QUALIFIED PERSON MAKER, PIZZAIOLO ED. 1_1953 (Q1889467): Difference between revisions
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| Property / intervention field | |||
| Property / intervention field: Access to employment for job-seekers and inactive people, including the long-term unemployed and people far from the labour market, also through local employment initiatives and support for labour mobility / rank | |||
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Revision as of 11:24, 25 September 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | QUALIFIED PERSON MAKER, PIZZAIOLO ED. 1_1953 |
Project in Italy financed by DG Regio |
Statements
8,400.0 Euro
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16,800.0 Euro
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50.0 percent
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18 January 2019
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30 January 2022
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REGIONE UMBRIA
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42°33'50.90"N, 12°38'25.98"E
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IL PIZZAIOLO OPERA NEL SETTORE DELLA RISTORAZIONE, OCCUPANDOSI DELL¿INTERO PROCESSO DI PREPARAZIONE DELLA PIZZA DALLA FASE INIZIALE DI PREPARAZIONE DELL'IMPASTO E FORMAZIONE DEI PANETTI, AL CONFEZIONAMENTO DEL DISCO DI PASTA LIEVITATA ED ALLA SUA GUARNIZIONE, SINO ALLA COTTURA E DISTRIBUZIONE AL CLIENTE. IL PIZZAIOLO SI OCCUPA INOLTRE DEL MANTENIMENTO DELLE CONDIZIONI OTTIMALI DI IGIENE E PULIZIA DELLA SUA AREA DI LAVORO, DELLA CONSERVAZIONE DEGLI ALIMENTI E -SU RICHIESTA- DELLE OPERAZIONE DI APPROVVIGIONAMENTO (Italian)
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THE PIZATOR IS ACTIVE IN THE CATERING SECTOR BY DEALING WITH THE WHOLE PROCESS OF PREPARING THE PIZZA FROM THE INITIAL STAGE OF PREPARATION OF THE DOUGH AND THE FORMATION OF THE PELS, THE PACKAGING OF THE DOUGH DISC AND ITS SEAL, UNTIL IT IS COOKED AND DISTRIBUTED TO THE CUSTOMER. THE PIZATOR IS ALSO RESPONSIBLE FOR MAINTAINING THE OPTIMUM CONDITIONS OF HYGIENE AND CLEANING OF HIS AREA OF WORK, MAINTENANCE OF FOODSTUFFS AND — ON REQUEST — OF SUPPLY OPERATIONS. (English)
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Identifiers
I48D18001380009
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