This restaurant-focused week 2 training checklist guides new staff through three shifts of structured learning and assessment. Shift 1 covers cold dishes with product knowledge and key selling points for items such as 擂椒茄子, 重庆鸡丝凉面, 蒜泥青瓜, 捞汁羊角豆, 酸辣杏鲍菇, 麻辣口水鸡, and 鲜拌麻辣千层毛肚. Shift 2 focuses on snacks and mains including 易燃易爆小吃天团, 葱油面, 鸳鸯糍粑, 荔枝虾球, 避风塘淘金鸡块, 脆脆炸香蕉, 黄金小馒头, 红油钟水饺, plus rice sourcing and preparation. Shift 3 covers dry pot dishes such as 香辣干锅排骨虾, 干锅有机花菜, and 川香辣子鸡. Includes SharePoint study, tests, and sign-off by trainer and manager.
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