- Carry out the reception, distribution and storage of merchandise, for subsequent use, in accordance with quality criteria and predetermined instructions. - Carry out the internal supply of culinary goods and utensils, for later use in the pre-preparation of food, depending on the raw materials and handling needs. - Manipulate and pre-process raw raw materials according to needs, hygienic-sanitary handling regulations and instructions received, for subsequent culinary use or marketing. - Apply simple methods of conservation, packaging and regeneration of culinary goods and preparations that are suitable for subsequent consumption or distribution, following established instructions or standards. - Carry out the different cleaning operations and fine-tuning of equipment and tools in the culinary production area, respecting the hygienic-sanitary standards and the instructions received. - Prepare and present, in accordance with the definition of the product and simple preparation techniques, elementary culinary preparations with multiple applications. - Prepare and present combined dishes and simple appetizers in accordance with the definition of the product and the basic rules of its preparation. - Assist in the preparation of all types of culinary products, providing collaboration and complying with the instructions received.
