Question 1

whose main task is to carry out kitchen management, which is his responsibility, and is tasked with ensuring that kitchen operations run well, including making decisions in procuring ingredients, storing, calculating selling prices, preparing menus and planning new menus or recipes. in an industrial kitchen is...

• Executive Chef

• Executive Pastry Chef

• Corporate Executive Chef

• Pastry Chef

• Executive Sous Chef

in charge of overseeing the culinary management of the restaurant chain, hiring head chefs or kitchen staff, building business with food ingredient suppliers, following and updating knowledge about culinary trends are the duties of a...

• Executive Chef

• Corporate Executive Chef

• Executive Pastry Chef

• Assistent Executive Chef

• Pastry Chef

The person responsible for preparing the various cuts of meat correctly is...

• Butcher Chef de Partie

• Pastry Chef de Partie

• Demi Chef de Partie

• Banquet Chef de Partie

• Cold Kitchen Chef de Partie

duty and responsibility for ensuring that the serving utensils used for guests are always ready in sufficient quantities and clean, helping to install decorations, arranging the room, assisting in receiving ingredients and storing ingredients, as well as ensuring that the kitchen area is clean are the duties and responsibilities of...

• Commis

• Demi Chef de Partie

• Steward

• Chef de Partie

• Sous Chef

tasked with organizing management in the sections that are his responsibility, such as butcher chef de partie, pastry chef de partie, cold kitchen chef de partie, banquet chef de partie, is the task of...

• Chief Steward

• Sous Chef

• pastry Chef

• Chef de Partie

• Commis