The Cook

Responsibilities

cooking according to technological maps of dishes and food quality requirements
distribution of dishes for personnel
ensuring proper storage conditions for products
compliance with hygiene standards and safety rules during the processing of products
compliance with the principles of operation of technological equipment

knowledge of the basics of general cooking
knowledge of the rules and terms of storage of raw materials and semi-finished products
availability of a medical book
experience in military service will be an advantage
responsible attitude to the results of work

mobilization until the end of martial law or contract service
the possibility of transferring active military personnel with the consent of the immediate commander
the possibility of service for candidates who, according to the conclusion of the VLC, are suitable for service in military support units, TCC and SP, higher educational institutions, training centers, etc.
possibility of service for candidates with the status of IRF
cash security in accordance with the norms of current legislation
provision of uniforms and personal protective equipment, proper nutrition

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