- Provide knowledge about the catering industry
- Trained in a realistic, friendly environment.
- Knowledge of food hygiene and safety.
- Knowledge of industrial kitchen management
- Knowledge of taking, saving and destroying samples.
- Checking goods, input food sources
- Make a three-step book, a sample cancellation book.
- Know how to arrange goods, vouchers and notebooks in the warehouse
- Method of building menu.
- Method of making planned orders and actual orders
- Make daily cost reports, weekly costs and monthly costs
- Organize staffing in the kitchen, assign work, evaluate staff in the kitchen.
- Handling urgent situations in the field of industrial catering.