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 Hygiene Rules and Regulations For Kitchen Staff / Chefs
43 Types of Herbs and Spices Used in Hotel Kitchen | Food Production
Chief Kitchen Steward / Asst. Stewarding Manager Job Description
Dishwasher / Kitchen Steward Job Description
How to Keep Knife or Knives Sharp?
Kitchen Key Terms / Food Production Key Terms / Culinary terms / Kitchen Jargons
Preventing Burn While Working in Hotel Kitchen
Preventing Cuts While Working in the Hotel Kitchen
Preventing Fire While Working in the Hotel Kitchen
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 - 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
SOP - Kitchen / F&B Production - Kitchen Opening Duties / Preparation for Kitchen Service

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