Standard operating procedure of chef and employee in kitchen
Keywords:
chafe, Employee in the Kitchen, Standard operating procedures in the kitchenAbstract
This article aims to review and discuss the concept of chef and employee’ standard operating procedures (SOP) in the kitchen. The concepts got from expert chef in the kitchen and institute which produced chef and establish the various standard operating procedures to up-skill chef professional along with to discuss these concepts. Reviewing will be present the various aspect of the framework or guideline of international standard operating procedures, consisting of kitchen preparation, hygiene, and closing procedures.
References
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Copyright (c) 2025 School of Culinary Arts, Suan Dusit University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
ลิขสิทธิ์ต้นฉบับที่ได้รับการตีพิมพ์ในวารสารวัฒนธรรมอาหารไทย ถือเป็นกรรมสิทธิ์ของโรงเรียนการเรือน มหาวิทยาลัยสวนดุสิต ห้ามผู้ใดนำข้อความทั้งหมดหรือบางส่วนไปพิมพ์ซ้ำ เว้นแต่จะได้รับอนุญาตอย่างเป็นลายลักษณ์อักษรจากโรงเรียนการเรือน มหาวิทยาลัยสวนดุสิต นอกจากนี้ เนื้อหาที่ปรากฎในบทความเป็นความรับผิดชอบของผู้เขียน ทั้งนี้ไม่รวมความผิดพลาดอันเกิดจากเทคนิคการพิมพ์
