Kitchen management three fixed, positioning, qualitative, quantitative

The kitchen is clean and clean, clean the last two times a day, collect meals at noon and at dinner, keep the countertop clean during working hours, place items neatly, separate raw and cooked, cooks, wear clean and neat with high hats, scarves around the group, disposable gloves use polite and civilized language to talk to guests, produce often change varieties and often innovate, and the same is true for the dishes, increase the appetite of the guests, and gather before the start of work every day, pre-shift meetings, work arrangements and rhythm issues.

It's better to learn to be a chef in this major.

1 People are the most decisive factor of production. The staffing of the kitchen must be selected according to the business needs of the kitchen, and the advantages of talents should be complementary. >>>More

Kitchen management is the coordination of the work related to the kitchen. The content of kitchen management: 1. Kitchen structure and layout. >>>More

Is this called standing and talking without back pain?