01kitchenfoodpreparation(國際酒店廚房流程目錄)(已修改)
2025-04-19 04:14 本頁面
【正文】 KITCHENFOOD PREPARATION CHEF DE PARTIE PURCHASING AND RECEIVING PROCEDURE 3 STAFF WORK ASSIGNMENTS 4 CHECK STAFF WORK SCHEDULES amp。 TIME SHEETS 5 GIVING EFFECTIVE INSTRUCTIONS 6 BREAKAGF REPORTS 7 CONDUCTING A PERFORMANCE APPPRAISAL 8 READING AND UNDERSTANDING DAILY OCCUPANCT CHARTS AND FORECASTS 9 INTERDEPARTMENTAL LIAISON 10 BOSS SEMINAR 11 BAKER PIZZA 13 BASIC GARNISHIBG 14 BASIC PASTRIES 15 CREAM AND MILK HANDLING 16 PASTRIES 17 MUFFINS 18 CROISSANTS 19 DANISH 20 BREAD ROLLS AND BAGETTES 21 QUICHES 22 DIFFERENT BREAD TYPES 23 EX．SOUS CHEF EQUIPMENT REPAIR AND MAINTENANCE PROGRAMME 25 ATTENDING A DEPARTMENT HEAD MEETING 26 PLANNING A KITCHEN LAYOUT 27 CONDUCTING DEPARTMENTAL ORIENTATION 28 CONDUCTING A DEPARTMENT MEETING 29 PREPARING AND CONTROLLING BUDGETS 30 HANDLING OUTSIDE SUPPLIES AND CONTRACT WRITING 31 HANDLING CORRESPONDENCE 32 CONDUCTING A DEPARTMENT NEEDS ANALYSIS 33 PREPARING A CAPITAL EXPENSE BUDGET 34 INTERVIEWING FOR SELECTION 35 CONDUCTING A PERFORMANCE APPRAISAL 36 CHEF PATISSIER OUTLETS STANDARD DESSERTS 38 BANKS CAKE DISPLAY 39 BUTTERY 40 LOBBY BAR 41 BANKS COFFEE SHOP 42 GARDEN COURT LOURT RESTAURANT 43CLUB GRILL 44SOUS CHEF LABOUR LAWS 47 INVESTIGATING AND PREPARING ACCIDENT REPORTS 48 COORDINATING SPECIAL EVENTS 49 ROSTER SETTING AND CONTROL 50 LISTENING SKILLS 51 DISCIPLINE PROCESS 52 PROBLEM PROCESS 53 CONDUCTING A TRAINING SESSION 54 MOTIVATING WORKERS 55 LOG BOOK MAINTENANCE 56 CONDUCTING SANITATION AND HYGIENE MEETING 57 EQUIPMENT ISSUING AND CONTROL PROCEDURE 58 PREPARE A TRAINING SESSION 59 INVENTORIES OF EQUIPMENT 60 SETTING UP BANQUET BUFFET ITEMS 61 COUNSETTING TECHNIQUES 62 QUALITY CONTROL 63 RESTOCKING BUFFET FOOD 64 DALLY SPECIAL SETTING AND CONTROL 66 EQUIPMENT REPAIR AND MAINTENACE ROGRAMME 67 TIME MANAGEMENT 68 POISONNIER ARRIVE AT WORK 70 SET UP FRUIT FOR BREAKFAST 71 SET UP LARGE FRUIT DISPLAY OF SLICED FRUIT 72` SET UP FISH SECTION 73 PREPARATION OF SAUCES 74 PREPARE ONIONS，LEEK PUREE， TOMATO COULIS，
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