Some people are thinking we would walk into the professional line. Chef or chef come to learn how to work together better as chef working?
chef (Cook) or in a foreign country is sometimes called Top Chef is cooking people
.The chef will prepare the components of food or seasoning in advance before returning to command so that when it's time to start cooking time. These preparations include shredded vegetables, coriander preparation Or other vegetables that are used for food, decor, mouthwatering salads, pickled vegetables (Gamishes). The shank must be boiled, boiled meat (Stews), although sweet potato or onion soup cake bread pudding although (pudding) is a dessert made with flour, boiled. Or pickles included in sot and soup. In addition A la carte menus, some items can be made in advance. Especially in this era, which has state-of-the-art equipment. Some microwaves that can warm food. However, All nutrition or nutrition, or if kept in the hot steam will rise/,
.Chef works with a smaller group, the head of the unit, as an administrator, which is called the chef de parties ti (Chef de Partie) but actually in practice. One chef could prepare vegetables. Others prepare dessert or adjust various sot task mentioned above, but it is plain that require skill or dexterity, which each chef has trained, however, Lol that must be learned, such as food items, or have been issued a new menu or change the method of cooking is a new concept which involved chef needs to learn or practice the same new
.The employee's job duties for each position in the kitchen are as follows:
1. Chef or kitchen Department head (Head Chef or Executive Chef)
.The person working in this position rarely have to cook myself. During the major meal like lunch or dinner. Big chef will take control of the food order submitted. The service received a command from the client. Lol in the kitchen (in the larger hotels in the current state-of-the-art system uses a computer to order food from the kitchen and service.) The fresh order document management Dry food and seasonings out menu (menu) Care and control of all employees working in the kitchen, it is the kitchen Department, streamline operations, exerted
.
In addition, section chief, a good kitchen will need to monitor your employees, the thing causing the khwang wasteland by a note ensure that the kitchen is in good condition, were hygienic conditions. One important responsibility of the kitchen Department page: employee training, particularly in sensitive and comprehensive hotel personnel shortages today, with people in and out. Otherwise, it's very own chef's job is often drawn to work in the other hotel deals at the higher wage. As a teacher with the followers will help heal.
2. Deputy Head-Chef or kitchen Department Chief Deputy (Second Chef or Sous Chef), functional follow
title is chef in various aspects of work or acting
.Instead, when a big chef. The main task is to check whether any of that requires cooking at all or have it ordered and checks whether the chef in the kitchen knows it or not, what to do in each meal each day. Some people may have been entrusted to the departments responsible in the kitchen. Some departments to, for example, is responsible for the sot, which is very important for international cuisine etc
.3. the head of the household or the household head (Chef de Partie or Chef Section) of kitchen Interior or
dining room large is divided into Sub Department.
.More or less, depending on the size of the undertaking is the head chef at a responsible care phaenok to Chef de Partie referred Department name and positions in the kitchen to get popular like France language. " The various departments in the kitchen with:
• Head of vegetables (The Vegetable Chef) Chef called Entremettier (ONG's Chef รอะ Medi layers)
• Head of kitchen and pastry (The Pastry Chef), also known as Chef Patissier (chef Pai Te ye Qing)
• The head of the kitchen baking-Yang (The Chef Rousseur) called Chef Rotisseur (chef. Ro Te Sir)
• Chief Administrative Officer head cold or kitchen storage room (The Chef in charge of the cold kitchen or larder) called the Garde-manger Chef (chef cards look se)
• Head of the fish (The Fish Chef) called Poisson chef Chef (Poissonnier. New ye)
• Head of sot (The Sauce Chef) called Saucier Chef (chef solo SI ye)
4. Revolving chef (Chef or Chef Rellet Toumant)
circulating or chef chef tour nong. Have a duty to work, replaces the Chief chef at the stop
?Work with one of the sick, vacation, etc. Therefore, this tour chef nong is someone with knowledge and expertise of several kitchen or kitchen units. Although it may not be all good.
5. Assistant Chef (Chef Commia)
Commis "must read" them "because France is not a language that reads" "miss them
with pronunciation wrong.
."Kom" is responsible for assisting the head chef's job in many ways, but it is not an expert in anything special
6. Chef training (Apprentice or Trainee Chef)
Is considered to be the least senior chef in the kitchen is often the employee attendance recently, not long, long run.
When are internships and have much experience in it would have been a promotion according to a hierarchy of positions in the kitchen
?
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