Food Production Theory
Completion requirements
This course unit is intended to impact in trainees in cooking skills and attitudes required for professional
cookery
-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage
application.
2. Kitchen Staff
2.2. 1. DUTIES OF A SUPERVISOR /CATERESS/HEADCHEF.
Administrator of the department.
Hire and firing of staff.
Compiles the menu.
Orders food stuff, receive and stores appropriately.
Organize the kitchen to ensure good work always.
To supervise the kitchen particularly during preparation, cooking
and service