SkillSet\: filing, schedule development, schedule analysis, computer literacy, preparation. A pastry sous chef, or sub chef, is usually ranked under the head chef of the kitchen. As the title implies, this chef s expertise lies in making pastries. Bake, assemble and decorate pastries. Determine preparation and cooking production schedule for pastries and baked goods. Industry \: Hotel / RestaurantFunctional Area \: Front Office / Receptionist,Data EntryJob Location \: West Godavari, Kakinada, Guntakal, Kurnool, Guntur, Anantpur, Hyderabad, Tadepalligudem, Nellore, Chittoor

SkillSet\: accounts, filing, meat, cashiering, vegetables. Basic Job Description\: Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu. Cook responsibilities include\: Setting up workstations with all needed ingredients and cooking equipment. Preparing ingredients to use in cooking \(chopping and peeling vegetables, cutting meat etc.\) Cooking food in various utensils or grillers. Industry \: Hotel / RestaurantFunctional Area \: Front Office / Receptionist,General / Operations ManagementJob Location \: West Godavari, Kakinada, Guntakal, Kurnool, Guntur, Anantpur, Hyderabad, Tadepalligudem, Nellore, Chittoor

SkillSet\: cash handling, food, grill, culinary management, preparation. A Commis Chef assists a section chef, also known as a Chef de Partie. The role is made up of many varying responsibilities including\: Assisting in the food preparation process. Cooking and preparing elements of high quality dishes Industry \: Hotel / RestaurantFunctional Area \: General / Operations Management,Front Office / ReceptionistJob Location \: West Godavari, Kakinada, Guntakal, Kurnool, Guntur, Anantpur, Hyderabad, Tadepalligudem, Nellore, Chittoor

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