Dhharram Rana

Eat healthy - Stay healthy Chefs for Seniors can help ! Let us help plan your menu to stay healthy

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#Chef so, RESPECT your white jacket before you say I'm a Chef .

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CUISINE : Thai COURSE TEN : Cheese Course TERMINOLOGY : Coconut ice (sometimes Cocoanut ice) is a British confectionery prepared using grated desiccated coconut or just grated coconut, condensed milk and sugar, which is formed to create a solid, soft candy. It typically has a chewy, soft and mildly grainy texture; some versions are semi-hard. Coconut ice is also available in South Africa, some areas of Australia, Thailand and New Zealand. Queso ice cream, also called keso ice cream or cheese ice cream, is a Filipino ice cream flavor prepared using cheddar cheese. It is one of the most common ice cream flavors of the traditional sorbetes ice cream (usually dyed bright yellow), and is commonly served on with scoops of ube, vanilla, and chocolate ice cream in one cone. ETYMOLOGY : Pink food colouring is sometimes added, often on half of the sweet, resulting in pink and white colouration. This is done by layering the coloured mixture with a separate layer of uncoloured product, and then slicing the result into individual pieces. In modern versions, honey gelatin is sometimes also used as an ingredient. VARIANT : In America, a similar pre-packaged confection is sold under the name Neapolitan Coconut by Brach's and similar names by other confectioners. They typically add a third layer that is flavored with chocolate. Coconut ice was traditionally prepared at home in Britain, traditionally using coconut and boiled sugar syrup. Early versions using sugar syrup had a short shelf life, sometimes dried out and became excessively grainy in texture, and sometimes fermented. The origin of use of the word "ice" in the confectionery's name is not known, but it may have derived from its general appearance and colouration.

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Best Quality

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8 Things Successful Hospitality Managers Do Differently .. #Part_2 7. They focus on making small, continuous improvements. Henry Ford once said, “Nothing is particularly hard if you divide it into small pieces”; this philosophy holds true for achieving your biggest goals. Making small, positive changes – is a good way to get excited about life and slowly reach the level of success you want. 8. They spend time with the right people. Successful people associate with people who are likeminded and supportive; they socialize with people who create energy. If you hang with the wrong people, they will negatively affect you. But if you hang with the right people, you will become far more capable and successful than you ever could have been alone. Remember successful people maintain a positive outlook as they learn from their mistakes – which are inevitable. Remember mistakes teach you important lessons. Every time you make one, you’re one step closer to your goal. The only mistake that can truly hurt you is choosing to do nothing simply because you’re too scared to make a mistake.

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The Future of Emirati Cuisine ⬆⬆! A question often asked what are the next steps? The strength of Emirati cuisine today lies in its evolving recognition on the global culinary stage. While historically Emirati cuisine was primarily confined to local traditions, the present era sees a growing appreciation for its unique flavors. Keyword is Authenticity - Honoring the past - Celebrating the future. https://lnkd.in/diGfFqHJ

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Food Allergy and Intolerance Training Assessment #Food #Allergy #Intolerance #Training #Assessment

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The Role of Chefs in Total Quality Management in Kitchens Total quality management in kitchens is a comprehensive approach aimed at meticulously overseeing and continuously improving all processes, from the flavor of the dishes to hygiene standards. In this process, the role of chefs is vital, as they are responsible for establishing and maintaining quality standards in the kitchen. As leaders of the kitchen, chefs not only manage daily operations but also guide their team in implementing quality management practices. One of the primary responsibilities of chefs in total quality management is to educate their kitchen staff about quality standards and ensure these standards are consistently applied. From ensuring the freshness and proper storage of ingredients to monitoring hygiene conditions, every detail falls under the chef’s responsibility. Additionally, chefs ensure that recipes are followed precisely and that every dish is prepared and presented with the same high quality. This consistency is crucial for enhancing customer satisfaction and maintaining reliability within the kitchen. Another essential aspect of chefs’ roles in total quality management is being open to feedback and using it to drive continuous improvement in the kitchen. By closely monitoring the performance and development of the team, chefs make adjustments as needed to uphold and improve quality management practices. Through their leadership and commitment to quality, chefs play a significant role in maintaining high standards at every stage in the kitchen, delivering a reliable and top-quality dining experience for customers.

