The chef's face is different from a chef will be planned and managed on the preparation and cooking for the various establishments. Is as follows:Think about the quantity of food dishes that prepare Calculate labor costs, including the purchase of materials, equipment.Quality control of food in all stages from preparation to decorate the food dish.Discuss food preparation managers Nutritionist, and everyone in the kitchen.Tips on cooking demonstrations and advice about the process of cooking.Preparation and cooking.Describe the importance of hygiene and cleanliness in the kitchen.May be responsible for food such as frozen prawns with various methods or?There may be a duty to select employees.
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