A visual reference for sous chef. 

 - 2nd Edition. 
 - New York City :	  3G E-Learning,  c2023. 
 - vii, 249 pages :  color illustration ;	  24cm. 
<br/><br/>Includes references and index.	 
<br/><br/>Chapter 1. Sous chef role and responsibility.--Chapter 2. Cooking.--Chapter 3. Safety and sanitation.--Chapter 4. Baking and pastry.--Chapter 5. Nutrition.--Chapter 6. Food purchasing and cost control.--Chapter 7. Team management and supervision.--Chapter 8. Order-taking, service and billing. 
<br/><br/> This book presents a clear and concise visual information on how to prepare culinary delights for guests and execute the menu, ensuring a high level of performance and guest satisfactions. 
<br/><br/><label>ISBN: </label>9781984680358 
<br/><br/><label>Subjects--Topical Terms: </label><br/>COOKS.<br/>COOKING.<br/>FUNDAMENTALS IN FOOD SERVICE OPERATIONS.
<br/><br/><label>LC Class. No.: </label>TX 649 .G53 .V57 2023 c.1