Pastry Group Responsibilities

1, pastry making canteen.
     A, should be based on the number of meals produced pasta, when food is not food is not sold out of food should be handled according to the quality of the situation and eliminate waste.
     B, before making pasta, dessert station want to various machines, and other surfaces, utensils clean.
     C, not use bad, taste and other unhealthy foods and ingredients, spices. Do not sell a bad dessert.
2, storage and sanitation work and pasta pastry room equipment.
     Pastry equipment including: Oven, Warmer, storage cabinets, freezers, and noodle machine, compressors, centrifugal mixers, etc.
3, open face point of purchase materials list.
4, apprentice training, develop "Biography, to help with" tradition.
5, attend the weekly canteen big cleaning.
6, accomplish other tasks assigned by the competent temporary.