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Open nowPosted 65 days ago

Приготовитель кулинарных изделий из мяса птицы и кроликов

ООО "ВЕГА"

Where
Асбест, Russia
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Your applicationOpen nowПриготовитель кулинарных изделий из мяса птицы и кроликовООО "ВЕГА" · Асбест, Russia
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Share of postings closed within
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  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 57.8%60 days
This job: posted 65 days ago

The posting

Приём и проверка сырья. Оценка качества поступившего мяса/полуфабрикатов из птицы: свежесть, цвет, запах, целостность упаковки, соблюдение температурного режима. Отбраковка некондиционного сырья. Подготовка мяса к обработке. Размораживание (по нормативам), зачистка, удаление плёнок и жил, нарезка на порционные куски, формирование заготовок под конкретные изделия (котлеты, шницели, рулеты и т. п.). Маринование и посол. Приготовление и нанесение маринадов, рассолов, специй по утверждённым технологическим картам; выдерживание по времени и температуре. Термическая обработка. Выполнение жарки, запекания, варки, тушения, копчения или обработки в пароконвектоматах/печах в соответствии с техкартой. Контроль температурных режимов и времени обработки, соблюдение норм выхода и потерь. Контроль готовности. Проверка органолептических показателей (цвет, консистенция, запах), измерение внутренней температуры продукта (например, не менее 75 C для изделий из птицы), фиксация результатов в журнале. Оформление и порционирование. Нарезка готовых изделий, выкладка на подложки, добавление соусов/гарниров (если предусмотрено), контроль веса порций. Упаковка и маркировка. Фасовка в лотки/вакуум/газовую среду, нанесение этикеток с датой, составом, сроком годности, условиями хранения. Санитарная обработка. Мытьё и дезинфекция инвентаря, рабочих поверхностей, поддержание чистоты в зоне приготовления, утилизация отходов по регламенту.

Знания. Технологические карты и рецептуры изделий из мяса птицы, нормы выхода и допустимых потерь, правила термической обработки (в т. ч. требования безопасности для птицы), санитарные нормы (СанПиН, ХАССП), правила маркировки и хранения пищевой продукции. Навыки. Уверенное владение кухонным и производственным инструментом (ножи, слайсеры, тендерайзеры), работа с тепловым оборудованием (печи, грили, пароконвектоматы, жарочные шкафы), умение определять готовность продукта, базовые навыки работы с весами и измерительными приборами. Опыт в мясопереработке, на птицефабриках или в общепите.

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