Cook performs cooking, washing and blanching products, mixing products, frying, roasting, steaming. Prepares sauces, soups, broths, cold dishes, salads. Decorates dishes. Plans a menu. Examines customer requirements for service and quality of food and products. Conducts briefing to the waiter and waiters. Supervises the work of cleaning, disinfecting, sanitizing office and industrial premises, as well as on washing and maintaining special clothing of employees in accordance with current sanitary standards. Examines complaints and customer complaints about the quality of food and service, keeps statistical records and complaints, prepares suggestions for improvement.
