Maid cooking cleaning

Full Time or Part Time female maid/ caretaker required, handsome salary will be offered, should take care of children, cleaning and cooking services etc. required. Should be honest.

single female maid is urgent required for short domestic work. good salary package and maximum age of should be in between 25 to 40 years. work include cleaning and dusting at morning in dha. please call to feel free at any time.

To work in home Near Gulshan Rehman Colony, Peshawar of small family. To Do their Kitchen work, Clothes Wash, House Cleaning. Salary: Rs.3000PM

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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/

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Simba foreigner & local nanny company (r) Your child care first We provide nanny/ babysitter/ live in nanny/ governess/ holiday nanny/ nurses/ maternity nurses/ staff nurses/ doulas / peads specialized staff / patient care attendant (male, female) / nursing care for new born baby / Housemaid / Housekeeper / Cooking Experts. We also provide filipino nanny babysitter / house maid / house keeper available on short notice. Replacement guarantee, company own staff, no fee charges, duty in uniform For details 03335561843 03009484995

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

R.O.Tack Water Technology� premium drinking water systems install under your kitchen or bath sink to deliver cleaner, clearer, better tasting drinking water straight from the tap. These systems provide filtered water on demand for drinking (water, coffee, tea, baby formula, etc.) as well as for cooking and cleaning.

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 Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain.foodborne diseases. Most of the time, the food handler is the one who intervenes as the vehicle of transmission of these diseases, so it is important that we take into account the great role we play in prevention. The training of food handlers is mandatory and will allow you to obtain a certificate that will accredit you as a food handler, allowing you to work in the food industry. Although it is not mandatory, it is recommended to renew the certificate every 4 years, and to be updated according to the job. Then, the company itself should offer a specific training in its sector. A food handler is anyone who, through their work activity, has direct contact with food during any of its phases until it reaches the final consumer. This includes: preparation, manufacture, processing, packaging, storage, transport, distribution, sale, supply and service. This training course will enable you to perform food handling functions, and you should be responsible with this information, as the health of many consumers depends on you.According to the World Health Organization (WHO), health is a complete state of physical, mental and social well-being, and not just the absence of physical discomfort or illness. So what is food hygiene? It is the group of measures needed to ensure food safety from farm to table, that is, from the moment they are obtained until they reach the final consumer. Therefore, we define food-borne disease as any disease caused by consuming contaminated food. It is important to maintain good food hygiene, as it will lead not only to a safer handling of food, but also to a good reputation for the company, increased customer satisfaction, and we will also avoid possible penalties from health authorities.FOOD CONTAMINATION. TYPES OF CONTAMINANTS AND HAZARDS. What is food contamination? A contaminant or a food hazard is any foreign agent to the food that is capable of producing a negative effect on the health of the consumer.According to their origin the hazards are classified into: Physics: bones, crystals, personal effects, etc. Chemicals: toxic substances, cleaning products, etc. Biological: living beings such as insects, rodents, birds, microorganisms, etc. The main food contamination sources are: The environment Pests: living beings. Utensils and premises: poor hygiene. Garbage. The food handler himself: due to lack of hygiene. Other foods: this is very important, as we are talking about cross-Contamination (transfer of contaminants from one food to another). It can be given by mixing raw and cooked foods, or using the same utensils for different foods.Microorganisms act as a source of infection or food hazard. But what are microorganisms? They are also called germs or microbes and are living beings so small that they are invisible to the human eye. Let’s list them according to the harm they can cause: Beneficial: they are used for food processing. Disruptive: they «warn» us of their presence, since they change the odour, colour, flavour and normal texture of the food. Patogens: These are the most dangerous because at first glance they do not change the food properties. They are mainly responsible for food-borne diseases. What do they need to live? Nutrients: food. Water. Heat. Acidity: as acidity increases, they become less contaminated by bacteria.. Oxygen: some bacteria live on oxygen (most of them), but others also grow without it. Time: the more time passes, the more they multiply and the greater the risk. The most frequent symptoms are general discomfort, vomiting, diarrhea and abdominal pain. But the most dangerous ones can cause serious injuries and even death. What food is more dangerous or likely to become contaminated? Those that pose a MAJOR RISK are: Minced meat. Fresh fish, shellfish and molluscs. Raw products. Fowl and Poultry. Egg-based dishes (use of raw eggs is prohibited). Pastry or bakery goods (especially those containing cream). The maximum time a food retains all its organoleptic, nutritional and health properties is called shelf life. The most frequent and traditional conservation systems used are: By cooling: refrigeration (Between 0º and 5ºC), freezing (less than -18ºC). The COLD CHAIN (or cool chain) must be maintained always. It consists of maintaining the cold (refrigeration or freezing) throughout the entire process through which the food passes: production, transport, reception, storage, sale to the consumer. If the correct temperature is not maintained during the whole process, the food will suffer IRREVERSIBLE consequences. By heating: microorganisms are destroyed by heat. The most popular methods are: pasteurization, cooking, sterilization and ultra-pasteurization. Removing part of the water from the food: drying, salting, curing, sugaring, smoking. Others: pickling, use of preservatives. 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