18 Basic Creams and Pastes Used By Bakers And Pastry Chefs
19 Types Of Vegetable Cuts / Classical French Knife Cuts
21 Basic Indian Masala and Pastes With Ingredients and Method
23 Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef
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
43 Types of Herbs and Spices Used in Hotel Kitchen | Food Production
5 Types of Raising Agent / Leavening Agent Used in Hotel Kitchen | Bakery
9 Uses of Egg in Cookery | Culinary | Hotel Industry
Basic Dessert Sauces List - Standard Recipe Card - Hotels | Chefs
Basic Indian Curries and Gravy List - Standard Recipe - Hotels | Chef
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?
Key Baking Terms / Bakery Jargons Used in Hotel Kitchen | Culinary
Kitchen Key Terms Complete List (A-Z) / Food Production Key Terms / Culinary terms / Kitchen Jargons
Kitchen Organization Chart / F&B Production Organization Chart
Laminated Pastries Or Puff Pastries - Standard Recipe | Hotels | Chef
Method of Cooking Eggs / Egg Preparation [French Terms] - Hotels | Chefs | Kitchen

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