- 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 - Quantitatively and qualitatively receives the raw and auxiliary materials - Dose in balanced proportions the cooked culinary products - Determines exactly the quantity and quality according to the manufacturing recipe - Check the existence of quality certificates, declarations of conformity or certificates 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 of finished products and raw materials in appropriate conditions - Daily and whenever necessary control of 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, utensils and other inventory items in order to carry out the work - Transmits and receives information related to the specific activity of the kitchen