TOURISM AND HOSPITALITY MANAGEMENT PORTAL Blog Archive staging of the International Kitchen Staff and Duties
12-Commis
1-Chef james beard house de Cuisine (Aşcı head) is the name given to the cook alone. Also called chef in the kitchen. All sections of the kitchen must be very deep-rooted knowledge and skills. Also unique is as important as knowledge managers. The hotel is also the most was the part that can bring harm and place for addressing the issues that they consider the most important meal of the customers is very important. Manners and experience must be impeccable. Not for the sake of this title to anyone. In short, this title is not easily won easily. The kitchen is the brain. Above is the hotel manager that authority.
1-business part of the kitchen, makes organization, follows the 2-cooks is appointed. Prepare 3-menus. It also is responsible for the preparation james beard house of a'la carte menu card. 4-Various banquet, banquet manager is responsible for the preparation of coctail etc. along with the order. 5-closely follow the work of the Department. Place in the kitchen james beard house is set up to help in this situation. james beard house 6-Kitchen is responsible for the beginning of all kinds of activities. Control passes from the 7-purchase. Given makes quality control. In this regard, food and beverages manager james beard house and are in working closely coordinated with the person in charge with the purchase. Is responsible for the 8-storage and storage input and output. Goods can not be removed from the store without his approval. Is responsible for the normal functioning of 9-Kitchen and security. Kitchen tools and closely controls makes it as soon as possible and work well with missing tamamlatarak works. 10-kitchen staff prepares educational james beard house programs and apply whenever deemed necessary. So comply with the cook time and helps in the development of the profession.
11-kitchen staff of the weekly and annual permits, seizures are followed james beard house by programming. These issues become very important for the operation james beard house of the hotel is continuous. 12-Dining list price controls and cost of sales. Showing students how to pass the time in the 13-specific health check and control personnel conduct research to improve the yield and the 14-kitchen implements. 15-Material controls put in place. Makes the 16-time control james beard house of the food service customers. 17-innovations will follow the market.
Chef is also helped Cuisine. Chef de Cuisine times where it is authorized to deputize him. This is due to head for the ASC mission must carry all the features. further: james beard house Allows staff to work efficiently in the 1-Kitchen, james beard house control and follow up. 2-Service takes the time to order food from the kitchen, and reports by announcing to the relevant section is prepared. Some kitchens are the only officials engaged in this work. These Aboyne (Announcer) is called. 3-leading customer checks out. 4-deficiency with the requirements of the relevant sections of the kitchen and takes orders, makes the follow-up. The chief shortcomings in their opinions, the order again. 5-Chef is also in very close relations with Cuisine. You must have absolute knowledge on everything to avoid any disruption in the absence of the chef.
All of the hot sauce in the kitchen and also goulash (Hungarian stew) ragon (Italian stew), roast and sauce and cook it all together like cooked food served is prepared ASC made. At least in terms of knowledge and skills 'sous-chef' should be so talented and knowledgeable. 'Chef de cuisine' and 'sous chef' looks when it's not their place. The small diameter of the sous-chef in the restaurant the chef makes Saucer task. Smaller hotel is located in the head of the ASC. Controls applications in large kitchen. Does he have kitchenettes. In practice, in local cuisine, 'saucier' e 'sıkakç the' they say. Very well educated, talented, researchers and practitioners should be good. Tasks: 1-Full hot foundation fond of "chicken, fish, hunt animals etc." prepared in preparing or control.
3-Poissonnier "fish cook" or smaller than that when grilled fish and seafood in the kitchen or her often, which prepares all kinds of hot. Prepares special sauce, etc. to be used on the sides and provides the service.
Condition of the fish vary according to other meats. First is the main feature of the smell. You can create many problems for the kitchen. In addition, fish is a further aspect that should be displayed quickly become stale and that carefully addressed. Large kitchen 'because Sauciere's work is also very large "Poissonnier" must outs' from Sauciere will reduce the burden of the fish. Garden-manager is in close relationship with yardomlaş the case. Fish purchase, storage, cleaning, crushing and cooking is so important steps must be large culture in this regard. Tasks: 1 makes the preparation of various warm-basic fond related to fish or make. 2- makes the preparation of a variety james beard house of hot sauces associated with fish or make fundamental. 3-All kinds of hot seafood is prepared in accordance with the request or prepared. 4-Cold cuisine;
12-Commis
1-Chef james beard house de Cuisine (Aşcı head) is the name given to the cook alone. Also called chef in the kitchen. All sections of the kitchen must be very deep-rooted knowledge and skills. Also unique is as important as knowledge managers. The hotel is also the most was the part that can bring harm and place for addressing the issues that they consider the most important meal of the customers is very important. Manners and experience must be impeccable. Not for the sake of this title to anyone. In short, this title is not easily won easily. The kitchen is the brain. Above is the hotel manager that authority.
