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Chef Mac Knight "Culinary is not a Rocket Science; it is “an Art"

Kitchen team and their responsibilities                       Chefs life basic knowledge 1. Executive Chef Responsibilit...
11/08/2024

Kitchen team and their responsibilities

Chefs life basic knowledge

1. Executive Chef Responsibilities: Direct and supervise all culinary activities, create menus, control budget, manage kitchen staff, maintain quality standards and food safety.

2. Sous Chef (Segundo Chef) Responsibilities: Assist the Executive Chef in daily supervision, coordinate the work of the kitchen team, ensure the quality and consistency of dishes, cover the Executive Chef in his absence.

3. Head of the Party (Head of Partida) Responsibilities: Direct a specific section of the kitchen (e.g., pastry, meats, fish), prepare and cook dishes of your section, supervise lower-rank cooks 4. Line Cook (Line Cook ) Responsibilities: Prepare and cook ingredients according to Chef de Partie's instructions, ensure dishes are prepared on time and with expected quality, maintain cleanliness and organization of your workstation.

5. Cook Responsibilities: Assist in the preparation of ingredients, follow recipes and procedures, assist in kitchen cleaning, assist in various tasks as per the needs of the team.

6. Kitchen Assistant Responsibilities: Perform basic tasks such as peeling, cutting, and washing ingredients, maintain cleanliness of work surfaces and utensils, assist in simple kitchen tasks as directed.

7. Pastry Chef (Pastry Chef) Responsibilities: Create and prepare desserts, cakes and bakery goods, develop new pastry recipes, supervise pastry helpers.

8. Baker Responsibilities: Bake bread, pastries and other bakery products, ensure freshness and quality of products, manage baking times and production.

9. Dishwasher ( Dishwasher ) Responsibilities: Wash and sanitize dishes, utensils and kitchen equipment, maintain cleanliness of kitchen and storage areas, assist with general cleaning tasks.

10. Chef Clerk (Assistant to Chef) Responsibilities: Attend various kitchen tasks as instructed by Chef de Partie or Sous Chef, learn and improve culinary skills, maintain cleanliness of your workstation.
Chef Buddhi

DID YOU KNOW?What Is Galangal?Galangal is ginger's more citrusy cousin, a rhizome used often in Asian, Southeast Asian, ...
02/08/2024

DID YOU KNOW?

What Is Galangal?
Galangal is ginger's more citrusy cousin, a rhizome used often in Asian, Southeast Asian, and Indian cooking. It's peppery and spicy with a zesty bite and a hint of pine. While galangal isn't as easy to find as ginger, it's an ingredient worth seeking out and can be sourced dried, powdered, and fresh.

What Is Galangal?
While used as a spice and aromatic, galangal is a rhizome, which is an underground plant stem that sends out shooters to spawn new growth. It's in the Zingiberaceae family (also called the ginger family) and related to the spice ginger. It has a similar appearance to ginger, thin-skinned with tube-like lengths that branch off into nodes. Though ginger and galangal are similar and used in similar ways, galangal has its own nuances. It is used in many countries' cuisines including Cambodia, Thailand, Indonesia, Malaysia, Vietnam, Singapore, and Laos.

Varieties of Galangal
There are three varieties of galangal that have been dubbed lesser galangal, greater galangal, and light galangal. Lesser galangal originated in China and has a more peppery bite and tartness than the other rhizomes. Greater galangal is a taller plant and grows in Indonesia, specifically the island of Java, and has a more mild flavor. Light galangal comes from the Eastern Archipelago in southeast India, and this type is closest to true ginger in flavor. Of the three varieties, lesser galangal is the most common and easiest to procure.

Galangal vs. Ginger
It's easy to see why ginger and galangal get confused. Not only do they look almost the same, but galangal is often called Thai or Siamese ginger. While both are rhizomes from the same family, they each offer unique flavors. True ginger is spicy and earthy with a bit of sweetness and moisture interlocked in the fibers. Galangal has more of a piney, citrus-tinged flavor and is denser and drier. Both can be dehydrated and/or powdered, and both need to be peeled when fresh. You will sometimes see recipes call for galangal with ginger offered as a substitution.

Fresh vs. Dried
Fresh galangal is more flavorful overall and the peppery notes really come through. Dried and powdered galangal can be used too, though it loses a lot of the nuances that make this spice handy in the kitchen. Overall, it's best to source fresh galangal whenever possible.

