SƠ ĐỒ TỔ CHỨC BẾP-Nhà bếp được chia

SƠ ĐỒ TỔ CHỨC BẾP
-Nhà bếp được chia thành từng khu vực để chế biến.
-Nhân viên được chia thành từng tổ nhỏ .
+Bếp lạnh
+Bếp á
+Bếp âu
-Thường có cơ cấu từ 10-15 nhân viên.
-Có thể làm nhiều việc trong 1 bếp, công việc mang tính chất đa năng.
-Làm các món ăn nguội.
-Sơ chế các loại salad, làm rau.
-Các bếp nhỏ còn phụ trách một phần của bếp bánh ngọt và tráng miệng.

Kết quả (Anh) 1:

KITCHEN ORGANIZATION CHART-The kitchen is divided into each area for processing.-The staff is divided into ever smaller nests.+ Cold Kitchen+ Asian kitchen+ European Kitchen-Often have the structure 10-15 employees.-Can do more work in a kitchen, multipurpose in nature work.-Do the cold dishes.-Preliminary types of salad, made of vegetables.-The kitchenette is also in charge of a part of the kitchen cakes and desserts.

Kết quả (Anh) 2:

KITCHEN ORGANIZATION CHART
-The kitchen is divided into areas for processing.
Officer were divided into small groups.
+ Cold Kitchen
Kitchen + á
+ Kitchen World
War structure has 10-15 employees.
-You Can do many things in one kitchen, work versatile nature.
-Make Cold dishes.
Circuit processing of salad, made of vegetables.
-The Kitchenette longer charge a fraction of pastry and dessert chef.

Kết quả (Anh) 3:

Kitchen organization chart- kitchen is divided into regions to process.- employees are divided into a group of small.Cold kitchen+ kitchenEurope + kitchenStructure - typically from 10 - 15 employees.You can do a lot of work in a kitchen, generic work nature.Your cold.- you produce all kinds of salads, vegetables.- part of your small kitchen is also responsible for kitchen cakes and desserts.