The employee's job duties for each position in the kitchen are as follows:
.Chef or kitchen Department head (Head Chef or Executive Chef) who worked 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. Laeotakonbok information to the various units 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 Lol out menu (menu) and schedule pages for each employee, and the employee's control, both in the kitchen and it was taken care of, kitchen Department, streamline your operations, it also. Style khwang thing causing the wasteland by a note ensure that the kitchen is in good condition and food hygienic conditions are out there, quality and high standards. One of the significant responsibilities of the Department are: the kitchen page. In particular, the global shortage of hotel personnel, today, with people in and out. Head of the Department is required to be a good teacher for teaching jobs, henchman. Otherwise, it is very tiring. As a teacher with the followers will help maintain the chef to work on ourselves to at least temporary
.Deputy head or Deputy Head Chef kitchen (Second Chef or Sous Chef), it is based on the title is chef in various tasks or agents when the chef is no big. The main task is to check whether any of the. And check that the chef in the kitchen, knowing that you will have to do what each meal each day. If there is a large kitchen, Assistant section chief, people kitchen. Some people may have been entrusted to the departments responsible in the kitchen. Some departments. Responsible for the sot, which is very important for international cuisine etc
.The head of household or the household head (Chef de Partie or Chef Section) in the kitchen of a hotel or a large dining room is divided into sub divisions away more or less depending on the size of the undertaking is the head chef at the responsible care is phaenok. Chef de Partie referred department names and positions in the kitchen to get popular as France, like the past, especially in a restaurant or a hotel manager is quite different in the kitchen Department, conservatives are as follows: · Head of vegetables. Vegetable Chef (Chef), Chef called Entremettier? Ong and รอะ Medi layer) · 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) · (The Chef in charge of the cold kitchen or larder) called the Garde-manger Chef (chef card se views) · 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)
.Revolving chef (Chef or Chef Rellet Toumant) or revolving chef chef tour nong. Have a duty to work, replaces the Chief chef at the strike, with one of the sick, vacation, etc. Therefore, Chef tour nong Although it may not be all good sides, but you can get it without jam
.Assistant Chef (Chef Commia), the term "Commis" have to read because it is a language of France, not to read them, "Miss", with the same pronunciation "kom" Is responsible for assisting the head chef in several aspects. Chef training (Apprentice or Trainee Chef) is considered to be the least senior chef in the kitchen is often the employee just a short attendance, when working for a long time to receive training and experience to.
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