Michał Żydyk

Calculating the nutritional and energy value of dishes
Collecting raw materials and semi-finished products for culinary production
Protecting raw materials, semi-finished products and finished products against spoilage
Assessment of raw materials, semi-finished products and finished products and their proper management
Preliminary processing of raw materials (manual, mechanical, thermal);
gastronomic cutting of meat from various animals
Preparing, using various techniques and methods - in accordance with raw material standards - various assortments of dishes from vegetables, fruits and mushrooms, milk and dairy products, eggs, meat from slaughter animals and meat products, game, poultry, fish and offal dishes, semi-meat and vegetarian dishes, products delicatessen
use of tools, machines and devices when preparing food and drinks, as well as ongoing maintenance of these devices
finishing, portioning, decorating and aesthetic presentation of culinary products;
Preparing dishes from regional cuisines, Polish cuisine and other nations, as well as basic dishes for various diets;
preparing dishes, drinks and desserts for special occasions;
keeping the workplace clean on an ongoing basis (washing, steaming, drying and polishing dishes and kitchen equipment), as well as tidying up production rooms after work;
compliance with health and safety and fire protection regulations applicable in mass catering establishments;
applying the principles of marketing activities in catering activities