Description

ICTE
ADDRESS
051-8736681, 0311-5193625, 0092-335-4176949, Office # 27, Second Floor, Maryam Shadi Hall Plaza

(Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000.
For Registration: 0092-311-5193625 / 0092-335-4176949
International Chef and cooking course in Abbottabad Haripur Battagram Bannu Mardan Swat Kalam
International Chef and cooking course in Abbottabad Haripur Battagram Bannu Mardan Swat Kalam
Chefs and cooks prepare food in restaurants and other catering establishments. They supervise

other cooking staff and oversee the operation of the kitchen and often the entire food service

establishment. Larger restaurants may have an executive chef responsible for running the

kitchen. A responsible chef uses his culinary expertise to create delicious dishes that diners

will enjoy. Their duties include supervising kitchen staff, tasting dishes before delivering

them to customers, and replenishing food products as needed. A chef is responsible for the

kitchen in restaurants or other places where food is served. They oversee all operations and

food preparation along with all the staff who will help in the kitchen. They oversee food

preparation for garnish and presentation, as well as seasoning for perfect taste. A responsible

chef uses his culinary expertise to create delicious dishes that diners will enjoy. Their

duties include supervising kitchen staff, tasting dishes before delivering them to customers,

and replenishing food items as needed.
International Chef and cooking course in Abbottabad Haripur Battagram Bannu Mardan Swat Kalam
International Chef and cooking course in Abbottabad Haripur Battagram Bannu Mardan Swat Kalam

Prepare customer orders according to their preferences
Use food safety best practices and ensure that all kitchen staff do the same
Exercise appropriate caution in hazardous environments where knives and high-temperature

surfaces are present
Selected ingredients will bring out the best taste of food
Experimenting to find new specialties to attract diners to the restaurant
Train Sous Chef and other kitchen staff to perform at their best
Determine the amount of food to order and maintain an appropriate supply in the restaurant
Keeping abreast of cooking and dining trends to ensure a positive customer experience
Works quickly and accurately during peak times, such as weekends and evenings
Occasionally take on extra tasks, such as cleaning, when the kitchen is understaffed or the

restaurant is particularly busy
In charge and work with the administrative department of the restaurant
International Chef and cooking course in Abbottabad Haripur Battagram Bannu Mardan Swat Kalam
International Chef and cooking course in Abbottabad Haripur Battagram Bannu Mardan Swat Kalam