- To prepare the menu; -To order, test, receive and store food ingredients; - To prepare the food according to the given recipes and formulas (which include the calculation of the necessary quantities of materials specific to the restaurant; - Preparation of several types of food at the same time, according to the order of 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 preliminary processing for cooking - sort, clean, wash, divide and then cook - boil, fry, bake, fry.