Larder section, in charge of desserts, salad, pizzas and sandwiches. Preparing sauces and dressing.

Mains sections in charge of all hot food preparation includingproteins, paella, all garnish, pastas, weight and measure meats and seafood, follow the house recipes, manage the service when is needed. Organise the stock.

In charge of preparing ingredients for appetiser, salads and entree.Storage all cold foods, weight cuts of meat, serve and present dessert course.

Develop recipes, generate preparations and ordering, verifying thequality of the meals, weigh measure and mix ingredient, bake pastry and muffing, Inspect and restock the inventory, check all the equipment, reassure safe and hygiene practices at all times.

Mise en place (coordinate and order), Prepare Fresh MexicanFood (Tortas, Tacos, Burritos), organise cleanup duties in the kitchen, stock all ingredients and kitchen supplies, run the kitchen during the service.

Creating breakfast specials. Manage the organisation of the inventory; assure the quality of all preparations. Mise en place (preparation), mainly Mexican food (Burritos, Tacos) serve salads, preparing dough forempanadas and breads, prepare dressing and sauces, functions.

Cleaning chops and portion vegetables and fruits, cleaning and portion proteins (fish, seafood, beef, pork, and poultry), prepares tapas, mix salads and dressing.; in charge of prepare stock, soups and mother sauces. Produce all the garnish, pre-cook pasta, rice. During theservice be able to made fries, pan or grill.; Prepare andmonitor preparations following recipes. Estimate production costs. Create meals of high quality. Supervise supplies and request ingredients or cooking implements. Preserve highhygiene standards on the workplace.