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23 Duties and Responsibilities of Chef de Partie (CDP)
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27 Duties And Responsibility of Garde Manger Chef / Cold Kitchen Chef
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27 Duties and Responsibility of Pastry Chef / Head Baker
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29 Duties And Responsibility of Line Chef / Commis II
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37 Duties and Responsibility for Executive Chef
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39 Duties and Responsibility of Banquet Chef | Catering Chef
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39 Hygiene Rules and Regulations For Kitchen Staff / Chefs
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43 Types of Herbs and Spices Used in Hotel Kitchen | Food Production
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Breakfast Chef Duties and Resposibility
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Commis I Job Description / Range Chef Job Description
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Commis III Job Description
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Food Holding Temperature Guide - Meat | Poultry | Fish | Other Items
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How to Keep Knife or Knives Sharp?
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Kitchen Organization Chart / F&B Production Organization Chart
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Main Factors To Consider While Menu Planning
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SOP - Kitchen / F&B Production - Baking Food
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SOP - Kitchen / F&B Production - Boiling Methods
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SOP - Kitchen / F&B Production - Cooking Methods (Dry Heat and Moist Heat)
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SOP - Kitchen / F&B Production - Food Handling and Sanitation
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SOP - Kitchen / F&B Production - Kitchen Closing Duties
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SOP - Kitchen / F&B Production - Microwave Oven Usage and Safety
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SOP - Kitchen / F&B Production - Pest Control Policies
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SOP - Kitchen / F&B Production - Plate Garnishing and Presentation
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SOP - Kitchen / F&B Production - Preparing and Handling Hot Foods
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SOP - Kitchen / F&B Production - Receiving of Food and Raw materials
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