– Cooking meals for patients, accompanying persons, and clinic staff based on authorised menu (European, Russian, Mediterranean, and Scandinavian cuisine);
– Complying with sanitary and epidemiological standards for all production processes;
– Preparing food and other ingredients (checking for freshness, washing, peeling, and slicing);
– Maintaining a clean and tidy work area;
– Participating in inventory counts and preparing food requisitions.
Active
