Set up kitchen for each shift .
Check menu and make order for material in
make sure smooth operations in the store
make staff roasters according to the work load .
keep store clean and tidy .
Make sure that there’s no over stocking.
Maintain food quality.
make sure that food served at right temperature.
Keep Food cost at lowest level.
Optimum use of the equipment.
Enough staff is there to cover the work.
Hours of work: