Prepare hot and cold products according to the recipe and hand over the cooked products to 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 raw and auxiliary materials; Dose the cooked culinary products in balanced proportions; Determines exaclty the quantity and quality according to the manufacturing recipe; Check existing quality certificates, declarations of conformity that enter the product conformity process; Estimates the production price for different products and checks the correctness of the prepared reception documents; Stores and ensures the preservation in appropriate conditions of finished products and raw materials; 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 machines, tools and other inventory items in order to carry out the work; Transmits and receives information related to the specific activity of the kitchen.