QUALIFIED KITCHEN OFFICER — COOK PG1562AC0500373 (Q1667082): Difference between revisions
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(Created claim: summary (P836): The QUALIFIED TO THE OPERATURE OF THE RISTING SECTOR, DOBVE SI CONCERN OF THE INTEREST FOR PREPARATION OF THE PREPARATION OF THE PRODUCTS FROM THE STAGE INITIATIVE TO DEFRATION OF THE CHARACTERISTICS OF THE tender (MENU), THE QUISSIONER OF RAW MATERIAL (MENU), THE QUISSIONER OF RAW MATERIAL (MENU), TO THE individual * TECHNICAL AND TECHNIQUES AND STANDARD coded as set out in hectares or ELABORROUND. AS A QUALIFIED PERSON, IT IS ALSO RESPONSIBLE...) |
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Revision as of 16:32, 7 June 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | QUALIFIED KITCHEN OFFICER — COOK PG1562AC0500373 |
Project in Italy financed by DG Regio |
Statements
5,600.0 Euro
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11,200.0 Euro
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50.0 percent
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11 November 2015
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30 October 2020
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UNIVERSITA' DEI SAPORI SOC. CONS. A R.L
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43°6'43.06"N, 12°23'20.44"E
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L'ADDETTO QUALIFICATO ALLA CUCINA OPERA NEL SETTORE DELLA RISTORAZIONE, DOVE SI OCCUPA DELL'INTERO PROCESSO DI PREPARAZIONE DEI CIBI, DALLA FASE INIZIALE DI DEFINIZIONE DELLE CARATTERISTICHE DELL'OFFERTA (MENU), ALL'ACQUISITO DELLE MATERIE PRIME, ALLA LORO *individuo* LE TECNICHE E GLI STANDARD CODIFICATI NEI RICETTARI O ELABORATI AUTONOMAMENTE. IN QUANTO ADDETTO QUALIFICATO, Ê INOLTRE RESPONSABILE DELL'ORGANIZZAZIONE E DELLA GESTIONE DEI FATTORI PRODUTTIVI (INCLUSO L'EVENTUALE PERSONALE DI CUCINA), GARANTENDO LA QUALITà DEI CIBI ED IL RISPETTO DELLE NORME DI IGIENE E SICUREZZA. (Italian)
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The QUALIFIED TO THE OPERATURE OF THE RISTING SECTOR, DOBVE SI CONCERN OF THE INTEREST FOR PREPARATION OF THE PREPARATION OF THE PRODUCTS FROM THE STAGE INITIATIVE TO DEFRATION OF THE CHARACTERISTICS OF THE tender (MENU), THE QUISSIONER OF RAW MATERIAL (MENU), THE QUISSIONER OF RAW MATERIAL (MENU), TO THE individual * TECHNICAL AND TECHNIQUES AND STANDARD coded as set out in hectares or ELABORROUND. AS A QUALIFIED PERSON, IT IS ALSO RESPONSIBLE FOR THE ORGANISATION AND MANAGEMENT OF THE INPUTS (INCLUDING ANY KITCHEN STAFF, IF ANY), ENSURING THE QUALITY OF FOOD AND COMPLIANCE WITH HYGIENE AND SAFETY STANDARDS. (English)
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Identifiers
J99J15001630007
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