BP – Chef

Objectives:

• Manufacturing various types of sweets.
• Preparing various basic meals.
• Organizing workplaces and maintaining equipment
• Preparing sweets for diet
• Application of international standards and protection
• Working within a team
• Adapting to the various laws of the restaurant in which he works.
• Identify and choose the types of vegetables required
• Identifying and selecting meat and various types of foods
• Working on producing foods and determining the quantities required daily
• Determine the supplies required for the restaurant, including several consumables
• Practice practical applications in the restaurant
• Compliance with the regulations and laws required when performing the work
• Acquire the work on the computer to enter and take out the product and determine the quantity stored and consumed
• Adhere to health regulations while working
• Learn how to treat customers when they come and leave and when serving meals
• Verification of quality and ceremonies.
• Manufacturing various types of sweets.
• Preparing various foods through technical documents.
• Preparing various basic meals.
• Calculating the cost price and using various information programs to manage storage.
• Fill out orders, check quality, and verify purchases
• Organizing workplaces and maintaining equipment
• Preparing sweets for diet
• Literal application of international standards and protection
• Working in a team and endurance in all its forms.
• Dealing in French and English, in addition to Arabic
• Writing a letter, applying for a job…
• Possessing hotel management principles and laws.
• Adapting to the various laws of the restaurant in which he works.
• Adapting to various developments in his field of work
• Managing work and activities in hotels
• Possibility of classifying hotels, hotel service standards, and administrative levels in hotels
• Ability to learn the basics of hotel and hospitality management
• Learn about the organizational structure of hotels and the international standards that govern their work
• Learn about the programs and applications used in hotels
• Knowing the hotels’ needs for equipment and food, verifying the quality and procedures.