condition and quality of products and food in the preparation process. - Establishes the need for raw and auxiliary materials for a certain period of time. -Receives quantitatively and qualitatively cooked culinary products. - Determines exactly the quantity and quality according to the manufacturing recipe. - Check existing quality certificates, declarations of conformity or certificates of conformity that enter the product conformity process. -Estimates the production price for different products and verifies the correctness of the returned receipt documents. - Deposits and ensures the preservation of finished products and raw materials in appropriate conditions. -Daily control and whenever necessary the technical condition of the equipment. -Maintains the cleanliness of the workplace and ensures personal hygiene throughout the working hours. -Checks and prepares the equipment, tools and inventory items in order to carry out the work. -Transmits and receives information related to the specific activity of the kitchen.