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Anonymous users2024-01-23Saving is the work done every day, you now need a kitchen cost control process, at least to instill the awareness of saving into the thoughts of each member of the Honggong, as for the very fine water, electric seasoning, etc., you must have a complete control process one or two sentences are difficult to explain to you, I am a peer with you and I can communicate more after adding my QQ.
Friend, is the following what you want?
1. Kitchen staff must clock in and sign in and out of work, and should be prepared to change their uniforms in order to arrive at work on time. 2. It is strictly forbidden for employees to punch in on behalf of others, and strict attendance is checked. >>>More
1 Executive Chef 2 Head Chef 3 Chefs of each position Dividends Case, White Case, Lotus, Mixed Food, Cool Brine, Washing and Picking.
1.Tableware management.
Accounts go first. At a fixed time each month, all the tableware in the kitchen is counted. Generally, at the end of each month, the financial department will send a special person to supervise the inventory, and the kitchen staff will cooperate. >>>More
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