Pizzaiolo Food Preparation Assistants

The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.

Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

Keep in reserve raw materials and other food supplies, following stock control procedures.

Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

Use a brick oven used for baking, drying or heating at the right temperature.

Make pizza dough and topping ingredients like cheese, tomato sauce, vegetables and meat and decorate, bake and serve pizzas.

Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.

Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

Control that all order details are recorded, that faulty items are reported and returned and that all paperwork is received and processed, according to the purchasing procedures.

Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.

Keep the refrigeration and storage of equipment at the correct temperature.

Keep delivered kitchen supplies for future use safely and hygienically according to guidelines.

Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving …