1. think about food quantities food menu, prepare. Calculation of wages, including the purchase of materials and equipment, which may be considered to fit the season for certain ingredients, such as fresh vegetables, fruits, meat, fish. 2. quality control of food in all stages from preparation to decorate the food dish.3. discuss with the food preparation Manager Nutritionist, and everyone in the kitchen4. demonstrate techniques in cooking and give advice about the process of cooking.5. manage the preparation of food ingredients to ready to Cook, such as sliced vegetables, sliced meat preparation machines. Seasoning 6. prepare and Cook7. If the Thai cooking and Thai cooking must be seasoned with different methods, such as fried Red curry soup, Tom yum soup. Fried, baked, grilled, barbecue, or simmer in cooking though steaming soup spicy fry cook-to-order Cook is a set or a la carte. 8. in the making of sweet fruit, which can be arranged and stripping fruit tasting dessert or candy and give up beautiful. 9. to advise the Assistant Cook. Control of quantity and controlling consumer-based and dish washing, etc. 10. explain the importance of healthcare and care for the cleanliness in the kitchen.11. How can food storage nutrition of each type and the season of the fresh fruit and food categories. So easy to procure, and preserve Thanom12. responsibility for food such as frozen prawns or other ways.
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