Amit Kumar

Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.
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Difference between ASPIC and GELEE (Definition)

Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coating or the sparkling bases help to highlight the dishes that...

Garnishes and accompaniments

Garnishes     Croutons              Dices or other shapes made from bread, pastry, toast.    Vegetables          Cut in various sizes, shapes-round slices, juliennes, dices of spring printaniere vegetables. ...

HACCP (Basic Principle and implementation)

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. Hazard Analysis and Critical Control Points or HACCP is a systematic preventive approach to food safety...

STOCKS in Cookery Food production

Stocks are thin liquids flavored by soluble extracts of meat, poultry, fish, and vegetables. It is a liquid in which meat or meat bones, fish or fish bones and various vegetables have been cooked...

Floor finishes : Composition, Care and Cleaning of different surfaces

Considerations before choosing a floor:- Will there be heavy wear?Is area subject to moisture?Does the floor need to be sound barrier?How easy is it to clean & maintain?To what degree floor need to be slip...

Allocation of Work – Job Description, Duty Rosters in Kitchen Organisation

Job Description of various roles in kitchen:- For Duty Roaster jump to the end of this post. CHEF DE CUISINE (HEAD CHEF) The Chef de Cuisine in the large establishment is much more a departmental manager than...

Distribution and Controls ; Cleaning Agents

Issuing of the cleaning agents can be done in the following ways: Requisition: each peripheral storage area will have a requisition book with forms in triplicate. Every time good are required, the person responsible for...

Preparation of Quenelles, Parfaits and Roulades

Preparation of Quenelles A variety of different fish can be utilized to prepare quenelle. Shellfish is not very popular to make quenelles, but fleshy fish like cod is ideal. Quenelles can be served hot with...

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