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DONT’S

* Taking leave on weekends & late coming.

* Presenting dish without good taste, quantity & on


time.

* Not preparing pre-preparation items on time & Qty.

* No intimation of low stock.

* Wasting ingredients.

* Improper handling of kitchen equipment.

* Not maintaining the Kitchen clean.

* Disturbing co-worker works.

* Improper uniforms.

* Not following management instructions.

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