Tatiana Yemelianenko

1. Conducted daily cleaning of kitchen equipment and premises ensured

2. compliance with sanitary and hygienic standards in the kitchen and

3. dining area helped in preparing healthy and balanced meals preparing ingredients for the daily menu

• Food preparation: Developing and preparing a variety of dishes that meet the age-appropriate needs of children, taking into account possible allergies and dietary restrictions.
• Menu planning: Creating a balanced menu, taking into account recommendations for preschool children's nutrition and seasonality of products.
• Food Procurement: Selecting and purchasing fresh, high-quality products needed for cooking.
  • Sanitation: Ensuring cleanliness in the kitchen, proper storage of food, and adherence to hygiene rules during food preparation.
  • Staff Interaction: Collaborating with educators and medical staff to address children’s individual needs and ensure their health.