Chef de Partie

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

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