What Does It Taste Like?
Though galangal looks like common ginger, the flavor proves less spicy with more of a pepper backbone. There's also a citrus tinge to the rhizome that plays well with lemongrass and fresh fruits. This lemony side also gives galangal a bit of a cool pine taste, which can come out through its scent as well.

Cooking With Galangal
To cook with galangal, treat it a lot like ginger. Fresh galangal needs to be peeled, which can be done with a spoon or a paring knife. Make sure to mince fresh galangal well or slice into thin pieces since it's a dense food without much moisture. Grating is the best method, and from there it can be added to sauces, marinades, curries, stir-fries, and soups.

Dried, powdered galangal is also available on the market, and it can simply be measured out by the teaspoon. Because galangal is a strong spice, use it sparingly while getting a handle on how peppery it can be. In general, dried galangal is less potent than fresh, so keep that in mind too when cooking with the spice.

Recipes With Galangal
While galangal and ginger aren't exact substitutes for each other, that doesn't mean you couldn't experiment with the spice to see how it changes a dish. Fresh galangal is going to offer more flavor, but dried and powdered galangal is easier to find.

Substitutions
Ginger is the best substitute for galangal, though start with a three to four ratio ginger to galangal. Use fresh ginger to substitute for fresh galangal, and powdered ginger to substitute for powdered galangal. Adding a bit of lemon juice to the ginger is also helpful when wanting to recreate the citrus nuances of galangal.

Where to Buy Galangal
The best place to buy galangal is from an Asian market, especially if it leans toward Southeast Asian ingredients. It's not a common component in American cooking and often gets overlooked in the spice aisle of major grocery stores. Some smaller specialty shops may carry it in powdered form in bags or spice jars, but rarely fresh.
When shopping for fresh, which is sold by the ounce or pound either loose or wrapped in packaging, look for galangal that looks plump (not dry) with no blemishes or mold. Galangal can also be sourced online and shipped. Aside from fresh, find it sliced and dried, as a powder, and dried in strips.

Storage
Keep dried galangal in the pantry in a dark, cool place in an air-tight container. Make sure no moisture gets into dried galangal or it can mold the rhizome. Fresh, unpeeled galangal keeps for a few weeks in the crisper drawer of the refrigerator. If the fresh galangal is peeled, it will last a week or so, but tends to dry out unless it's wrapped well and kept from exposure.

