Understanding the supply chain and how to work with suppliers.Professional behaviours – timekeeping, attendance, following company standards, reliability, communication.Food waste management and minimisation.Health, safety and security of the working environment including food safety and hygiene practices.Preparing, cooking and finishing basic dishes including fish and shellfish, poultry, meat, game, stocks and sauces, bread and dough, rice and pasta, soups, vegetables and pulses, egg dishes, hot and cold desserts, cakes and biscuits.The programme involves developing effective knowledge, behaviours and skills in four main areas – culinary, people, business and food safety with specific topics including: Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The primary objective of the commis chef is to learn and understand how to carry out the key functions in every section of the kitchen.
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