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  • without affecting standards and procedures as laid out by the management e. To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision f. Responsible for the preparation of mis-en-place at all stations g. Responsible for maintaining all attendance

  • without affecting standards and procedures as laid out by the management e. To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision f. Responsible for the preparation of mis-en-place at all stations g. Responsible for maintaining all attendance

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