- Perform the reception, distribution and storage of the goods, for later use, according to quality criteria and predetermined instructions. - Perform internal supply of genres and culinary utensils, for subsequent use in food pre -elaboration, depending on raw materials and manipulation needs. - Manipulate and pre-delay raw raw materials according to needs, hygienic-sanitary regulations of manipulation and instructions received, for subsequent culinary or marketing use. - Apply simple methods of conservation, packaging and regeneration of genres and culinary elaborations that are suitable for subsequent consumption or distribution, following established instructions or norms. - Perform the different cleaning and tuning operations of equipment and tool in the area of culinary production, respecting the hygienic-sanitary standards and the instructions received. - Prepare and present, according to the definition of the product and simple elaboration techniques, elementary culinary preparations and multiple applications. - Prepare and present combined dishes and simple snacks in accordance with the definition of the product and the basic standards of its elaboration. - Attend in the elaboration of all kinds of culinary products, providing collaboration and complying with the instructions received.
