Kod MASCO
3641-11
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Saucier
Saucier create a variety of sauces, soups, and stocks in both classical and contemporary culinary genres. They often work closely with other chefs to develop flavors that compliment entrees, appetizers, and desserts. Saucier may be assigned to their own stations, where they apply the sauces they've created to dishes. They may also garnish and present the meal according to specific house recipes. In addition, they might have to keep their work areas clean and follow strict safety and sanitation procedures.
Alternative Names
Tasks
instructing cooks and other workers in the preparation, cooking, garnishing and presentation of food.
discussing food preparation issues with managers, dieticians and kitchen staff
monitoring quality of dishes at all stages of preparation and presentation
planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies
  • I
    Accomodation And Food Service Activities
  • C
    Manufacturing
  • M
    Professional, Scientific And Technical Activities
  • 1013
    Hotel, Restaurants and Catering
Skills
Asas
Speaking
Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.
Monitoring
Proficiency in monitoring/assessing performance of yourself, other individuals, or organisations to make improvements or take corrective action.
Coordination
proficiency in adjusting actions in relation to other's actions.
Social Perceptivenesss
<p>ability to tune into the feelings of the people around them.</p>
Khusus
Cooking
ability to follow recipes, appropriately measure ingredients and cook the correct portions
Administration Management
proficiency in the process of creating information systems and supervising its flow from and to others within an organization.
Order Management
proficiency in administrating of business processes related to orders for goods or services.
Restaurant Management
proficiency in managing a restaurant.
Food Preparation
proficiency in preparing food for eating, generally requires selection, measurement and combination of ingrediets in an ordered procedure to achieve desired results.
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