What can you do better for someone than breakfast? (Anthony Boudin) Organisation and monitoring of the entire breakfast process Creation of the R&B Department of Services Maintenance of cleanliness and order in front and back office areas with compliance with HACCP standards Introduction of ideas for optimisation Fresh preparation of egg dishes Consciousness for regional and seasonal products Processing of team assignment Ordering the required products in coordination with the team Providing the necessary mis-en-place Tables and Tables Secure knowledge of the food and beverage offer Professional use, maintenance and cleaning of the equipment and materials used Coordination of the service plan with the R&B team

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