15. 总体· 编排厨房员工工作时间，同时也要考虑到节约成本，他有权根

15. 总体
· 编排厨房员工工作时间，同时也要考虑到节约成本，他有权根据工作需要安排员工休息时间。
· 明确、细致的分配所有员工的工作并监督其工作效率。
· 要紧密的同管事部协调员沟通使厨房区域干净、安全，有次序并持续保持HACCP。

Kết quả (Anh) 1:

15. in General· Arrangement of kitchen staff working hours, while also taking into account the cost savings, he is entitled to according to the work necessary to arrange staff a break.· Clear and detailed work of assigned staff and monitoring their efficiency.· Close communication with the steward Coordinator make kitchen area clean and safe, orderly and maintain HACCP.

Kết quả (Anh) 2:

15. Overall
· choreography kitchen staff time, while also taking into account the cost savings, he is entitled to require their employees to work in accordance with rest periods.
· Clear and detailed distribution of all employees work and supervise their work efficiency.
• To work closely with the catering department coordinator communication make kitchen area clean, safe, orderly and maintain the HACCP.

Kết quả (Anh) 3:

The overall arrangement of 15
- kitchen staff time, while also taking into account the cost savings, he have the right to work need to arrange the staff time to rest.
- clear, detailed distribution of all employees and supervise the work efficiency.
- to work closely with the stewarding coordinator to the kitchen area clean, safe, orderly and sustained HACCP.