KITCHEN AND RESTAURANT ORGANIZATION

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Across
  1. 3. overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu
  2. 5. waiter ensure diners are receiving high-quality service
  3. 6. To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
  4. 7. Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards
Down
  1. 1. managing daily operations, developing menus, maintaining quality standards, overseeing staff training, monitoring inventory and cost control, ensuring compliance with health and safety regulations, and providing excellent customer service
  2. 2. training junior staff, evaluating customer satisfaction, promoting special menu items, monitoring waiters, assigning tasks, and solving customer complaints
  3. 4. overseeing kitchen staff and ensuring the quality of food items
  4. 5. responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards