đ āĻĒāĻĻā§āϰ āϏāĻāĻā§āώāĻŋāĻĒā§āϤ āĻŦāĻŋāĻŦāϰāĻŖ:
āĻāĻŽāϰāĻž āĻāĻāĻāύ āĻ āĻāĻŋāĻā§āĻ āĻ āĻĻāĻā§āώ Chinese Cuisine Chef & Kitchen Specialist āĻā§āĻāĻāĻāĻŋ, āϝāĻŋāύāĻŋ āĻŦāĻŋāĻāĻŋāύā§āύ āϧāϰāύā§āϰ Chinese āĻāĻžāĻŦāĻžāϰ āĻĒā§āϰāϏā§āϤā§āϤ āĻ āϰāĻžāύā§āύāĻž āĻāϰāϤ⧠āĻĒāĻžāϰāĻŦā§āύ āĻāĻŦāĻ Kitchen-āĻāϰ āĻĻā§āύāύā§āĻĻāĻŋāύ Food preparation āĻ Quality āĻŦāĻāĻžā§ āϰāĻžāĻāϤ⧠āĻā§āϰā§āϤā§āĻŦāĻĒā§āϰā§āĻŖ āĻā§āĻŽāĻŋāĻāĻž āϰāĻžāĻāĻŦā§āύāĨ¤
đ¯ āĻĒā§āϰāϧāĻžāύ āĻĻāĻžāϝāĻŧāĻŋāϤā§āĻŦāϏāĻŽā§āĻš:
1. Fried Rice, Chow Mein, Chinese Chicken, Fish, VegetablesāϏāĻš āĻŦāĻŋāĻāĻŋāύā§āύ āϧāϰāύā§āϰ Chinese āĻāĻžāĻŦāĻžāϰ āϏā§āϏā§āĻŦāĻžāĻĻā§ āĻ āϏāĻ āĻŋāĻāĻāĻžāĻŦā§ āĻĒā§āϰāϏā§āϤā§āϤ āĻ āϰāĻžāύā§āύāĻž āĻāϰāĻžāĨ¤
2. āĻĒā§āϰāϤāĻŋāĻāĻŋ āĻāĻžāĻŦāĻžāϰā§āϰ āϏā§āĻŦāĻžāĻĻ, āĻŽāĻžāύ portion size āĻ presentation āĻāĻāĻ āĻŽāĻžāύ⧠āĻŦāĻāĻžā§ āϰāĻžāĻāĻžāĨ¤
3. āύāϤā§āύ Chinese menu item recipe āĻ cooking style āϤā§āϰāĻŋāϤ⧠āϏāĻšāϝā§āĻāĻŋāϤāĻž āĻāϰāĻž āĻāĻŦāĻ āĻĒā§āϰā§ā§āĻāύ āĻ āύā§āϝāĻžā§ā§ āύāϤā§āύ āĻāĻžāĻŦāĻžāϰā§āϰ idea āĻĻā§āĻā§āĻžāĨ¤
4. āĻĒā§āϰāϤāĻŋāĻĻāĻŋāύā§āϰ āϰāĻžāύā§āύāĻžāϰ āĻāύā§āϝ āĻĒā§āϰā§ā§āĻāύā§ā§ ingredients āĻĒā§āϰāϏā§āϤā§āϤ, portioning āĻ proper storage āύāĻŋāĻļā§āĻāĻŋāϤ āĻāϰāĻžāĨ¤
5. Kitchen-āĻāϰ āĻĒāϰāĻŋāĻā§āĻāύā§āύāϤāĻž, food safety āĻ hygiene āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāĻž āĻāĻŦāĻ āĻāĻžāĻŦāĻžāϰ āϏāĻ āĻŋāĻāĻāĻžāĻŦā§ āϏāĻāϰāĻā§āώāĻŖ āĻ handling āĻāϰāĻžāĨ¤
6. āϏāĻ āĻŋāĻ portion control-āĻāϰ āĻŽāĻžāϧā§āϝāĻŽā§ food cost āύāĻŋā§āύā§āϤā§āϰāĻŖ āĻ food wastage āĻāĻŽāĻžāύ⧠āĻāĻŦāĻ kitchen-āĻāϰ overall efficiency āĻŦāĻāĻžā§ āϰāĻžāĻāĻžāĨ¤
