19 Types Of Vegetable Cuts / Classical French Knife Cuts
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
9 Uses of Egg in Cookery | Culinary | Hotel Industry
Breakfast Chef Duties and Resposibility
Food Holding Temperature Guide - Meat | Poultry | Fish | Other Items
How to Keep Knife or Knives Sharp?
Kitchen Key Terms / Food Production Key Terms / Culinary terms / Kitchen Jargons
Kitchen Organization Chart / F&B Production Organization Chart
Methods of Whisking, Handling and Folding Egg White and Egg Yolk
Preventing Cuts While Working in the Hotel Kitchen
Preventing Fire While Working in the Hotel Kitchen
SOP - Kitchen / F&B Production - Boiling Methods
SOP - Kitchen / F&B Production - Cooking Methods (Dry Heat and Moist Heat)
SOP - Kitchen / F&B Production - Cooling Cooked Foods
SOP - Kitchen / F&B Production - Equipment Handling, Cleaning and Sanitising
SOP - Kitchen / F&B Production - Food Handling and Sanitation
SOP - Kitchen / F&B Production - Handling Rolling Stock / Trolley
SOP - Kitchen / F&B Production - Holding of Preparerd Hot / Cold Foods in Kitchen
SOP - Kitchen / F&B Production - Kitchen Closing Duties

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