Culinary Management
(การจัดการการทำอาหาร)
Definition
Culinary Management (การจัดการการทำอาหาร) Hard Skill
The skill of overseeing kitchen operations, managing food preparation, ensuring quality control, and coordinating staff to deliver efficient culinary services.
Expertise Level
Level 1
Basic
1. Understands basic kitchen safety and hygiene practices.
2. Can assist in simple food preparation and inventory management.
3. Familiar with common kitchen equipment and utensils.
Level 2
Intermediate
1. Can manage daily kitchen operations and coordinate staff activities.
2. Ensures compliance with food safety standards and quality control.
3. Plans menus and controls food costs effectively.
Level 3
Advanced
1. Leads kitchen teams to optimize productivity and innovation.
2. Develops strategic plans for menu development and kitchen expansion.
3. Implements advanced inventory systems and sustainable sourcing.
