All kitchen departments/Sections in a five star hotel I Sub departments I Duties & Responsibilities скачать в хорошем качестве

All kitchen departments/Sections in a five star hotel I Sub departments I Duties & Responsibilities

In this detailed video, explore the different kitchen section or sub departments of food production and break down each kitchen section —from the main kitchen and cold section (garde manger) to bakery and confectionery, butchery department, and even specialty kitchens like Italian kitchen and Chinese kitchen. Learn about: ✅ What each sub-department of kitchen does ✅ Key roles and kitchen department duties and responsibilities ✅ How food production in hotel management works ✅ The role of kitchen stewarding, larder unit, and commissary kitchen ✅ Differences between bakery vs pastry section ✅ What a garde manger (cold kitchen) and larder chef handle ✅ Specialized areas like butchery, roasting section, and soup food production Whether you’re a hotel management student, chef in training, or hospitality enthusiast, this video offers basic knowledge of food production, a kitchen department name list, and answers to "how many departments in a kitchen?" 🎯 Also covered: • Some Hotel kitchen equipment • Kitchen section detail with real examples • Understanding the garde manger kitchen and larder in food production • Insights into Italian pasta, roasting video, cold section in kitchen, and more! Provide your support by Joining this channel:    / @hospitalitybroadcast   Our social media handles to follow: E-mail: [email protected] YouTube:    / hospitalitybroadcast   Instagram:   / drnaveenchahal   Twitter: https://x.com/drnaveenchahal #kitchentips #kitchendetails #foodprepration #hotelmanagement #bakeryandconfectionery #FoodProductionDepartment #BakeryAndConfectionery #GardeManger #CommissaryKitchen #ButcheryDepartmentInHotel #HotelKitchenEquipment #KitchenStewardWork