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Something, how to get blackened.
If you just get to the trash can, it shouldn't be a big problem. Someone else will take care of it.
It depends on which stall you do, it should be the first to do the matching, the combination is responsible for which dish to come out first, if it is a sticky board, that is to learn to cut vegetables, if it is a wok, it is to stir-fry, if it is miscellaneous, it is steaming, if it is a cold dish stall, it is to learn to run cold dishes, if it is a sashimi stall, it is something to be born and eaten, such as salmon sashimi, if it is a brine stall, it is to make a brine flavor, and there are many things to learn.
I had one year internship at a western restaurant of the XXX Hotel Restaurant
In addition to superb culinary skills, executive chefs must also have the ability to communicate and coordinate, organize and manage.
I think the knowledge of hotel management is helpful for the restaurant, so you can go.
The kitchen was hot at all times, but it was much better when it was cold.