Request no: 1/40/01.02.2022

Position: 1 help waiter (girl), 1 dishwasher, 1 cook (mainly deals with the preparation of cold entrees, cold snacks) Total number of workers required: 3 Location: Buzău Company activity: Restaurants Schedule: Monday to Friday, 10 hours/day, Saturday 6 hours/day and Sunday free day Salary: for waiter and dishwasher - 544 USD/month net salary + 4 USD/worked day for food + accommodation - For cook 653 USD/month net salary + 4 USD/worked day for food + accommodation Tasks and responsibilities: - help waiter (girl): - arranging and supervising tables from the point of view of appearance, facilities, cleanliness and hygiene; - clearing the tables and preparing them for the next customers; - giving due attention to clients and ensuring impeccable services for them; - ensuring cleanliness on the terrace and in the restaurant; - reporting to the hierarchical superior of all customer requests and/or complaints. - Dishwasher: - to wash the dishes in the kitchen and in the Public Food sector - to maintain cleanliness at the workplace by properly maintaining the premises, the furniture, the equipment and the equipment inventory; - to respect and follow the observance of hygiene and sanitary rules; - to wear and maintain the given uniform; - performs any other tasks assigned by the management of the company - cook: - Mainly deals with the preparation of cold appetizers, cold snacks, vegetable dishes, eggs, pasta (if applicable), liquid preparations, making salads and sauces, in some cases also desserts - Prepares food in accordance with the standards in force; - Assembles the dishes and makes the decorations; - Participate in the development and testing of new recipes in order to diversify the preparations; - Determines the need for raw materials to be ordered and carries out the supply orders; - 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; - It is ensured that the appearance and quality of the final product intended to be served to the consumer is up to the agreed standards; - Elaboration of menus for employees. - to prepare the food according to the given recipes and formulas (which include the calculation of the necessary quantities of specific materials for the restaurant; - preparing several types of food at the same time, according to the order of the orders; - to arrange and decorate the food before it is served on plates, bowls, trays as required by each type of prepared food.; - 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 guarantee 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

Nationality: No preferences