Check crew schedule, assign productions packs, confirm all needed food, tools and cleaning supplies are ready for every station. Complete daily order for supplies and cooking needs. Review all tools for safety and operating condition. Open repair request as needed and follow through completion. Complete QA food safety check and advise team of needed adjustments to meet QA requirements. Prep for next day needed and assign daily pull list for the next two days of business with an average of 2800 to 3200 guest per day.
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