• Prepare fresh and dry pasta types specified in the menu in accordance with approved recipes and technological cards;
• Carry out the preparation of fresh pasta dough, including mixing, kneading, rolling, and cutting into various shapes and sizes;
• Determine and control the appropriate cooking time and temperature for different types of dry pasta in accordance with standards;
• Prepare sauces for pasta dishes;
• Develop new pasta recipes, improve existing ones, and provide suggestions for menu development;
• Monitor the taste, appearance, and quality standards of prepared dishes;
• Minimize product losses during the production process and ensure efficient use of raw materials;
• Monitor the quality of raw materials used and prevent the use of substandard or non-compliant products;
• Minimize product losses during the production process and ensure efficient use of raw materials;
• Ensure proper operation of equipment, tools, and inventory used in pasta production;
• Perform food preparation and cooking tasks in assigned areas according to the head chef’s work distribution;
• Monitor proper storage of food products, temperature control, and shelf life;
• Ensure that prepared dishes are served in accordance with portion sizes and presentation standards;
• Maintain cleanliness of workstations, kitchen inventory, and working areas;
• Assist in introducing newly hired employees to the kitchen and support them in obtaining necessary equipment;
• Comply with food safety and sanitation standards (HACCP standards);
• Strictly adhere to personal hygiene rules.

• At least 3 years of work experience in a relevant field;
• Knowledge of pasta types and hands-on experience in pasta preparation;
• Experience in preparing various types of sauces;
• Ability to work effectively in a team;
• Ability to operate kitchen equipment;
• Knowledge of food safety and hygiene regulations;
• Knowledge of proper food storage procedures;
• Ability to work quickly and neatly;
• Attention to detail and a strong sense of precision.

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