Kitchen cleaning

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Get Rid of Cockroach with Perfect Pest Control There are Three stages of incomplete metamorphosis: (1) egg, (2) nymph and (3) adult. There is no inactive, non-feeding pupal stage. Cockroaches are attracted to warm, moist environments. They spend the daylight hours in dark, secluded sites under refrigerators, stoves, false bottoms in kitchen cabinets, in the backs of cabinets and in crevices between baseboards and floors or cabinets and walls. They may also be found behind pictures or within electronic equipment. A number of these openings will ultimately lead to voids in the stud walls. The insects leave these sites at night to forage for food and water. The presence of cockroaches during the day may indicate a large population. There are about 3,000 species of cockroaches in the world and about 50 occur in the United States. Of these 50 species, the three most common in the Northeast are the German cockroach, the American cockroach and the brownbanded cockroach. 1) German Cockroach The German cockroach is 12 to 17 mm (1/2 to 5/8 inch) long, tan to light brown, and has two dark brown stripes on the body region (pronotal shield) just behind the head. Females will produce four to eight egg capsules during their lifetime, with each capsule containing approximately 40 eggs. The egg capsule is retained by the female until the eggs are ready to hatch, usually in 28 to 30 days. German cockroaches are widespread and can be found in homes, restaurants, hospitals, nursing homes or apartments. Within these areas, the cockroaches prefer sites close to moisture and food, making them common pests in kitchens, bathrooms and food-storage areas. Of the cockroaches which infest structures, the German cockroach is probably found more frequently than other species. 2) American Cockroach The American cockroach is one of the largest cockroaches in the Northeast. It is about 40 mm (1.5 inches) long with a reddish-brown body. The center portion of the pronotal shield is light brown, while the outer edges are yellow. Even though both sexes are winged, their flight is more of a gliding movement from point to point than active flight The female American cockroach will not retain the egg capsule for more than a day after its formation, instead dropping the capsule in some suitable site. Under some conditions it may be glued to a surface. The number of capsules produced by a female will range from 6 to 14, with each capsule containing 14 to 16 eggs. The eggs hatch in 50 to 55 days. The American cockroach prefers dark, moist sites where it feeds on decaying organic matter. Such sites include basements, kitchens, clothes hampers, drains, bathroom plumbing or sewers. High populations have been known to develop in sewers, from where they infest households or other structures. 3) Brownbanded Cockroach The brownbanded cockroach is 12 mm (1/2 inch) long, light brown, and has two lighter colored bands running across the body. These bands are located at the base of the wings and on the abdomen. The bands are much darker during the immature stages. The brownbanded female carries the egg capsule for 24 to 48 hours before gluing it to a surface. The capsule contains approximately 18 eggs that hatch in 50-74 days. An adult female produces about 18 egg capsules over a life-span of 10 months. The brownbanded cockroach requires less moisture than other cockroaches. Evidence of this cockroach may be found behind pictures, in furniture, the underside of chairs and tables, upper kitchen cabinets or the upper shelves of closets and pantries. The brownbanded cockroach often infests electrical appliances such as radios, televisions, telephones and computers. If you are facing any problem about Cockroach so Don't worry we are here Call us Now: Address: B-60, Akbar Paradise, Opp. Aladin Park, Main Rashid Minhas Road, Karachi, Pakistan. Website: www.ppcs.com.pk

P D S PROFESSIONAL DOMESTIC SERVICES (PVT) LTD We Have Been Provide Professional & Reliable Male & Female All Kinds Domestic Home Care Services in Islamabad Rawalpindi How will you recognize a trustworthy maid service in Islamabad/Rawalpindi City? Look for a renowned service provider able to ensure high-quality cleaning results and absolute security for your family and your possessions. If you follow these useful tips, you will be able to find the best maids in Islamabad/Rawalpindi City quickly and easily. Here are the factors to pay close attention to. Following Staff Categories • House Maids • House Keepers • Babysitters • Nannies • Patient Attendants • Nurses • Chef Cooks Kitchen Helpers • Waiters Dish Washers • Drivers • Domestic Couples • House Manager • Office Boys • Receptionist • Accounted etc For More Better Details Or Option Contact Us Via Call SMS Whats App IMO +92-3 1 3, 5 0 8 8 8 4 8 +29-3 0 2, 7 0 9 8 6 9 2 +92-3 3 3, 9 5 5 4 3 9 0 Views: 7

ADDRESS 051-8736681, 0311-5193625, 0092-335-4176949, Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. For Registration: 0092-311-5193625 / 0092-335-4176949 Chefs and cooks prepare food in restaurants and other dining establishments. They supervise other culinary workers and oversee the running of a kitchen and, often, an entire dining establishment. Larger restaurants may have an executive chef responsible for the management of the kitchen.A Chef or Cook is responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. Their duties include overseeing kitchen staff, tasting dishes before going to customers and restocking food produce as needed.A chef is in charge of the kitchen in restaurants or other places where food is served. They watch all activity and food preparation with any staff that would assist in the kitchen. They supervise the preparation of food for its garnishing and presentation, as well as, the seasonings for a perfect taste.A Chef or Cook is responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. Their duties include overseeing kitchen staff, tasting dishes before going to customers and restocking food produce as needed. Cooks guests' orders according to their preferences Employs food safety best practices and makes sure that all kitchen staff members do the same Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces Selects choice ingredients that will give dishes the best flavour Experiments to come up with new specialties that will draw diners into the restaurant Coaches the sous chef and other members of the kitchen staff, so they perform at their best Determines how much food to order and maintains an appropriate supply at the restaurant Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience Works quickly and accurately during busy periods, such as weekends and evenings Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy Takes direction and works with the restaurant's administrative team ADDRESS 051-8736681, 0311-5193625, 0092-335-4176949, Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. For Registration: 0092-311-5193625 / 0092-335-4176949