29/07/2024
03/06/2024

12 TYPES OF CHEFS
Who Does What in a Restaurant Kitchen?
Just as the teaching profession has a variety of subjects to cover and there are more types of lawyers than most of us can count, becoming a chef comes with different choices.
You can have dreams of becoming an executive chef, the mastermind behind the kitchen, but the path to get there is filled with jobs like pâtissier, sous chef, and even saucier – many of which are viable, well-paying careers all on their own.
*Executive Chef (Chef de Cuisine) *
- The Executive Chef is the boss of the kitchen. There is usually only one per restaurant (or chain), so the competition to get to the top of the field is fierce, and it can take years of formal training at a culinary school as well as decades of experience to land the job of your dream.
As Executive Chef, you rarely worry about the details of food preparation, instead acting as the overseer, keeping the kitchen running smoothly and planning the menu with new dishes that you devise.
*Sous Chef*
- The Sous Chef is the right hand of the Executive Chef, and there can be more than one. These professionals do a lot more of the micromanaging in the kitchen, seeing to the details of each dish and working in the trenches to make sure everything is properly prepared.
*Pastry Chef (Pâtissiers)*
- In most cases, becoming a Pâtissiers requires a different type of culinary training, usually at a baking school or in a baking program rather than a straightforward culinary school. The bulk of this work is centered around pastries, breads, and desserts, and depending on where you work, you could become the equivalent of an Executive Chef.
*Station Chef (Chef de Parties)*
- The Station Chef is usually in charge of just one part of the kitchen: for example, the soups, the salads, or the grill. They work under the Sous Chef or Executive Chef to make sure all food prepared and put out of their station is of the highest level for quality and appearance.
*Saucier*
- The Saucier’s sole responsibility is to prepare the sauces. Although it might not sound like much, certain types of cuisine (particularly French) are all about the sauce.
*Fish Cook (Poisoners)*
- The Poisoners works with seafood, both in preparation and in cooking.
*Vegetable Cook (Entremetier)*
-The Entremetiers can take on a variety of roles, depending on the type of cuisine. For the most part, he or she deals in soups, vegetables, potatoes and rice, and egg dishes
*Meat Cook (Regisseurs)*
- The Regisseurs is the mastermind of meat. From roasting and braising to broiling and grilling, the regisseurs does it all. In many cases, the tasks will overlap with those of the saucier, especially when it comes to gravies.
*Fry Cook*
- When a restaurant has a heavy dependency on a frier (for French fries and many Southern delicacies), a Fry Cook may be employed to cover the station.
*Pantry Chef (Gard Manger) *
- The Pantry Chef is in charge of all cold items, from salad and hors duoverse to cold sauces and dressings. One big aspect of this job is making the food appear presentable.
*Line Cook (Commis)*
- The Line Cook is typically an entry-level position in which you work alongside the rest of the kitchen doing what needs to be done. You may cut vegetables one day and plate dishes on another. It is a fast-paced position with plenty of room for upward mobility.
*Expediter*
- The Expediter is the bridge between the kitchen and the waitstaff. These individuals are the last line of food preparation before the plate reaches the table, and are responsible for delivering the plate either via their own hands or that of the waiter.
This position is often taken over by the Executive Chef him or herself, especially when it’s vital to ensure that the dish is perfect before it goes out.
No matter where you start out and what your specialty, there is a place for you in the culinary world. And with the right training and dedication, you could be just a few years away from an upper-level position where respect and better pay await your command.
A Chef: produces single plates / dishes as part of a service in some form of restaurant. Ingredients are usually of greater cost and garnishing is implicit. Is likely to working in just one section of a kitchen and developing considerable talents in a specific area of cuisine.
A cook: produces complete meals often consisting of a number of courses and dishes. Is likely to be multi-skilled and able to work alone or as part of a team. Is liable to show a career path within the educational, residential or hospital services.
But for either, a Chef or a Cook, a continuing interest in food in all its aspects and a desire to produce the best possible experience from the ingredients provided is essential.
As a Chef De Parties you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a Demi-Chef De Parties, Commis or Trainee Chef.

Have a great day 👩🏿‍🍳👩‍🍳👨‍🍳
27/05/2024

Have a great day 👩🏿‍🍳👩‍🍳👨‍🍳

20/05/2024

Job Opportunity: Asian Chef de Cuisine
We are seeking a talented Asian Chef de Cuisine with expertise in Japanese (Sushi/Sashimi/Grill/Yakitori) and Thai cuisines. Knowledge of Peruvian cuisine is a plus. This role is for the launch of a prestigious new high-end restaurant in a Club House located in a top high-end residential area, owned by a prominent International Group and catering to elite and influential individuals in Abuja, Nigeria.
Abuja is a thriving city where the affluent prefer to reside. We offer a competitive package, great career prospects, and international media exposure for the right candidate.
Send your CV to [email protected] or DM me.
We look forward to hearing from you!

พร้อมส่งครับ
29/04/2024

พร้อมส่งครับ

23/04/2024

I’m looking for CDP female to join in our team! Asian experience at least 3 years
*Location: Abu Dhabi
*Salary 7-9K AED
*Accomodation Single
*Transportation: Provided
Email: [email protected]
+971503039918 Phone or WhatsApp

17/04/2024

เพื่อนๆ ใครอยู่ แถว อ.โพธิ์ศรีสุวรรณมศรีสะเกษครับ

25/03/2024

มีใครจะเดินทางจากไทย-เคบทาวน์ เซ้าแอฟริกา เดือนเมษายน กลางๆเดือนมั้ยครับ ฝากมีดทำครัวมาหน่อยครับ ค่าหิ้วแจ้งมาครับโลละกี่บาท ขอบคุณหลายๆเด้อ
Friend who will Traveling Thailand to -Cape Town, South Africa next month maybe second week will like to get kitchen knife to me / Let me know How much for your help / per KG? Thank you

25/03/2024

Hello Thai Chef who have EU Visa / Passport : Location Tallinn, Estonia.

Currently we are looking Asian cooks for our a, la carte Asian fusion restaurant, Hot station & grill , wok and cold station salads , starters

Our menu based Thai, Japanese and Vietnamese cuisine.

