The cook of the 1st category

Has specialized secondary education on specialty the technician-technologist of cooking, processing engineer of cooking, cook-culinary specialist, the cook-confectioner. Grade not less than 3. Has the medical book.

Operational experience in public catering sphere. Experience of preparation of dishes of traditional cuisine. Knowledge of the modern kitchen equipment. Basis of Dietology. Ability to plan purchase of products taking into account specificity of their storage.

The cook of the Highest category

Has specialized secondary or higher education on specialty the technician-technologist of cooking, processing engineer of cooking, cook-culinary specialist, the cook-confectioner, the head cook. Grade not less than 4. Has the medical book.

Operational experience of the cook in sphere of restaurant business, in families, recommendations. Experience of drawing up of a food allowance and dishes preparation of different level of complexity, banquet menu, dishes of different national directions, dietary, vegetarian. An operational experience with the modern kitchen equipment. Ability to plan purchase of products taking into account specificity of their storage. Ability competently to lay the table, serve the dishes.

Duties of the cook:

Duties of the cook include catering services of members of a family, food allowance, menu drawing up, purchase of products, preparation of dishes, table laying, serving of dishes, table and kitchen cleaning, maintenance of kitchen accessories in order, maintenance of house equipment in serviceable condition, reporting on expenses drawing up. Organization of family celebrations, banquets. 

Cost of services of the cook:  

Category	Days per week	Payment per Day (hrn)
First	2	150-180
	3-5	140-170
The highest	2	180-300
	3-5	170-250

For specification of the cost of service concerning to the particular order contact the manager of the agency.

The cost of agency's services is 100% of average monthly worker's remuneration.