FIRST YEAR RESTAURANT OPERATOR - Q1754704 (Q1754704)
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Project Q1754704 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | FIRST YEAR RESTAURANT OPERATOR - Q1754704 |
Project Q1754704 in Italy |
Statements
40,260.0 Euro
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80,520.0 Euro
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50.0 percent
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28 October 2017
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9 January 2019
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9 January 2019
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UNIVERSITA' DEI SAPORI SOC. CONS. A R.L
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42°33'50.90"N, 12°38'25.98"E
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L¿ OPERATORE/TRICE DELLA RISTORAZIONE INTERVIENE, A LIVELLO ESECUTIVO, NEL PROCESSO DELLA RISTORAZIONE CON AUTONOMIA E RESPONSABILITà LIMITATE A CIò CHE PREVEDONO LE PROCEDURE E LE METODICHE DELLA SUA OPERATIVITà . LA QUALIFICAZIONE NELL¿APPLICAZIONE/UTILIZZO DI METODOLOGIE DI BASE, DI STRUMENTI E DI INFORMAZIONI GLI CONSENTONO DI SVOLGERE SULLA BASE DI RICETTARI E SU INDICAZIONI DELLO CHEF, NONCHé NEL RISPETTO DELLE NORME IGIENICO SANITARIE, ATTIVITà RELATIVE ALLA PREPARAZIONE DEI PASTI CON COMPETENZE NELLA SCELTA, PREPARAZIONE, CONSERVAZIONE E STOCCAGGIO DI MATERIE PRIME E SEMILAVORATI, NELLA REALIZZAZIONE DI PREPARAZIONI GASTRONOMICHE; POSSIEDE INOLTRE COMPETENZE PER L¿EROGAZIONE DI SERVIZI BASE NEI REPARTI SALA-BAR E RICEVIMENTO. (Italian)
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THE OPERATOR OF RESTAURANT SERVICES, AT THE EXECUTIVE LEVEL, IS INVOLVED IN THE CATERING PROCESS, WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE, IN ACCORDANCE WITH THE PROCEDURES AND METHODS OF HIS BUSINESS. THIS ASSIGNMENT/USE OF BASIC METHODOLOGIES, TOOLS AND INFORMATION WILL ENABLE IT TO CARRY OUT ON THE BASIS OF RICHA AND ON THE INSTRUCTIONS OF THE CHEFS, IN COMPLIANCE WITH THE HEALTH AND HYGIENE RULES, WORK ON THE PREPARATION OF MEALS WITH A COMPETENCE IN THE SELECTION, PREPARATION, CONSERVATION AND STORAGE OF RAW AND SEMI-PROCESSED MATERIALS, IN THE PRODUCTION OF GASTRONOMIC PREPARATIONS; IN ADDITION, IT HAS EXPERTISE IN PROVISION OF BASIC SERVICES IN SALA-BAR. (English)
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L’OPÉRATEUR/OPÉRATEUR DE RESTAURANT INTERVIENT, AU NIVEAU EXÉCUTIF, DANS LE PROCESSUS DE RESTAURATION AVEC AUTONOMIE ET RESPONSABILITÉS LIMITÉES À CIÒ QUI PRÉVOIENT LES PROCÉDURES ET LES MÉTHODES DE SON FONCTIONNEMENT. LA QUALIFICATION DANS L’APPLICATION/L’UTILISATION DE MÉTHODOLOGIES, D’OUTILS ET D’INFORMATIONS DE BASE LUI PERMET D’EFFECTUER SUR LA BASE DES PRESCRIPTIONS ET SUR LES INSTRUCTIONS DU CHEF, AINSI QUE DANS LE RESPECT DES RÈGLES D’HYGIÈNE, DES ACTIVITÉS LIÉES À LA PRÉPARATION DES REPAS AVEC COMPÉTENCE DANS LE CHOIX, LA PRÉPARATION, LE STOCKAGE ET LE STOCKAGE DES MATIÈRES PREMIÈRES ET DES PRODUITS SEMI-FINIS, DANS LA RÉALISATION DE PRÉPARATIONS GASTRONOMIQUES; IL POSSÈDE ÉGALEMENT DES COMPÉTENCES POUR LA PRESTATION DE SERVICES DE BASE DANS LES SALLES-BARS ET LES SERVICES D’ACCUEIL. (French)
10 December 2021
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Identifiers
I98D18000070009
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