90 euro per day net salary ( restaurant open only evening time

5 pm -11pm, And Saturday -Sunday 2pm-10.30 pm

Minimum days by contract 21 days per month, but you always can work more days , 22–24 days . Up to you, this mean every extra day +90 euro net

If working total 24 days then salary become 2160 euro net

Extra benefits to kitchen:

25% from all restaurant service tip

25% goes to kitchen of restaurant service sale bonus every week

Company hire condo for 2 person , maximum 600 euro per month

Every year air ticket compensation to Thailand 500 euro

One month salary per year when take vacation , if not go vacation then can work and make double salary.

Here is our basic offer / Inbox me

25/03/2024

📣 ‼️‼️ด่วน ร้านอาหาร COCA RESTAURANT สาขา สุรวงศ์ เปิดรับสมัครพนักงานดังนี้
🔸Head chef 1อัตรา|45,000-65,000บาท
🔸Sous chef 2 อัตรา |30,000-40,000บาท
🔸ผู้จัดการร้าน 1อัตรา |35,000-65,000บาท
🔸ผู้ช่วยผู้จัดการร้าน 2 อัตรา|20,000-25,000บาท
🔸หัวหน้าสจ๊วต 1อัตรา |20,000-25,000บาท
🔸พนักงานบริการ 7 อัตรา|14,000-16,000บาท
🔸พนักงานเสริฟ 5 อัตรา|13,000-14,000บาท
🔸รปภ 1อัตรา|16,000-17,000บาท
🔸กุ๊ก ผัด 2อัตรา|14,000-17,000 บาท
🔸กุ๊ก ติ๋มซำ2อัตรา |17,000-20,000บาท
🔸กุ๊กเตรียม 2อัตรา|13,000-15,000 บาท
✅คุณสมบัติ
🔴สามารถทำงานเป็นกะได้
🔴ทำงาน 8-9 ชม./วัน
🔴ทำงาน 6 วัน/สัปดาห์ หยุด 1 วัน
📩📩ส่งประวัติการทำงานที่อีเมล์ [email protected]
☎️สนใจติดต่อคุณวันหรือ แอดไลน์ 0994398937

16/03/2024

CAULIFLOWER STEAK + CHIMICHURRI 🔥

of my favourite ways to cook cauliflower is to cut it into steaks, then serve with chimichurri + a creamy butter bean purée.

it sounds fancy, but it’s actually super easy to make, comes together in no time at all & uses only simple, plant-based ingredients 🌱

I’ve written the full recipe out for you below so enjoy & let me know if you give it a go 👇

INGREDIENTS (serves 2)

CAULI

2 cauliflower steaks (from 1 large cauli)
1 tbsp smoked paprika
3 garlic cloves
2 tbsp butter
Salt
Pepper
Olive oil

CHIMICHURRI

Large bunch of parsley
1 garlic clove
1 red chilli
2 tbsp red wine vinegar
100ml extra virgin olive oil
Salt
Pepper

BUTTER BEAN PURÉE

700g jarred butter beans
1 lemon
1 garlic clove
2 tbsp nutritional yeast
Salt
Pepper

METHOD

1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside.
2. For the butter beans, simply pour into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast.
3. For the cauliflower, chop into steaks- you should be able to get two from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil to serve alongside the steaks.
4. Chop up the leaves + stems & set aside for a zero-waste garnish.
5. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well.
6. Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak - press down to sear. After several minutes, flip + fry other side until golden brown.
7. Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp.
8. To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri & scatter over the cauli leaves.

23/02/2024

พรุ่งนี้จะไลนสดๆ เรื่องเชฟไทยต้องทำอะไรบ้างก่อนหางานเมืองนอก รอชมน่ะครับ

18/02/2024

We are Hiring: -Kitchen Team for Onyx Arjaan and Residences by Rotana.

· Executive Chef Pastry Chef Arabic Chef Sous Chef
· Jr. Sous Chef CDP/DCDP/Commis Chef.
Kindly send us your profile at [email protected]
Only shortlisted candidates will be contacted for the interview.

Get ready Chef 👩‍🍳 😎
15/02/2024

Get ready Chef 👩‍🍳 😎

Have Amazing Day 👏 🤩 👨‍🍳👩‍🍳🎊🚀🏍
30/01/2024

Have Amazing Day 👏 🤩 👨‍🍳👩‍🍳🎊🚀🏍

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7441

Telephone

+27812807626

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