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International Chef

Gastronomic interests have transcended boundaries and made the world smaller, leading to international chefs gaining increasing popularity. International chefs master the ethnic cuisine of the country they hail from. This skill is then made best use of overseas. International chefs best offer traditional ethnic cuisines of their lands in lands abroad.

International chefs are proactive at learning. Although they carry and exhibit their ethnic culinary talents, they are open to taking in elements of other cultures and blending them into their ethnic cuisines, keeping much of the ethnicity intact. This is sometimes necessary as all the core ingredients may not always be available, owing to the change in geography.

The responsibilities of an international chef include: training and managing kitchen personnel and supervising/coordinating all related culinary activities; estimating food consumption and requisitioning or purchasing food; selecting and developing recipes; standardizing production recipes to ensure consistent quality; establishing presentation technique and quality standards; planning and pricing menus; ensuring proper equipment operation/maintenance; and ensuring proper safety and sanitation in kitchen.

International chefs also actively participate in food festivals, which are now becoming a common trend worldwide.

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