1 | Provide training to personnel flambe |
2 | Flambe dishes available on the menu to ensure receipt of orders |
3 | Received the order to prepare suitable for the cover |
4 | Flambes current hot start-ups in the menu to do / make / keep track of |
5 | Flambes meat dishes available on the menu to do / make / keep track of |
6 | Flambe seafood menu available to do / make / keep track of |
7 | Flambes existing poultry menu to do / make / keep track of |
8 | Flambes fruits available in the menu to do / make / keep track of |
9 | Mice after Flambe flambe trolley and the placesini materials to do / make / keep track of |
10 | Fondue diet is substantially order to ensure receipt of
Tools and utensils to prepare fondue
Fondue kitchen to give information after order |
11 | Received the order to prepare suitable for the cover
Meat fondue to do / make / keep track of
Seafood fondue to do / make / keep track of |
12 | Cheese fondue to do / make / keep track of |
13 | Chocolate fondue to do / make / keep track of |
14 | Cleaning materials to the place after the fondue Mice / make / keep track of |