• Learn to prepare of the daily service and the mise-en-place.
• Cleaning and maintenance of your work area and the kitchenware.
• Learn to appropriate use of work machines and individual protection equipment.
• Correct storage of the prepared products in the appropriate chamber and identification of the preparation date.
• Annotating the necessary products for the next service.
• Proper order, cleaning, and maintenance of your work area.
• Compliance with the environmental policy.
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