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Anonymous users2024-01-24If the kitchen warehouse is not strictly managed or the warehouse is not locked, it is very likely that the materials will be used or stolen by employees, and the kitchen inventory is not well managed, and it is also easy to perish or damage, which will lead to an increase in food and beverage costs.
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Anonymous users2024-01-23Everything must be analyzed in detail, so that there is no chaos.
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Anonymous users2024-01-22The cleanliness of the kitchen can be guaranteed.
DEAR, THE JUST RELEASED MEIZU BLUE NOTE5, THE OFFICIAL PRICE IS 889, WHICH IS REALLY A CONSCIENCE BOUTIQUE IN THE DOMESTIC THOUSAND-YUAN MACHINE.
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
Management: Management
Kitchen management >>>More
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.