รายละเอียด

The functions of Sous Chef are as follows:
1. Have a level of education which does not lower than secondary education and a vocational
qualification.
2. The Sous Chef must be able to:
2.1. Kitchen organization;
2.2. The purpose of equipment, kitchen utensils, crockery, utensils, containers, their maintenance and use
2.3. The rational and safe operation of the various cooking equipment;
2.4. The technology of preparing dishes and culinary products;
2.5. The thermal preparation of various foods and semi-finished products;
2.6. The main raw materials, their purpose, order of composition, ratios and standards;
2.7. The duration and temperature of the heat treatment of foodstuffs (cooking, baking);
2.8. The yields of the finished products and the reduction in yield during cooking and baking
2.9. The storage and disposal conditions for semi-finished and finished products;
2.10.The characteristics of the culinary raw materials and the quality indicators of the raw
materials and semi-finished products;
2.11.Occupational health and safety at the workplace, fire safety, civil safety health, safety
and hygiene instructions;
3. English communication skills speaking and listening