What should the chef say when he asks the kitchen representative to speak at the staff meeting?

Kitchen hygiene, neat personal clothing, food quality, delivery speed, safety issues, duty issues, working meals, innovative dishes.

All staff control whether the quantity of vegetables, knives and knives are sufficient, and whether the vegetables and knives are up to standard.

Kitchen and warehouse control the freshness of raw materials. Using fresh and high-quality raw materials is the premise of good food. Our hotel does not allow the sale of expired raw materials.

For the restaurant itself, quality is life, innovation is blood, and hygiene is the least and most basic condition.

When customers eat in restaurants, the most concerned issue is the hygiene and safety of dishes and other foods, so as to win the trust of customers.

Restaurant waiters should abide by the work manual of their restaurant. If not, the responsibility is to take good care of the restaurant items and not to lose them.