KITCHEN TRAINEE, Hilton Garden Hotel, Seville

Functions:
– Knowledge of the working brigade of a kitchen.
– Identifies the different production areas, storages and other dependencies of a kitchen.
– Knowledge in the realization of operations of reception, storage and conservation of raw, semi-elaborated and elaborated products, identifying and using means, equipment and instruments of control and applying techniques and procedures according to instructions and/or established norms.
– Application of methods to properly preserve and pack different types of foodstuffs.
– Identification and application of the Hygienic-Sanitary regulations.
– Identification and realization of the different tasks of preparation, cleaning, cutting of different raw materials, according to their work orders and gastronomic offers.
– Carrying out conservation procedures for the work of different raw materials.
– Carrying out pre-elaboration works following the hygienic-sanitary and work safety regulations.
– Preparation and elaboration of elementary culinary elaborations.
– Identification of different phases prior to the development of the different techniques.

– Calculation of the needs for the development of the procedures.
– Execution of elaborations and culinary products.
– Finishing, decoration and presentation of culinary elaborations.