Checks daily mise - en - place, preparation, cooking and presentation of all food.
確保所有食物在準備和上菜的過程中嚴格按照行政總廚師長所制定的標準.
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Maintains cleanliness and mise - en - place level at working station and service pantry for smooth operation.
保持工作場地及餐具室內(nèi)物品的齊全、干凈、整潔.
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