1. in accordance with the formula of food items and to taste every dish, decoration, meal, as well as a constant in every dish to offer clients
2. Job preparation and supervision and coaching various dishes in the menu, with subordinates
3. Implement and maintain the equipment that is used in cooking, 4
standard. Presentation of new food items if they have been assigned
5. cooperation on management, there are various festivals to
6. Operating and maintaining standards in order to maintain cleanliness in the kitchen always
7. Cost control within a given budget, and ensure that you are always buying the best product and the most quality
8. All items ordered will be used in cooking, enough
9. scheduled to work appropriately and have sufficient staff to work effectively on a daily basis
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