chef and cooking course in bawalpur arif wala
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Chefs and cooks prepare food in restaurants and other dining establishments. They supervise other culinary workers and oversee the running of a kitchen and, often, an entire dining establishment. Larger restaurants may have an executive chef responsible for the management of the kitchen.Chefs, also known as head cooks, are in charge of kitchens, overseeing the preparation and cooking of food at restaurants, diners, and other operations where somebody can get a bite to eat.Chefs and cooks prepare food in restaurants and other dining establishments. They supervise other culinary workers and oversee the running of a kitchen and, often, an entire dining establishment.
Larger restaurants may have an executive chef responsible for the management of the kitchen. As the title implies, it’s an executive position and does not involve a lot of hands-on work in a kitchen. Head chefs typically run the kitchen, and in operations without an executive chef, they are the top-ranking person in the kitchen. Sous chefs are next in line and generally serve as a head chef’s top assistant. Most of the hands-on work in the kitchen is overseen by the sous chef. After that, there can be multiple cooks, line cooks, prep cooks, and more, all responsible for different aspects of food preparation.
Chef and Cook Duties & ResponsibilitiesThis job generally requires the ability to do the following work:
Manage kitchen staffCreate recipesCreate menusPlan event menusComply with food and kitchen regulationsMaintain budgetPrepare mealsResponsibilities will vary depending on the specific position. Head chefs and sous chefs spend a lot of time involved in managing employees and making sure the operation is running smoothly on a day-to-day basis. The head chef may focus on more creative work, such as creating menus and dishes and helping to plan menus or presentations for special events. Sous chefs will focus on the actual day-to-day food preparation and overseeing the rest of the kitchen staff.
In addition to creating many meals efficiently, chefs and cooks also need to be cognizant of food safety regulations and making sure the kitchen remains compliant with how food is prepared and stored.Oversees a restaurant’s kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests’ requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes. Chooses ingredients and designs a menu based on the seasonal availability of food items. Creates unique dishes that inspire guests to come back again and again to see what is new in the restaurant.DutiesChefs and head cooks typically do the following:
Check the freshness of food and ingredientsSupervise and coordinate activities of cooks and other food preparation workersDevelop recipes and determine how to present dishesPlan menus and ensure the quality of mealsInspect supplies, equipment, and work areas for cleanliness and functionalityHire, train, and supervise cooks and other food preparation workersOrder and maintain an inventory of food and suppliesMonitor sanitation practices and follow kitchen safety standardsChefs and head cooks use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. They also have access to large quantities of meats, spices, and produce. Some chefs use scheduling and purchasing software to help them in their administrative tasks.
Chefs who run their own restaurant or catering business are often busy with kitchen and office work. Some chefs use social media to promote their business by advertising new menu items or addressing customer reviews.Course Contents
Basic IntroductionFood and NutritionKitchen HygieneBalance DietFruit and Vegetable CarvingBakingAsian CuisineChinese CuisineContinentals CuisineFast FoodsSoups & SaladsBeverages & CocktailsDessertsCutting Patterns & Presentations
1.On successful completion of this course, trainees can find employment in following sectors:2.Work as a Cook in hotels, restaurants or any other food service organizations3.Prepare food for non-commercial and commercial operations4.Can work in catering industry.5.Open their own food outlets or manage canteens.
Fee=45000duration= 1 year
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