Сhef

Current location: Moscow, Russian Federation

A modern approach to the organization of work in the kitchen, cooking at low temperatures, fermentation, pickling, dehydration, smoking. Development of a menu with technological maps. Creation of a professional kitchen from scratch, optimization of work spaces, selection of professional equipment and inventory. Recruitment and training of staff, high demands on discipline and dedication. Competent assessment of the quality of raw materials and selection of suppliers. Organization of field service, culinary workshops. A pathological desire to constantly improve and improve their knowledge and skills. Oral and written recommendations can be obtained from my previous employers.