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sous-groupe
subgroup
Last Update: 2017-04-26
Usage Frequency: 16
Quality:
sous-groupe:
supervises two junior cooks, and participates in the daily preparation, cooking and baking of food, according to the established menu and the number of persons to be fed at each meal by: issuing instructions concerning the work to ensure that correct recipes and methods are used and general directions complied with; giving on-the-job training and instruction to staff in the economical preparation, cooking and handling of food and in the proper use of galley equipment and utensils; and maintaining discipline, preparing reports, maintaining records of regular and overtime hours worked, resolving personnel problems, and recommending disciplinary or promotion action.
Last Update: 2015-05-14
Usage Frequency: 1
Quality: