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Plan, prepare, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.為指定地點計劃、準備、建立和提供與標準和指導規范一致的高質量的菜單和菜品的制作。維持工作區域和設備的組織、清潔及衛生。