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WorksheetsQuestion 1
Total questions: 5
Worksheet time: 4mins
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
