11 set - Milano
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
12 set - Roncadelle
OVS
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B&V Transport
12 set - Roma
Tecnorete S.M.Ausiliatrice
12 set - Roma
Studio Immobiliare Conca D'Oro