Operation and monitoring of a professional kitchen:
Head of departments
Executive Chef – Food consultant
Dres Paraskevas
- chef@filoxenia.org
Study and organization of catering facilities
- Equipment
- Placement
- Ergonomics
- Economic benefits
Menu composition
- Buffet menu
- A’ la carte menu
- Banquet menu
- Custom preferences menu composition
Catering staff training
- Rapid training
- Setting dishes
- Buffet organization
- Knowledge of quality standards