Professional Documents
Culture Documents
General
Kitchen Manager
Manager
Pantry and
storage is checked
for spoilage
Receives
Provides
ingredients
change funds
from the
for operations
supplier
Ingredients
Change funds
are stored
are put in the
and prepared
cash register
for operations
Pre-operating hours
Preparation
Appetizers,
Cleaner Meals are picked-
Main Course,
up from the bar
and Dessert
area and taken to
are cooked,
the customers by
and placed in
servers
the bar area
Tables are
cleaned, plates
and utensils are
washed and
prepared for the
next customers
Closing
Cleaner and
Security Guard Cashier Kitchen Manager
Servers
Every task is
checked to
see if
completed
End Process