1. Take back the cleaned tableware, trays, dining cars and other restaurant supplies from the dishwashing room, count and classify them into cabinets, and make records if they are lost.
2. Do a good job of cleaning.
3. After breakfast and lunch, prepare dinner.
4. After dinner, do a good job in safety precautions before leaving the post, including turning off the oil valve and water switch, and cutting off the power supply of the lighting and other electrical appliances in the preparation room. Close all doors and windows and lock them, except the entrance and exit doors of employees. Flammable and explosive articles are stored in designated warehouses. After the person in charge on duty conducts the final safety preventive measures review, fill in the Post-Work Safety Checklist. After locking the entrance and exit doors of employees, leave their posts.