6:00 ~ 6:30: Receiving of the Inventory for bakery items, Mise en place for Batters, Ingredients, Preheat of ovens and production for Breakfast items and cupcakes
6:30 ~ 8:00: Ready with items for Breakfast, Partially ready for ready-made items such as cupcakes, cookies, Pastry bases
8:00 ~ 15:00: Continuing production of bestselling ready-made items, Service for lunch with production of signature desserts, cleaning of production section of bakery items as bakery items should achieve daily portions of production.
15:00 ~ 15:30: Cleaning of the kitchen stations and Receiving of Inventory for signature dessert items, Mise en place for dinner services for dessert items.
15:30 ~ 16:00: Whole staff meeting for kitchen members and hall members. Discussion, Briefing with Chefs and Managers and tasting of new dishes and new service mechanisms, sending inventory lists to vendors
16:00 ~ 23:00: Continuing production of signature dessert items.
23:00 ~ 23:30: Inventory check, General cleaning, Mise en place for the following daily operation.
7:30 ~ 8:00: Opening and cleaning the counters, Check with a previous sales report, Mise en place for daily operations, Communication with kitchen for mise en place at the counter for the menu items, Cleaning with Coffee machine and cooler. Check the packaging situation.
8:00~ 12:00: Sales for breakfast items, Interaction with clients with full of smile and efficient and foremost fast services
12:00 ~ 15:30: Lunch Services for to-go items. Cleaning and changing inventories from Breakfast to Lunch Items. Cleaning and mise en place for Ice Cream machines and coolers.
15:30 ~ 16:00: Shift Change, Whole staff meeting for kitchen members and hall members. Discussion, Briefing with Chefs and Managers and tasting of new dishes and new service mechanisms, sending inventory lists to vendors
16:00~ 24:00: To-go service for dinner time. Continuous communication with... [continues]
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