ADDRESS 051-8736681, 0311-5193625, 0092-335-4176949, Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. For Registration: 0092-311-5193625 / 0092-335-4176949 Chefs and cooks prepare food in restaurants and other dining establishments. They supervise other culinary workers and oversee the running of a kitchen and, often, an entire dining establishment. Larger restaurants may have an executive chef responsible for the management of the kitchen.A Chef or Cook is responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. Their duties include overseeing kitchen staff, tasting dishes before going to customers and restocking food produce as needed.A chef is in charge of the kitchen in restaurants or other places where food is served. They watch all activity and food preparation with any staff that would assist in the kitchen. They supervise the preparation of food for its garnishing and presentation, as well as, the seasonings for a perfect taste.A Chef or Cook is responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. Their duties include overseeing kitchen staff, tasting dishes before going to customers and restocking food produce as needed. Cooks guests' orders according to their preferences Employs food safety best practices and makes sure that all kitchen staff members do the same Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces Selects choice ingredients that will give dishes the best flavour Experiments to come up with new specialties that will draw diners into the restaurant Coaches the sous chef and other members of the kitchen staff, so they perform at their best Determines how much food to order and maintains an appropriate supply at the restaurant Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience Works quickly and accurately during busy periods, such as weekends and evenings Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy Takes direction and works with the restaurant's administrative team

ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949 Chefs and cooks prepare food in restaurants and other dining establishments. They supervise other culinary workers and oversee the running of a kitchen and, often, an entire dining establishment. Larger restaurants may have an executive chef responsible for the management of the kitchen.A Chef or Cook is responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. Their duties include overseeing kitchen staff, tasting dishes before going to customers and restocking food produce as needed.A chef is in charge of the kitchen in restaurants or other places where food is served. They watch all activity and food preparation with any staff that would assist in the kitchen. They supervise the preparation of food for its garnishing and presentation, as well as, the seasonings for a perfect taste.A Chef or Cook is responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. Their duties include overseeing kitchen staff, tasting dishes before going to customers and restocking food produce as needed. Cooks guests' orders according to their preferences Employs food safety best practices and makes sure that all kitchen staff members do the same Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces Selects choice ingredients that will give dishes the best flavour Experiments to come up with new specialties that will draw diners into the restaurant Coaches the sous chef and other members of the kitchen staff, so they perform at their best Determines how much food to order and maintains an appropriate supply at the restaurant Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience Works quickly and accurately during busy periods, such as weekends and evenings Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busyTakes direction and works with the restaurant's administrative team http://www.icollegete.com/course/chef-and-cooking-diploma-course-in-pakistan/

This course will introduce the biological and chemical hazards of food resulting from improper processing, packaging, handling and storage; cleaning of equipment and facilities of food operations including soil characteristics on the surface of the equipment, cleaning compounds, clean on site, off-site cleaning, sanitizing agents and their properties, GMP, HACCP, food composition of some dangerous foods, storage of commodities, quality and spoilage of food, food poisoning , food poisoning and all foodborne illnesses. Course objectives: The student will learn: Integrate food processing sanitation and safety concepts and understand their role in food processing. Acquire the ability to think critically about problems and issues in food processing. Receive an award for the role of the food industry in society. Gain knowledge of food hygiene, sanitation and safety while operating food processing units. Food borne diseases and mode of infection. Management techniques. Food safety is the set of practices and procedures required by law for the preparation, handling, and storage of food and the prevention of foodborne illness and injury. This food safety certificate contains essential details for anyone working in the food industry and is designed to help you understand food safety practices, identify potential hazards and familiarize yourself with what the law requires of you as a business owner or employee to have prevented harm to consumers. This Food Safety Management training course will provide a deeper insight into how to implement an effective and robust food safety policy in any organization in the food production, supply and consumption chain. This training course will enable the organization to minimize the risk of being exposed to legal and financial risks as a result of not delivering safe and healthy food to its customers and/or end consumers. The food safety and hygiene course will give students a good overview of working with food and ensure proper preparation and handling of all food served. This course will discuss key health and safety skills specifically related to food and more. This course will provide a great insight into food handling, preparation and proper storage and handling to promote safety through practical examples throughout the course. Whether you are already working in the field, want to start working in a kitchen environment or are just interested in the field, this course will cover a range of modules and provide some examples to review. At the end of the course you will understand how to ensure food safety in the workplace and comply with health and food safety legislation. Please note that if your job requires you to handle food, you will need to complete a Level 3 Food Safety and Hygiene course in addition to this course. http://www.icollegete.com/ International College of Technical Education. Main office: Office No. 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46,000. Email: info@icollegete.com Contact: 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/