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what are the requirements needed by the Employer coz nothing is mentioned in the job description below.

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Good Morning, All of you , today I have questions, about stewarding department Related, during operation your gloves chemicals Tissue finish , how can handle the Situation tell me 2 questions: if during busy operation your team member sick how can manage critical situation, if your staff is less , 3:most important Question, during operation your Dishwasher Maschine suddenly off didn't work what to do how can wash . how can handle operation busy time tell me 4: Acceding to Supervisor , how can cost control how can maintain Records, how can make breakage report how can ordering non Food items 5 : if your hotel or Restaurant, chef or manager telling you , today 2000 people event, how can manage situation busy time , I give you Advice always team work think positive , help each others , if your work task didn't finish on time don't go home when your task finish then you left from duty , Always hard work energetic person love your job always. then you achieve Everything, and smooth your operation I Request you good ideas share with on your social media and learn your Experience knowledge everyone, best Regards stewarding supervisor shahroz Javed Email [email protected] +923448885044 WhatsApp 🇦🇪😊👍

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Training how to use properly the trimming Help the outlet to reduce the wastage and it can help to save there cost Sometimes the small portion in daily basis it a big help in the monthly basis What we need only is initiative and care as a Owner Of our kitchen Cheers to all chef that understanding the food cost and wastage Are you ?

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HACCP Part 3: Setting up Control Limits So, you've identified hazards in your kitchen. Great! But now comes the critical part – setting control limits. Control limits are your safety boundaries. They ensure food is cooked, stored, and handled properly. Think of them as the ‘speed limits’ in a kitchen. Go beyond them, and you're in danger. For example, the minimum internal temperature for cooked chicken is 165°F (75°C) holding for 2 minutes. Anything less? You risk harmful bacteria like Salmonella. Similarly, cooling food must be done within 6 hours (using ice bath-chiller method) to avoid spoilage. Miss that, and you've got a potential hazard. How do you set these limits? Use guidelines like food safety laws, supplier specs, or industry standards, all Municipality agencies give clear limits on their websites. Always aim to stay on the safe side. Here’s a quick tip: Train your staff to spot and correct limits early. If they see chicken undercooked, they should immediately know to cook it further. Simple actions like this prevent big problems later. Control limits help maintain a safe kitchen, reduce risks, and boost customer trust. Remember, control limits aren’t just numbers—they're life-saving actions. Setting up control limits in your kitchen? Let’s discuss in the comments.

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## If you want to be a Chef forget your fear of failure. because you will fail time and time again Fail often enough and you will succeed top chefs.🍝💯🔪✅ Highlight Videos

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Dare to dream and face the challenges? Running a hospitality business means some ups and downs. 🍽️ From bold visions to harsh realities. Uncover the secrets of restaurant success, by avoiding 10 pitfalls.

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The indispensable flavor of Turkish cuisine is vine leaf wrap

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How to Initiate HACCP in Your Kitchen Starting HACCP can seem overwhelming, but it’s much easier. Step 1: Identify potential hazards. Look at every step. Find risks, be as detailed as possible. Step 2: Establish critical control points (CCPs). These are spots where things can go wrong. Step 3: Set limits for each CCP. For example, food temperature. Step 4: Monitor these limits. Track temperatures, cleaning schedules, and handling. Step 5: Take corrective action. If something goes wrong, fix it fast. Step 6: Keep records. Document everything. This helps with compliance. Step 7: Review your plan. Update it when new processes are added. Train your team. Make sure everyone knows their role, train even lowest level. Remember, HACCP is about preventing problems before they happen. Start simple, and build over time. Every step matters. Your kitchen’s success depends on safety. Got questions? connect with me.

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Comment "YES" if interested, so our team will get back to you..... #SousChefLife #PastryChef #BakeryExpert #GourmetPastries #CulinaryInnovation #RecipeDevelopment #CostingExpert #TeamLeadership #MiddleEastCuisine #SaudiArabiaExperience #KuwaitCulinary #NewProductDevelopment #RecipeCards #CulinaryArts #Gastronomy #Foodie #DessertMastery #ChefLife #CulinaryExcellence #Internationalhiring #Gulfexperience #Gulfhiring #Internationaljob #goodopportunity #opentowork

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practical knowledge must be 💯💯

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