op160烘焙课课长工作职掌（Op160 baking division work duties）.docVIP

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op160烘焙课课长工作职掌（Op160 baking division work duties）.doc

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op160烘焙课课长工作职掌（Op160 baking division work duties）

op160烘焙课课长工作职掌（Op160 baking division work duties） Daily First, 06:00-07:45 before setting up shop 1, to class confirmation (1) see if there are any unfinished items for the handover. (2) whether personnel, class schedules and attendance are normal. (3) check the price change of the head office and the POP of the store. 2. Clean inspection (1) clean inspection: daily cleaning, inspection and cleaning of the exhibition area before the shop opens, including the operators, Are machinery, warehouse and warehouse sanitary and safe?. 3, mechanical equipment inspection Machinery and equipment in addition to hygiene, cleaning, whether the normal operation?. 4, commodity inspection (1) the quality, freshness and display quantity of the goods sold, and the 100% row display of the naked bread shop The store sells fresh goods. (2) inspect the goods and expired goods of poor quality recovery, and understand the status of recycling. (3) confirmation of commodity price. (4) complete the shop preparation 15 minutes before the business. Two, 07:45-13:30 1. Inspection of stock area (1) eight oclock at the auspices of the staff (including on-site staff) before class, and check the staff appearance is neat Specification. (2) make sure the raw materials are FIFO, and the inventory sheet is properly filled. (3) whether the goods in the frozen warehouse are tidy and clean, and whether the cooked food is stored separately. (4) in the library have expired or perishable items, and shall be placed on pallets or shelves. (5) whether the cold storage is flooded or not?. (6) the rate clerk will organize the work area and the back room. 2, shop inspection (1) inspect the quality of the panel and display the situation to see if the goods are on sale. (2) guide the class members and work habits in the field, and participate in the adjustment of manpower shortage of workstations. (3) sale of goods. (4) arrange lunch for staff. (5) assist customer service to deal with customer complaints. (6) is the t