KITCHEN SECTION
The food in modern menu usually consist of appetizer, soup, maincourse and dessert. So for easier to make all of the food, the dishes are made by different sections.
1. Garde Manger (Cold/Larder Section)
- Making cold dishes such as salad, sandwich, canape, pate and cold meat platter
- Making dressing (sauce for salad)
2. Entremettier (Vegetable/Hot Section)
- Making hot soup
- Making the dishes of potato, vegetable, egg, pasta, and rice for side dishes.
3. Saucier (Sauce Section)
- Making hot dishes of meat such as beef/veal, pork, and mutton/lamb
- Making hot dishes of poultry such as chicken, duck and turkey
- Making hot dishes of seafood and fish
- Making hot sauces such as bechamel, hollandaise and brown sauce
4. Butcher
- Cut, trim or prepare meats (fish, chicken, pork, beef and etc) according to the size prefer by the consumers
- Cut, debone and trim the meats
- Production of meat products such as sausage, pies and burgers
- Store meats in refrigerator/freezers at the required temperature
- Weigh, wrap and display cuts of meat.
- Keep the stability of food cost
5. Pastry and Bakery
- Making a desert such as cake, tart, pudding, pie and etc.
- Making various kinds of bread such as french bread, toast bread, croissant and etc.