1-business part of the kitchen, makes organization, follows the 2-cooks is appointed. Prepare 3-menus. It also is responsible for the preparation james beard house of a'la carte menu card. 4-Various banquet, banquet manager is responsible for the preparation of coctail etc. along with the order. 5-closely follow the work of the Department. Place in the kitchen james beard house is set up to help in this situation. james beard house 6-Kitchen is responsible for the beginning of all kinds of activities. Control passes from the 7-purchase. Given makes quality control. In this regard, food and beverages manager james beard house and are in working closely coordinated with the person in charge with the purchase. Is responsible for the 8-storage and storage input and output. Goods can not be removed from the store without his approval. Is responsible for the normal functioning of 9-Kitchen and security. Kitchen tools and closely controls makes it as soon as possible and work well with missing tamamlatarak works. 10-kitchen staff prepares educational james beard house programs and apply whenever deemed necessary. So comply with the cook time and helps in the development of the profession.
11-kitchen staff of the weekly and annual permits, seizures are followed james beard house by programming. These issues become very important for the operation james beard house of the hotel is continuous. 12-Dining list price controls and cost of sales. Showing students how to pass the time in the 13-specific health check and control personnel conduct research to improve the yield and the 14-kitchen implements. 15-Material controls put in place. Makes the 16-time control james beard house of the food service customers. 17-innovations will follow the market.
Chef is also helped Cuisine. Chef de Cuisine times where it is authorized to deputize him. This is due to head for the ASC mission must carry all the features. further: james beard house Allows staff to work efficiently in the 1-Kitchen, james beard house control and follow up. 2-Service takes the time to order food from the kitchen, and reports by announcing to the relevant section is prepared. Some kitchens are the only officials engaged in this work. These Aboyne (Announcer) is called. 3-leading customer checks out. 4-deficiency with the requirements of the relevant sections of the kitchen and takes orders, makes the follow-up. The chief shortcomings in their opinions, the order again. 5-Chef is also in very close relations with Cuisine. You must have absolute knowledge on everything to avoid any disruption in the absence of the chef.
All of the hot sauce in the kitchen and also goulash (Hungarian stew) ragon (Italian stew), roast and sauce and cook it all together like cooked food served is prepared ASC made. At least in terms of knowledge and skills 'sous-chef' should be so talented and knowledgeable. 'Chef de cuisine' and 'sous chef' looks when it's not their place. The small diameter of the sous-chef in the restaurant the chef makes Saucer task. Smaller hotel is located in the head of the ASC. Controls applications in large kitchen. Does he have kitchenettes. In practice, in local cuisine, 'saucier' e 'sıkakç the' they say. Very well educated, talented, researchers and practitioners should be good. Tasks: 1-Full hot foundation fond of "chicken, fish, hunt animals etc." prepared in preparing or control.
3-Poissonnier "fish cook" or smaller than that when grilled fish and seafood in the kitchen or her often, which prepares all kinds of hot. Prepares special sauce, etc. to be used on the sides and provides the service.
Condition of the fish vary according to other meats. First is the main feature of the smell. You can create many problems for the kitchen. In addition, fish is a further aspect that should be displayed quickly become stale and that carefully addressed. Large kitchen 'because Sauciere's work is also very large "Poissonnier" must outs' from Sauciere will reduce the burden of the fish. Garden-manager is in close relationship with yardomlaş the case. Fish purchase, storage, cleaning, crushing and cooking is so important steps must be large culture in this regard. Tasks: 1 makes the preparation of various warm-basic fond related to fish or make. 2- makes the preparation of a variety james beard house of hot sauces associated with fish or make fundamental. 3-All kinds of hot seafood is prepared in accordance with the request or prepared. 4-Cold cuisine;