|
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
|
|
Management - Steps to Take When a Guest Complains of Foodborne Illness
|
|
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
|
