20 ago - Teramo
hosco_abroad
•Carrying out all work in the production area in accordance with quality and management guidelines•Preparation, processing and presentation of all dishes according to instructions and in consultation with the Culinary Director•Providing the required mise-en-place•Compliance with kitchen standards and hygiene regulations•Proper storage of all food•Care and cleaning of all work areas and equipment•Compliance with all HACCP guidelines vetrinabakeca
22 ago - Giugliano in Campania
ADELANTE
22 ago - Marano di Napoli
Cimmino's di cimmino Luca &c
22 ago - Villaricca
ADELANTE
22 ago - Tito
SATRIANO