đ āĻļāĻŋāĻā§āώāĻžāĻāϤ āϝā§āĻā§āϝāϤāĻž
* āύā§āϝā§āύāϤāĻŽ **SSC āĻŦāĻž āϏāĻŽāĻŽāĻžāύ*
* āĻ āĻāĻŋāĻā§āĻ āĻ āĻĻāĻā§āώ āĻĒā§āϰāĻžāϰā§āĻĨā§āĻĻā§āϰ āĻā§āώā§āϤā§āϰ⧠āĻļāĻŋāĻā§āώāĻžāĻāϤ āϝā§āĻā§āϝāϤāĻž āĻļāĻŋāĻĨāĻŋāϞāϝā§āĻā§āϝāĨ¤
đŧ āĻ āĻāĻŋāĻā§āĻāϤāĻž
* **ā§Ēâā§Ģ āĻŦāĻāϰā§āϰ āĻ āĻāĻŋāĻā§āĻāϤāĻž** Chinese Cuisine/Restaurant/Commercial Kitchen-āĻāĨ¤
* Chinese food preparation āĻ cooking-āĻāϰ āĻŦāĻžāϏā§āϤāĻŦ āĻ āĻāĻŋāĻā§āĻāϤāĻž āĻĨāĻžāĻāϤ⧠āĻšāĻŦā§āĨ¤
â āĻ āϤāĻŋāϰāĻŋāĻā§āϤ āϝā§āĻā§āϝāϤāĻž
* āĻŦāĻŋāĻāĻŋāύā§āύ āϧāϰāύā§āϰ Chinese cuisine āϰāĻžāύā§āύāĻžā§ āĻāĻžāϞ⧠āĻĻāĻā§āώāϤāĻž āĻĨāĻžāĻāϤ⧠āĻšāĻŦā§āĨ¤
* Fried Rice, Chow Mein/Noodles, Chinese Chicken, Fish āĻ Vegetable dishes āϤā§āϰāĻŋāϤ⧠āĻ āĻāĻŋāĻā§āĻ āĻšāϤ⧠āĻšāĻŦā§āĨ¤
* āĻāϧā§āύāĻŋāĻ āĻ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āϰāĻžāύā§āύāĻžāϰ āĻĒāĻĻā§āϧāϤāĻŋ āϏāĻŽā§āĻĒāϰā§āĻā§ āϧāĻžāϰāĻŖāĻž āĻĨāĻžāĻāϞ⧠āĻ āĻā§āϰāĻžāϧāĻŋāĻāĻžāϰ āĻĻā§āĻā§āĻž āĻšāĻŦā§āĨ¤
* Food hygiene āĻ kitchen safety āϏāĻŽā§āĻĒāϰā§āĻā§ āĻāĻžāϞ⧠āϧāĻžāϰāĻŖāĻž āĻĨāĻžāĻāϤ⧠āĻšāĻŦā§āĨ¤
* āĻĒāϰāĻŋāĻļā§āϰāĻŽā§, āĻĻāĻžāϝāĻŧāĻŋāϤā§āĻŦāĻļā§āϞ āĻ āϏāĻŽāϝāĻŧāĻžāύā§āĻŦāϰā§āϤ⧠āĻšāϤ⧠āĻšāĻŦā§āĨ¤
đ° āĻŦā§āϤāύ āĻ āϏā§āϝā§āĻ-āϏā§āĻŦāĻŋāϧāĻž
* āĻŦā§āϤāύ: ⧍ā§Ļ,ā§Ļā§Ļā§Ļ â ā§Ēā§Ļ,ā§Ļā§Ļā§Ļ āĻāĻžāĻāĻž (āĻ āĻāĻŋāĻā§āĻāϤāĻž āĻ āĻĻāĻā§āώāϤāĻžāϰ āĻāĻŋāϤā§āϤāĻŋāϤā§)
* Food industry-āϤ⧠āĻāĻāĻāĻŋ āύāϤā§āύ āĻ growing brand-āĻāϰ āϏāĻā§āĻā§ āĻāĻžāĻ āĻāϰāĻžāϰ āϏā§āϝā§āĻ
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