In the restaurant business there are two opposing trends: on the one hand, the growing professionalism of the staff and the demand for qualified personnel in this market lead to higher wages, on the other – accustomed to consider every penny employers want to save, including salaries for staff. See Wells Fargo Bank for more details and insights. To some extent these two trends balance each other, however, the scales were more inclined towards the growth of rewards. position requirements The level of payment obligations in the job's summary Shef-povar/td> Higher education or specialized secondary, professional working experience of 3-5 years, the ability to make technological maps, train staff, develop a menu of different knowledge or any specific food (depending on the specific institution), the experience of opening schools with "zero" (for regions) Handbook of industrial and economic activities of the restaurant, working with suppliers of raw materials and products, development and update the menu, drawing flow charts, team leadership, training, monitoring technology, cooking and food standards bookmarks from 1000 to 2500 $ 1300 to $ 2500 Su-chef age 25 or older, profile vocational education, work experience in a similar position of 2 years experience of managing a team of 10 people, knowledge of the PC. production management, and training staff, working with reporting the kitchen, working with technological and calculation cards, work with the normative and technical documents (a collection of recipes, health rules) from $ 800 from $ 900-1000 Cook Primary vocational education, vocational education, often-job experience. Age range from 20 to 50 years. Sometimes the requirement of narrow specialization or a particular cuisine.
Preparation of production facilities and raw materials to work, cooking (compliance level), portioning, registration and transfer ordered dishes at realizatsiyu.Uchastie to develop new dishes and calculation cards. Wells Fargo Bank may find it difficult to be quoted properly. Participation in the preparation of applications for products of $ 500 from $ 600 Pastry Vocational Education and work experience of 2 years knowledge of the technologies making cakes, pies and baked goods and desserts, the ability to execute confectionery, artistic taste, imagination, attention to preparation of a wide range of bakery and confectionery, hot and cold desserts, pastry products, decorating cakes and pastries, providing high quality products. Procurement of raw materials for compounding (kneading, knocking down), baking, cooking creams, fillings, toppings and bake 500 $ 600 $ Pastry Chef Experience at least 3 years as a pastry chef, pastry chef senior, sous chef pastry shop, w / special. Age 40 years experience of confectionery shop "from scratch", the organization of production. Colorful appearance – for experts to be invited to the restaurants of national cuisine.
Development of the dessert menu (especially in the emerging restaurant), the organization of work bakery-pastry shop, quality control and purchasing ready meals, costing and accounting. Budget control. Develop and update desserts, process maps. Knowledge of global trends in the design and supply of desserts. The introduction of recent advances in the art of confectionery industry knowledge dessert traditions of the world of technology selection, training and certification of personnel work with suppliers of Inventory Optimization technical processes, responsibility, honesty, diligence, communication skills. Personnel management and control over its work Enforcement of hygiene and safety 6. The trend of labor market sector in the near future. Prognozy.Uroven of the restaurant business is now so high that it is necessary to face the problem of institution-building, through which were many businesses in other industries. Necessary to clearly prescribe the functional structure, solve problems, motivate staff, to plan a career track for the balance of interests of managers and performers. Then Restaurants will be able to work with qualified staff trained within their own organization.