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Some cooking styles: passion, fun, Creative, Made-from-scratch, Food from Particular Country, Fusion Salads, Healthy and Hearty, Something different and experimenting.
A new return to home cooking.- Healthy food.- Youtube cooking.- Prefer Conscious Indulgence. - Different And Exotic Cuisines.- Luxurious decor, and warm ambiance.
Most common positions:- Executive Chef.- Head Chef .- Deputy Chef .- Station Chef .- Junior Chef .- Kitchen Porter.
Most serious chefs wear white coats to signify the importance and high regard of their profession. The thick cotton cloth protects from the heat of stoves and ovens and protects from splattering of boiling liquids.
The toque is a chef's hat. Different heights may indicate rank within a kitchen, and they are designed to prevent hair from falling into the food when cooking.
You are on the first rung of the ladder as a Commis Chef to become a great chef. In most kitchens, under the supervision of a chef de partie or section chef, you can do food preparation work and simple cooking, rotating through sections such as sauce, tomatoes, fish and butchery.
To help them keep cool in warm kitchens, chefs wear neckerchiefs. This piece of fabric absorbs and prevents sweat from dripping into the dishes being cooked, so it can help you remain sanitary in your commercial kitchen.
Explain in detail.
Some tips: First and foremost listen to customer; build rapport through empathy; lower your voice; know when to give in; stay calm; do not take it personally; remember that you are interacting with a human.
- Fast Casual. - Family Style.- Fine Dining.- Café or Bistro.- Fast food- Food Truck.- Restaurant buffets.
Explain with examples that go with the job description.
Calculate Food Costs.- Calculating Inventory properly.- Work with Food Suppliers.- Join a Group Purchasing Organization.- Manage Your Food Orders.- Implement Restaurant Portion Control.- Use the First In, First Out (FIFO) Method.- Utilize Your Daily Specials.- Keep Your Staff Informed.
Develop your menu concept.- Develop a list of core ingredients.- Investigate your supply chain.- Cost out your menu items.- Visualize your plating and glassware.- Run a test kitchen.
Avoid over-buying stock.- Store food correctly.- Practise stock rotation regularly.- Temperature control.- Label food correctly.- Keep a stock inventory.- Pay attention to use-by dates.- Inspect all deliveries against the order specification.
Yes