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
Kitchen Key Terms Complete List (A-Z) / Food Production Key Terms / Culinary terms / Kitchen Jargons
Kitchen Organization Chart / F&B Production Organization Chart
Main Factors To Consider While Menu Planning
SOP - Kitchen / F&B Production - Boiling Methods
SOP - Kitchen / F&B Production - Cooking Methods (Dry Heat and Moist Heat)
SOP - Kitchen / F&B Production - Equipment Handling, Cleaning and Sanitising
SOP - Kitchen / F&B Production - Food Handling and Sanitation
SOP - Kitchen / F&B Production - Holding of Preparerd Hot / Cold Foods in Kitchen
SOP - Kitchen / F&B Production - Kitchen Closing Duties
SOP - Kitchen / F&B Production - Kitchen Opening Duties / Preparation for Kitchen Service
SOP - Kitchen / F&B Production - Kitchen Staff / Chef Personal Hygiene
SOP - Kitchen / F&B Production - Menu Planning and Menu Design
SOP - Kitchen / F&B Production - Microwave Oven Usage and Safety