484 Lượt xem
Strong education and hands-on experience in the preparation and management of meals and menu. Exceptional communication skills for giving instructions and training staffs to design and cook present foods in the right way. Creativity and innovation in presenting foods for guests. Utilized organization the best ways to save costs and manage time whether preparing simple short orders or complicated dishes. Safety food and Hygiene Leader. P&L
Methods of processing food Techniques of trimming and decorating food Techniques of cutting, slicing and tossing Techniques of cooking French dishes Techniques of cooking European dishes Techniques of cooking high-skilled European dishes Supervision skills of Culinary department
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is a proactive strategy where hazards are identified and assessed, and control measures are developed to prevent, reduce, or eliminate a hazard.
Learning basic knowledge of tourism and communication skills. Learning preparation techniques of raw ingredients; techniques of vegetables and fruit carving and food presentation; the theory of food and spices combination; cooking techniques of food and making stocks, sauce; baking and pastry art; making desserts Understand the interrelationship between culinary department with others in a restaurant and food catering businesses. Asian Culinary culture: Chinese, Korean, Thailand, Japan, Vietnamese, Indian .... Food procurement and food nutrition Method of calculating portions of dishes
Plan, prepare, cook and present food by the required standards. Plans menu for restaurant in use such as daily, set menu, special events and a la carte menu. Develop standard recipes and techniques for food preparation and presentation to assure consistently high standard. Control portion size and monitor waste and theft. Set objectives and be responsible for the day to day running of the Kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of business. Implement training programs to raise kitchen employee knowledge about safety, hygiene and accident prevention.
Schedule and coordinate the work of chefs, cook and other kitchen employees to ensure the food preparation economically, technically correct and within the budget. Plans menu for restaurant in use such as daily, set menu, special events and a la carte menu. Control food and wage costs to achieve the maximum profitability. Cooperate with F&B team to ensure food production consistently meets or exceeds the expectation of guests. To lead the Hygiene Team as first line Hygiene Team Leader, to guarantee the completion of hygiene schedules to ensure plant and environment are maintained to a high standard through the effective deployment of resources, forward planning and continuous improvement.